“Every great home chef should be organized like a surgeon: a spotless kitchen, ingredients from the best purveyors at the ready with equipment and tools an arm’s length away” says chef and consultant, Francis Reynard. Francis should know, as he works in a different home almost every night of the week as a private chef and never knows what he will find. Organization is key to a successful evening! (Left above, Chef Francis Reynard. Right above, Reynard cooking with Daniel Boulud)
More Recipes from Francis Reynard
Serve Millefeuille next to the soup in glasses on a plate.
Created with one of our gourmet Olive Oils
Francis’s background is immense and has been inspired through both his upbringing –born in Brazil and spending formative years in Vietnam-and his travels all over the world first with his parents and then as a chef. Francis began his culinary journey after attending hotel school in the southwest of France and has since trained in and later lead kitchens in Michelin starred restaurants in Switzerland, France, Italy, Germany and South Africa. He has worked hand in hand with chefs Alain Ducasse, Roger Verge, Daniel Boulud and Francois Payard among many others. Francis now consults and has overseen kitchen and restaurant openings in New York, Virginia, Florida, Brazil, South Korea and Italy and has hosted guest chef programs in the United States, France, Italy, Russia and South Korea.
Additionally, Francis executes dinners and parties for his private clients which tend to include artists, celebrities, financial executives and various influencers in New York and Europe. He creates menus inspired by his love of the Mediterranean and is constantly creating and tweaking dishes as his discovery of ingredients continues. Francis joins the Ingredient Finder to share a few recipes easy to recreate at home and sure to please even the most discriminating palate at your dinner table. (Left, Daniel Boulud with Francis Reynard)
Try Francis Reynard’s Strawberry Millefeuille and Soup with Lemongrass or his Summer Heirloom Tomato Tartar with Scamorza and Black Olive Oil.