Francois de Melogue

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0><script> (function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){ (i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o), m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) })(window,document,'script','//www.google-analytics.com/analytics.js','ga'); ga('create', 'UA-47423994-1', 'fortunecity.ws'); ga('send', 'pageview'); </script> <center> <br> <div> <script language="javascript" type="text/javascript" src="http://ad.broadcaststation.net/ads/show_ad.php?width=728&height=90"></script> </div> </center> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=100 BGCOLOR="#CCCCFF" TEXT="#080000" bgproperties="fixed" background="04000640egdysm.jpg"> <div> <B>Francois de Melogue</B></div> <bR> <div> </div> </td> </tr><tr> <td valign="top" width=200 BGCOLOR="#0000BF" TEXT="#F7F7FF"> <div> <B><IMG SRC="0467a600.jpg" border=0 width="122" height="96" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></div> <bR> <div> <B><IMG SRC="05f966f0.jpg" border=0 width="150" height="111" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></div> <div> <B>Auberge de l'Etang Bleu</B></div> <bR> <div> <B><IMG SRC="060966b0.jpg" border=0 width="150" height="107" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></div> <div> <B>The Patio at l'Etang Bleu</B></div> <bR> <div> <B><IMG SRC="0614f560.jpg" border=0 width="79" height="86" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></div> <div> <B>Chef Louis Szathmary</B></div> <bR> <div> <B><IMG SRC="062a26f0.jpg" border=0 width="162" height="111" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></div> <div> <B>Chef Joel Robuchon</B></div> <bR> <div> <B>"Today's cuisine might be called a Cuisine Actuelle, a cooking in which we rediscover the savors, flavors, tastes, of an ingredient. If you're eating lobster, it should taste like lobster. If you're eating mushrooms, they should taste like mushrooms. As cooks, we have the right to enhance or heighten flavors, but we do not have the right to destroy them. "</B></div> <bR> <div> <B>- Joel Robuchon</B></div> <bR> <bR> </td> <td valign="top" height=380 BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <A HREF="id2.htm" TARGET="_top" TITLE="Resume"><U>Resume</U></A></div> <div> <A HREF="id3.htm" TARGET="_top" TITLE="Ma Cuisine"><U>Ma Cuisine</U></A></div> <div> <A HREF="id4.htm" TARGET="_top" TITLE="New Years Eve 2000"><U>New Year's Eve 2000</U></A></div> <div> <A HREF="id6.htm" TARGET="_top" TITLE="Black Diamonds"><U>Black Diamonds</U></A></div> <div> <A HREF="id15.htm" TARGET="_top" TITLE="A Burgundy Wine Dinner"><U>A Burgundy Wine Dinner</U></A></div> <div> <A HREF="id16.htm" TARGET="_top" TITLE="Appalachian Trail"><U>Appalachian Trail</U></A></div> <bR> <bR> <div> <B>Welcome to my homepage!!! </B></div> <bR> <div> <B>On the following pages you will find my resume, inspirations, some of my favorite dishes to prepare, and pictures of my cuisine… I will be happy to provide you with numerous accolades from New York Magazine, New York Times, Chicago Magazine, Wine Spectator, Boston Magazine, and a host of other notable publications. I will be happy to furnish references and any other information. Maybe together, we can create a special experience…</B></div> <bR> <div> <B> I started my cooking career at a young age. My first job, filleting my sister's goldfish. Of course, I was wrong in my judgment to use a pair of scissors… I grew up in a French family. Food was always very important to us. Everyday my mother would pedal throughout the ethnic markets of Chicago searching for ingredients. My mother never fed us anything that wasn't fresh. My summers as youth were spent at the family Auberge in Perigord, France. </B></div> <bR> <div> <B> My second major food experience was eating my pet rabbit. My grandfather was preparing a special luncheon for the entire family. That morning I had been told my favorite rabbit had run away. I was in tears. During lunch, and midway through an elongated chicken leg, my grandfather had confessed. It was my pet rabbit we were eating. What probably would have caused most people to become vegetarians the rest of their lives caused me to become a Chef. </B></div> <bR> <div> <B> My early restaurant experiences were mostly cleaning dishes and tables at my family's Auberge during the summer. My formal training began with Michel LeBorgne at the New England Culinary Institute. There he instilled the hardships of becoming a cook. There were no short work days, no more weekends, no more family holidays… He had us memorize massive portions of "le Repertoire de la Cuisine". I felt he picked on the people he felt would have a good career in this field. And boy did he pick on me...</B></div> <bR> <div> <B> My next inspiration came from Chef Franklin Biggs. He allowed me creativity and freedom. I spent many a days pouring through the limited amount of books I had looking for new ideas. He would let me try them on him, then the customers. I remember my early fascination with sauce Rouennaise.</B></div> <bR> <div> <B> I had met Chef Louis Szathmary at cooking school. He came and spoke with his lovely wife Sada. Chef Louis had a way with words. He was so intelligent, so knowledgeable. I was absolutely intrigued by his genius. He planted the seeds in my head to begin absorbing as much as possible. From that moment on I read everything, tasted everything, tried anything… I was possessed with learning more. My attention went towards the direction of my parent's heritage - France. The great French Chefs are the tops of the game. I draw inspiration from their vast knowledge. I love their approach of using local ingredients to create a regional cuisine. I now have many masters… from many countries… I am constantly trying to learn more, to better myself… This passion reflects in the kitchen. I have no other dream than to be the best.</B></div> <bR> <div> <B> In 1996, I had the opportunity to do a short stage with Joel Robuchon. I had long been absorbed with his technique, and now I was traveling into the inner sanctum… his kitchen in Paris. That experience forever changed my thoughts on food…</B></div> <bR> </td> </tr></table></body>