French-American Chamber of Commerce Texas - Magazine FF2021

FRENCH-AMERICAN CHAMBER OF COMMERCE

French Festival French Festival

1,200 1,200 guests in 2019 guests in 2019

34 34 years of Beaujolais celebration years of Beaujolais celebration

40 40 loyal restaurant partners loyal restaurant partners

Dear All,

Franck,ourFACCPresidentmentionedinthelastFACCMagazine thedevastatingcrisiswearefacing Asachefandanownerofa restaurant, I can tell you the incredible challenges we are combatingtotrytostayopenandinbusiness.Iamnottheonly restaurantwithdifficulties.Weallareinthesameboatandour community has a big role in supporting our industry. We are trying to defeat this unprecedented situation, and we will with thehelpofothersandouringenuity.

AstheChairmanoftheFrenchFestival-BeaujolaisNouveau,this yearwehadto“thinkoutsidethebox”

The FACC Houston has an important part to play in our community.Itisimperativetokeepthesuccessfulworkthatour officeteamachievedthesepastfewyears.

Thisyear,TheFrenchFestivaleveningisevenmorecrucialthan everbefore.TocarryoutthemissionoftheFACC,wedeveloped a new concept and adapted new online activities to celebrate the French art of "Joie de vivre" Our office team did an incredible job, and I hope our members will support all their efforts.

Welookforwardtoseeingyouonlineforsomeastonishing activitiesonNovember19that6pm

Thankyouallforyoursupport

Sincerely,

Jacques Fox Board Member, FACC Houston Chair of the French Festival 2020

Program

Your evening itinerary starts at 6.00

MIXOLOGY CLASS

Let’s start your journey in Normandy to discover the Coquerel Calvados

WINE TASTING

pm

Hit the road to the best French wine regions with our oenologists

TRIVIA GAME

Make a stop at “ rue de la French Culture”

CHEESE TASTING

Continue this journey with a French cheese break

MICHELIN STAR CLASS

It is time for a real cooking lesson with Thierry Marx, a French 2 Michelin- Starred Chef

SPACE FOOD Q&A

Ask your questions to Thomas Pesquet, our French astronaut

RAFFLE WINNERS

End your trip with some souvenirs

facchouston.org/french-festival20/

Portraits Top Chefs

Thierry Marx Thierry Marx

Thierry Marx, the author

·Le Médoc, vins et recettes « Entre Terre et Estuaires »

D HERVIER,T MARX,éditionsMinerva(2001)

· Planète Marx

T.MARX,éditionsMinerva(2006)

· Easy Marx

TMARX,éditionsMinerva(2007)

· Sweet Marx

T.MARX,éditionsLeRouergue(2010)

· Daily Marx TMARX,éditionsLaMartinière(2011)

· BON !

T.MARX,JMCOHEN,éditionsFlammarion(2011)

· Street Marx, TMARX,éditionsLeRouergue(2011)

·

Comment je suis devenu Chef Etoilé

T.MARX,JCRASPIENGEAS,éditionsBayard(2011)

·

Best of Thierry Marx

T MARX,AlainDucasseéditions(2012)

·

Répertoire de la Cuisine Innovante T.MARX,R.HAUMONT,éditionsFlammarion(2012)

· Système D

T.MARX,éditionsFlammarion(2013)

· Paris Marx

T.MARX,éditionsFlammarion(2014)

·

L’Homme Positif

T.MARX,éditionsMichelLafon(2015)

·

L’Histoire à la Carte

T.MARX,B.THOMASSON,éditionsLaMartinière(2015)

·

L’Innovation aux Fourneaux

T.MARX,R.HAUMONT,éditionsDunod(2016)

·

On ne meurt pas la bouche pleine T.MARX,O.BOUHIER,éditionsSangNeuf(2017)

·

Chef à la Carte

T.MARX,B.THOMASSON,éditionsduSeuil(2018)

·

La Stratégie de la Libellule éditionsLeChercheMidi(2018)

ThierryMarx,an‘authorChef’.

NativeofParis,ThierryMarxisoneofthemost distinguishedchefsofhisgeneration.Hewastrained bysomeofthebestchefsinFrancelikeClaudeDeligne, JoelRobuchonandAlainChapel.Aftertwoyearsasa soldierintheFrencharmy,heleftFrancetotravel abroadinplacessuchasAustralia,Hong-Kong, ThailandandJapan.WhenhecamebacktoFrance,he receivedhisfirstMichelinstarin1988attheRocenVal inTours,andanotheronestaratChevalBlancin Nîmesin1991.HespenttenyearsatChâteau Cordeillan-Bages,aRelais&ChâteauxnearBordeaux, wherehehasheldtwoMichelinstarssince1999.In 2006,ThierryMarxwaselectedChefoftheYearbythe Gault&MillauGuide.In2010,hemovedtoPariswhere hewasappointedChefandDirectorofFood& BeverageatthenewMandarinOriental5-starhotel. Thesameyear,hejoinedthefamousTopChefTVshow forwhichhewasmemberofthejuryfor 5years.In 2013,hewasappointedKnightofLegionofHonor,the highestFrenchorderofmeritformilitaryandcivil merits.

Tradition&Innovation

Withhisinnovativecooking,ThierryMarxmixesFrench traditionalcuisinewithAsianinfluences,alwayswith avant-gardetextures,flavors,formsandcolorsfor whichheisrenowned.Hiscuisinedrawsinspiration fromhisextensivetravels,especiallyJapan,forwhich hehasastrongpassionforitscuisine,culture,and martialartswhichhepracticesregularly.

