La provence

1 servings

Ingredients

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Directions

Chef Chris Kerageorgiou is the proud owner of La Provence, where he presides in a pleasure dome of a kitchen that he built himself.

It is elaborate and comfortable because, as the Chef says, he lives there. He can be reached there early in the morning or late at night seven days a week, even though he is only open for dinner five nights a week. The rest of the time he is creating new dishes for his menu or teaching his staff or students the intricacies of fine cooking.

Chef Kerageorgiou was born in southern France of Greek parents, and the two styles form the core of his cooking. After he landed in the United States, he began working towards his goal of opening a restaurant featuring the food of his youth in a setting evocative of Provence. When he saw an aging motel in the piney woods across Lake Pontchartrain from New Orleans, his quest was at an end. While he is at home creating in his kitchen, his guests can relax before a roaring fire or a tree-shaded terrace, depending on the season. They are secure in the knowledge that their host will please their palates with a singular style of cooking.

The best of the freshest ingredients arrive at the La Provence kitchen and are transformed into flavorful fantasies by the knowing hands of the Chef. Never is any potential flavoring agent overlooked, as you will notice in the use of shells, bones, herbs and stocks by Chef Kerageorgiou.

Menu:

Fish Pate (Trout pate laced with a crab sauce.) Noisettes D'Agneau (Medallions of marinated lamb covered with a rich sauce made of lamb

stock and served covered with sauteed sweet garlic.) Salade D'Endives (Endive tossed with a Dijon vinaigrette dressing.) Souffle au Grand Marnier (Traditional souffle dusted with chocolate and served with Grand

Marnier liqueur.)

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans

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