Yield: 4 servings
|1 x||No ingredients|
Maison Pierre's owner/chef, Pierre Lacoste, grew up in a Creole French household in New Orleans, but he spent summers with relatives in France. Thus he became used to enjoying the best of both worlds at the table. When he established his restaurant, the seeds had long since been sown for Chef Lacoste's hybrid style of deluxe cuisine.
The French and Creole schools of cooking are highly compatible, and Chef Lacoste blends them into a style uniquely his own. thus it is not jarring to find a fish course of local redfish sandwiched between a heady pate and c crown rack of veal. Nor is it incongruous to find oysters and hog jowl in the stuffing for the veal. Lacoste can easily cross international culinary frontiers for the fine cause of delicious food.
Chef Lacoste believes in the use of impeccably fresh ingredients, especially when it comes to seafood. Often he will gather his own oysters and catch his own shrimp and fish for the restaurant. This insures that the dishes he serves will reflect the care he takes in their preparation.
Seasoning is a delicate matter with Chef Lacoste. He likes to use New Orleans spices, but in moderation. As he sees it, the main attraction should never be upstaged by the supporting players.
Pate Maison (Chicken liver, and pork pate enriched with truffles and laced with
Redfish Mousquetaire (Fillets poached in wine and served with a rich egg, beef stock, and
pepper and mustard sauce.)
Crown Rack of Veal (Veal rack filled with an oyster stuffing.) Strawberries and Cream (Strawberries and whipped cream. Easy, but terrific.)
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans