Chef Biography
Pierre Pollin was born into a farming family in Normandy, France, and was studying veterinary medicine when he moved to Paris at age 19. After the Army, he was hired to work in the Paris kitchen of Lucas Carton. He went on to apprentice in Michelin-starred restaurants in London and Madrid, before moving to Chicago in 1974 to work at Le Titi de Paris in a northwest suburb.
Four years later, he bought Le Titi de Paris restaurant from the owners, and in 1985 the Great Chefs television crew taped him there for the PBS series, Great Chefs of Chicago. In the late 1980s, Chef Pierre moved Le Titi to a larger location, and the Great Chefs team came back to tape him again in 1994 for the Discovery Channel’s Great Chefs – Great Cities series. He closed Le Titi de Paris in 2004 to spend more time with his family and to be an instructor at the Kendall College Culinary School.
Recipes
Sausage of Spinach Noodle
Serving: 12 – 14 Print Sausage of Spinach Noodle By Great Chefs November 16, 2015 This unusual “sausage” is a spinach pasta roll filled with seafood mousse. It is served on a basil-laced butter sauce. Ingredients Mousse of Pike and Shrimp Fresh Pike Fillet – 7 ounces, chopped ( alt.: salmon, bass, or red snapper) […]
Pear Soufflé
Serving: 6 Print Pear Soufflé By Great Chefs November 16, 2015 These puffy pear soufflés have two surprises: bits of chopped pear, and pear brandy. The basic recipe and procedure could be used as a model for soufflés made with other fruits. Ingredients Ripe Pears – 2 pounds, peeled, cored, and halved Sugar – 2-1/3 […]
Progrès with Two Chocolate Mousses
Serving: 8-10 Print Progrès with Two Chocolate Mousses By Great Chefs November 16, 2015 Dark bittersweet and white chocolate mousses layer on almond meringue. Grand Marnier crème anglaise is used to sauce the plates, adding another flavor note. Progrès is a crunchy cake base made of meringue mixed with ground almonds. Ingredients Progrès Almonds – […]
Saddle of Lamb with Filet of Beef
Serving: 8 Print Saddle of Lamb with Filet of Beef By Great Chefs November 15, 2015 For this over-the-top entree, a lamb saddle is deboned and filled with lamb tenderloins and a beef tenderloin, and slathered with veal mousse. Rolled together and roasted, it comes to the table in a rich sauce with sauteed garlic […]
Loin of Black Bear Wrapped in Wild Mushrooms with Lentil-Orzo Cake
Serving: 4 Print Loin of Black Bear Wrapped in Wild Mushrooms with Lentil-Orzo Cake By Great Chefs November 4, 2015 Bear meat, while not found in the average supermarket, is available in some localities. It is prized for its flavor. You may substitute venison, buffalo, or even tenderloin steaks for the bear in this delectable […]
Napoleon of Sturgeon with Foie Gras
Serving: 8 Print Napoleon of Sturgeon with Foie Gras By Great Chefs September 28, 2015 Chef Pierre Pollin has outdone himself with this elaborate dish, a towering stack of potato crisps, sturgeon, spinach, and foie gras. Sweet potato rosettes, flash-fried basil and basil oil, and truffle slices garnish the plates, which are sauced with beet […]