Chef hubert keller biography
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Chef Hubert Keller of Fleur de Lys - Biography
Hubert Keller has a classic French-American success story. A native Frenchman and graduate of the seminal École Hôtelière in Strasbourg, Keller trained with some of the country’s culinary champions, including Paul Bocuse, Paul Haeberlin, and Grand Master of Haute Cuisine, Roger Verge. It was under Verge that the young Frenchman traveled the world, making his first stop at Moulin de Mougins at the French Riviera, then heading to Cuisine du Soleil in Brazil, and finally making his way stateside, to San Francisco’s Sutter . Keller fell in love with the food scene in San Francisco, with its fresh markets and emphasis on local product, and he made it the culinary home for his soon to be iconic restaurant, Fleur de Lys.
Faithful to the example set by his mentor Verge, Keller offers traditional French cooking with a delicate and sophisticated Mediterranean accent at Fleur de Lys. Since , Keller has acted as executive chef and c
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Hubert Keller
A Frenchman classically trained by France's top chefs, Keller is now one of America's most widely recognized and acclaimed chefs. His world-renowned restaurants, Fleur de Lys San Francisco and Las Vegas, feature Chef Keller's contemporary French cooking accented with Mediterranean flavors. With his palate attuned to America's evolving tastes, Chef Keller launched his wildly popular Burger Bar restaurants in Las Vegas, St Louis, and San Francisco as well as the cutting edge SLeeK Steakhouse and Ultra Lounge in St. Louis. He has won numerous awards including the James Beard Foundation's "Best Chef: California" and has been elected to the Foundations prestigious Whos Who in Food and Beverage. Food & Wine magazine tapped him as one of the Ten Best Chefs in America, and Restaurants & Institutions gave him its Ivy Award.
Chef Keller has cooked for several United States presidents and was the first guest chef invited to the White House to personally prepare his so
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Recipes & Menus
Black Forest Cake
With three layers of chocolate sponge cake, a spiked sour cherry filling, and whipped cream frosting, this German classic is bound to impress.
Recipes & Menus
Thick Vanilla Pastry Cream for Brioche Bretzels
For this use, the pastry cream needs to be thicker and tighter so that it bakes up like a custard. It has ytterligare yolks and a little extra cornstarch to accomplish this. Plus, as my brother explained when he visited San Francisco in , the pastry cream should be warm when it fryst vatten piped into the bretzels . man it right before you shape your bretzels and, whatever you do, do not stir the cream to loosen it before transferring it to a pastry bag. This will break the cream and it will not bake properly. For convenience, I've included a complete ingredient list; follow the preceding method. But once it is made, keep the pastry cream in the saucepan or transfer it to a bowl. This will help it stay warm until you need it.
Recipes & Menu