Chef Biography
Gerard Germain was born in 1968 in Hirson, Aisne – France. He went on to graduate in the culinary school of Leonardo da Vinci college, and began his apprenticeship at the Hotel La Buisoniere in France’s Loire Valley.
He worked at the Carlton in Cannes, and Côte Seine in Paris, before moving to work under Great Chef Jean Michel Lorrain at La Côte St Jacques in Joigny, France. In 1998, he was working at the Los Tajibos Hotel in Santa Cruz in Bolivia when Great Chefs showed up to include him in Discovery Channel’s Great Chefs of the World television series.
Recipes
Llama Fillet
Serving: 4 Print Llama Fillet By Great Chefs October 18, 2015 This dish is filled with South American ingredients: llama, quinoa, and the herb quiriquina. Look for these ingredients in Latin markets. Llama is a delicate meat, and Chef Germain says it is important not to overcook it. Veal may be substituted. Ingredients Vegetables Eggplant […]
Lobster and Rabbit
Serving: 4 Print Lobster and Rabbit By Great Chefs October 10, 2015 Chef Gerard Germain pairs Caribbean lobster tails and slices of rabbit for a pretty molded cake which includes fennel. Curry is used to flavor the fennel compote and the companion sauce; he also dusts the tiny rabbit rib chops with curry powder and […]
Scallop Salad
Serving: 4 Print Scallop Salad By Great Chefs September 16, 2015 Scallops are cooked in an acidic mixture of lime juice, wine, and vinegar, like ceviche escoviched fish. The presentation is pretty, with bright green endive leaf points, a curly lettuce “blossom,” phyllo discs, and dabs of roe Ingredients Tapenade Black Olives – 1/2 cup, […]
Restaurant Information
Phone :+(591)3599292
Address : Urbari Av. Barrientos esq. Caigua #8, Santa Cruz 1234, Bolivia