Private Master Chef Services
Jean-Louis Gerin

For 30 years, discerning gourmands went to restaurant Jean-Louis in Greenwich, CT to experience authentic French cuisine with inventive modern twists. Now, Chef Jean-Louis brings that to you with his Personal Master Chef Services.

We offer hands-on “mise en place” when you, your friends, spouse or kids can participate in the preparation of your dinner. As a certified ServSafe manager, I will show and apply the most rigorous Food-Safety rules for everyone safety and enjoyment.

Here are a few example of Chef Jean-Louis “Classic” and “New” recipes

Les Jean-Louis Classic:

- Foie Gras terrine, Toast and Chutney

- Seared Foie Gras on petite potato, citrus gastric 

- Seafood and vegetables Terrine mosaic

- Brutally seared Sea Scallop, Seasonal crunchy salsa

- Boneless Quail stuffed with poultry mousse, Grande Red wine & Beer sauce.  

- Filet mignon de Boeuf, Bordelaise “Devil” sauce.

- Breast of Duck and sherry gastric sauce.

- Grand-Ma Chocolate mousse - OR - Vegan Chocolate mousse

- Super thin Apple tart

Les new recipes:

- Foie Gras Royale with Duck confit and orange gelée

- Vegan Saffron and vegetable rich broth

- Celery root sous vide and Foie Gras parfait - Herb chiffon

- Cod medallion pan seared - Cornichons au Chicken jus

- Sea Scallop quickly seared – Vegetable Brunoise in strawberry vinaigrette.

- Beef cheeks under pressure – Cooking juice and roots confit.

- 72 hours precision cooking Beef Short Rib – barbecue coffee gravy

For the Office:

- French Quiches hors d’oeuvre – from Grand-Ma ham & cheese to vegetarian delight. - Shrimp lollipop, roasted pineapple crumble - Vegan Burger - Red beet, grains and umami

Retrospective

1983 - 2012: Linda and I successfully ran JEAN-LOUIS in Greenwich through the market’s ups and downs, helped by our customers faithful/amazing support and an excellent team of employees. We received an abundance of rewards and honors but after 30 years it was time to start a new venture.

2013 - 2018: We found such a challenge at New England Culinary Institute where I started as campus executive chef, then became Managing Director of Operations. Meanwhile Linda took time to finish college and graduated with a degree from NECI.     During those 5 years I had the pleasure of working with talented chefs while defining a healthy equilibrium Education/Operation.  Hands-on continuing education became quickly my favorite focus resulting in programs for a Caribbean resort as well as a dynamic military course. During this time, I had the honor of lecturing at the White House and Fort Lee.

I also organized seminars for Dr Bruno Goussault’s precision cooking Sous Vide classes.

2019 – the next chapter: In addition to Private Master Chef Services for your family or business affairs, we offer hands-on mise en place participation. You, your friends, spouse or kids can be invited to participate in the set-up of your dinner. This is a custom and unique experience designed and priced for your specific event.

2021 - Now serving you in South Carolina, Hilton Head Island and surrounding low country.