Post on 03-Dec-2014
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François de Mélogue
Creative Hospitality SolutionsChef/Food DirectorFrancois@deMelogue.com
“I’m a man of extremes. I can’t stand things that are diluted, only
drinks benefit from that. I want 100 percent of everything, of everybody,
or nothing at all.”
~ Marco Pierre White
My Life, thus far…
“There are a lot of jobs in life, but I wonder how many
give you the chance to express yourself like I can here? I serve what I like, accept the bookings I like,
hire and fire the staff I like. My kitchen is my freedom”
Marco Pierre White
Claudia Springs Winery
Claudia Springs Winery was founded in 1989 by Bob and Claudia Klindt in the picturesque Anderson Valley of Mendocino County, California. The Anderson Valley,
located 125 miles north of San Francisco, is one of the very best locations for producing fine, cool climate varietals such as Pinot Noir and the white Alsace varietals. The unique combination of warm sunny days and cool foggy nights allows the grapes
to mature slowly, developing to their full potential.
We produce incredible estate Pinot Noir and Pinot Gris from vines planted by Bob and Claudia. We also
create award winning single vineyard designated and proprietary blended Zinfandels and a limited
production Viognier from premium vineyards in the Redwood Valley and Mendocino Ridge
Sales, Marketing, Winery Chef
Chef Francois & Chef Beau Mac Millian, of the famed Sanctuary Resort in Arizona
“Executive Chef François de Mélogue cooks each dish to its full potential and presents it with great allure.”
~ UR Magazine May 8th, 2003
19.5/ 20 ~ WBBM Radio Three Stars ~ Tribune Top Ten in the World ~
Food & Wine Magazine Top Twenty in the US ~
Gourmet Magazine Best New Restaurant
2003 ~ Chicago Tribune 3.5 Stars ~ Gay Chicago
Magazine
World’s Top 10 New Restaurants ~ Food & Wine September 2003
Chicago Sun Times 9/3/2003
Bon Appétit Magazine August 2003
Top Tables… Where to go now!
Chicago Tribune July 11th, 2003
Three Stars
“A Culinary tour of Provence, with side trips to Morocco,
Spain and Italy, await diners at this charming spot…”
Chef François de Mélogue, 39, is “well traveled, well
read with an artistic mentality… The culinary
vision is largely his…”
~ William Rice
Food Editor, Chicago Tribune
“All in all, Pili Pili was a great success. We obviously loved the food, but also appreciated the chic but warm décor and
the flawless service…”
~ Rob Frisch, Gay Chicago Magazine
July 3rd, 2003
“De Mélogue’s fish are unfailingly impressive, whether presented individually, as with the flawless Loup de Mer with Roasted Garlic and
Tomato Confite, or grouped together as Fideuà, a Catalan dish…
If anything, the meat dishes are better. Mechoui consists of fire-roasted lamb shoulder with cumin, paprika and harissa and scattered over a timbale of Israeli couscous studded with apricots and raisins…”
~ Phil Vettel, Metromix, July 1st, 2003
“Until very recently, Pili Pili was only a hot North African pepper used to season cooking oils in
Provence, but on April 1st 2003 Pili Pili became the hottest new dining spot in Chicago’s River North…
The food is vibrant, accessible and casual, yet sophisticated thanks to the creative genius of Chef
François de Mélogue…”
~ Don Newcomb, ITLC
“But if I had to pick a best new restaurant for 2003 it would be Pili Pili, a terrific Provençal – Mediterranean restaurant with excellent food and
outstanding service.”
Phil Vittel, Chicago Tribune Restaurant Critic
Sherman Kaplan, Restaurant Critic WBBM
19.5/20
“Although these artists painted on canvas it is only fair to
suggest that in restaurants Chefs also paint, but on dinner plates. The metaphor certainly holds true for Chef François de
Mélogue as he creates the various presentations that
make up the Pili Pili menu.”
Pat Bruno, Chicago Sun Times
July 11th, 2003
“This place is Mediterranean to the core. Carving a swath through France, Italy, Portugal and
Morocco, it has a lot going on. The range of dishes is creative, interesting and exciting”
Artichoke Tarte TatinOlive Emulsion
Roast Duck Apicius
Brandade of Smoked HaddockFennel Cured Codfish
Mechoui ~ Spit Roast Berber style Lamb Shoulder on Israeli Couscous with Dried Fruits
and Nuts
Tournesol
Joel Robuchon GastronomieStage d’Observation
The highlight of my time at Old Drovers
Inn had to be getting a chance to do a stage for Joel Robuchon at
his three star Michelin restaurant in Paris,
France. It was an eye opening experience
beyond words...
Joel Robuchon “Today’s cuisine might be
called a cuisine actuelle, a cooking in which we
rediscover the savors, flavors, tastes, of an
ingredient… As cooks, we have the right to enhance
or heighten flavors, but we do not have the right to
destroy them.”
Lemon Verbena & Cherry Mille Feuille
Sashimi of Day Boat ScallopsGinger Drizzle, Bulls Blood Micro greens
Vacherin of Strawberries Tarragon Frozen Yogurt
Tower of Halibut Sashimi, Papaya & Cucumbers
Black Diamond TartCaramelized Onions, Smoked Bacon, Olive Fleur de Sel
Consommé en Croute of Black Truffles & Foie Gras
“At the end of the day, it’s just food, isn’t it? Just food.”~ Marco Pierre White