Lowcountry Fresh is pleased to host James Beard Award-winning Chef Jean-Louis Gerin, veteran of two Michelin three-starred restaurants, for our first French cooking dinner and class.
Chef Jean-Louis graduated from l’Ecole Hôtelière de Thonon Les Bains, where he received formal hospitality and culinary degree then returned to his hometown of Annecy and the Michelin Three Star restaurant Auberge du Père Bise to continue his apprenticeship in Grand Classic French culinary tradition.
As a budding cuisinier, Jean-Louis was fortunate to work at two three-star establishments in France: Père Bise and Oustau de Beaumanière. In 1978, he joined an exciting new restaurant in Paris, Barrière de Clichy, where he met Guy Savoy, who would become his mentor and lifelong friend. Two years later the duo opened RESTAURANT GUY SAVOY on the Rue Duret in Paris, where Jean-Louis became Savoy’s Chef de Cuisine.
The rest, as they say, is history: Guy Savoy ventured to the United States, and in 1983 opened a chic French restaurant in Greenwich, Connecticut. In 1984, Jean-Louis moved to Greenwich, and in 1985, purchased the restaurant, renaming it Restaurant JEAN-LOUIS. Now he calls Hilton Head Island home and loves to transform our fresh, locally grown foods into gourmet dining experiences.
Saffron and diced Vegetable broth,
garnished with local fish crudo, shrimps and mussels.
Demonstration Focus: Seafood infusion – Brunoise knives skills – spices – Vegetable peels
Scallopine of Salmon quickly seared unilateral
Fresh herbs coulis sauce – sous vide carrots
Demonstration Focus: Fish “butchering” and cutting scaloppini – Herbs sauce theory and practice
Intro to Sous vide : Vegetables.
Local Mushroom harvest & Farmed Chicken slivers
Compressed spinach – roasted nuts crumble – Foamy mushroom jus
Demonstrations Focus: Mushrooms – Chicken butchering
Evolution of French sauce
Dessert by Chef Duane Copeland