FACTS A Bahamian native of Haitian descent, the chef received his culinary training at Ferry State College in Michigan. He has worked with Ahmed & Veronique Youbi for the past two years. The French café has now been open for six years on US 1.
Recipes from our Town Center Chefs
INGREDIENTS Serves 2
Ingredients for two servings:
Head of lettuce or baby greens, torn in bite size pieces
1 pear cut in half and poached
5 ounces of Roquefort cheese or any blue cheese
1/4 cup of sugar
1/4 cup white vinegar
1/4 cup walnuts halves
1/3 cup olive oil
3 teaspoons Dijon mustard
Fresh black pepper / salt to taste
Endive leaves for garnish
Skillet over medium heat, add up of sugar with walnuts.
Combine gently until sugar melted and caramelized the nuts.
Remove and break walnuts into pieces.
Repeat operation for poached pear.
Blend olive oil, vinegar, mustard, salt & pepper.
On a plate, layer the lettuce, place cheese in endive, slices of tomato, pour dressing, sprinkle walnuts, place the pear while still warm on the top of the salad.