ThierryMarxpromotesasustainableandhealthy cuisinecombiningtraditionandinnovation.In2013, ChefMarxandFrenchchemistRaphaelHaumont createdtheFrenchFoodInnovationCentreatthe OrsayUniversity.TheFFICisafoodlaboratorywhere futuristicfoodresearchiscarriedoutwithexperiments innewflavoursandtextures,innovativeculinary techniques,andfoodpairings.Inthisenvironment, researchersdiscuss theevolutionoffood,issuessuch ashealth-orientedcuisine,climatechange,and environmentalcareforourplanet'sfuture.

ThierryMarx,amanager

InJune2016,ThierryMarxopenedabakeryinParis whereheoffersanexclusive‘fastcasual’concept aroundbread,highlightingaconnectionbetween popularcuisineandbakery.In2018,heopenedtwo newbakeriesinParis.Thesameyear,ChefMarx openedhisfirstrestaurantsabroad:ThierryMarxand BistroMarxintheGinzadistrict,inTokyo.Hehasalso beenaconsultanttothebrasseriesintheGaredu Nordtrainstation,L’EtoileduNordsince2016,LaVilla inLyonsince2018,andotherdiningoutletsattheNice Airport,LaPlagesince2016andattheCharlesde GaulleParisairport,Teppansince2018.Asastrong advocateofqualitativestreetfood,hecreatedanew conceptwiththeFrenchdesignerOraItoinOctober 2018:Marxito Therestaurant'sbuckwheat“pancakes” arefilledwithhand-pickedsavouryorsweet ingredientswithaFranco-Japanesespirit.In2019,he wasappointedtomanagetheTourEiffel58restaurant ontheiconicEiffelTower’s1stfloor,alongwith the monument'sfastfoodcatering.

ThierryMarx,acommittedcitizen

Outsidehiskitchen,ThierryMarxcommitshimselfto creatingaccessiblecookingschooltraining.After openinghisfirststreetfoodschoolinBordeauxin 2009,hecreatedtheCuisineModed’Emploi(s)school inhisnative20thdistrictofParisin2012.Theschool offersafreeandintensive12weektrainingtobecome aprofessionalcook,waiterorbakertopeoplewith socialandprofessionaldifficulties.Thankstoits success(90%ofthestudentsfindajob),CuisineMode d’Emploi(s)hasopened11schoolsacrossFrance For thisachievement,ThierryMarxwasawarded‘Best EntrepreneurwithaSocialEngagement’atthe EntrepreneuroftheYearAwardsin2016.Since2005, ThierryMarxhasalsoofferedcookinglessonsto inmatesandactsforhelpingthemtobuilda reintegrationprojectthroughcuisine

FRENCH EcLECTIC CUISINE

Chef Jacques Fox

if you enjoy French eclectic, steaks, seafood, fine cuisine, artistic talent and breathtaking décor, make Artisansyournextdiningdestination.

Chef Jacques Fox has created a culinary experience unlike any other; hisworkingkitchenisinthemiddleof Artisans' dining space, with inviting views from every seat in the house. The culinary team works like an orchestra,with theExecutiveChefas their composer, and they all work in unison, paying attention to every detail to create art for their culinary audience.

TheChef'sadvicetofuturechefsandrestaurant owners:

Inordertorunasuccessfulenterprise,youhavetobe well-rounded as a chef and a lot of connections with the Media and local community Your restaurant has toofferwhatothersdonot!

Consistencyisprobablythemostimportantthing,but whatdoesthatmean?Youhavetosurroundyourself withanincredibleculinaryteamandagreatfront-ofthe-housestaff.

Ahigh-leveltrainingofyourstaffattheopeningofthe restaurantisveryimportantcontinuingwithconstant re-training to keep your staff motivated. Trying to have the staff take ownership of the restaurant encourages loyalty and pride so that service is impeccable An owner does not want to lose their trainedstaff.Thebestrestaurantsaretherestaurants withstaffthathasbeenwiththemforalongtimeand has taken on the team approach for success of the restaurant.

Investingtimeandeffortintomakingsureyourstaffis loyal and trustworthy helps the restaurant become a placethatclientelecontinuetodesire;qualityofyour product and the techniques you use to prepare the menuhavetobeunparalleled.

A chef also has to be on site as much as possible Customerscomeforthefoodbutalsotoseeandtalk to the chef. A chef needs to convey showmanship. Chefsalsohavetohaveextensiveknowledgeoftheir Art. Traveling abroad and being able to engage on manysubjectsthatinterestthecustomerhelpstobe wellrounded

People love food shows on TV, this is your time to shineinyourownrestaurant.

TheChef'sobservationsasaleaderinthekitchen:

Francevs.USA:

The USA is a big country with endless possibility in very diverse culinary arts.France is a small country with very strict culinary art forms, and it has influenced some of the best chefs in the world. Most famous chefs in America went through the classic trainingunderthetutelageofFrenchchefs.InFrance, therestaurantindustryasawholeisverystrictandall roles are an actual trained professions with very regimentedguidelines.IntheUStheculinaryindustry is less confined. Regardless, American culture is influencingnewupcomingchefsinAmerica.

Personally, in my 47 years of culinary experience, I can’tsaytheculturaldifferencehasmuchimpact. Each individual chef has to form their culinary team andtrainthemwelltobesuccessfulasachef

TheChef'scareerexperience:

Opening a restaurant is an incredible achievement andkeepingitrunningforover10yearsanother!

I opened Artisans after having worked for almost 40 years in the culinary world. My experience ranges from small restaurants to resorts and hotels I accomplishedmanyextensiveopeningsinbigresorts, small resorts, all sizes of restaurants and events. Those experiences helped to design a dream restaurant, not only the concept, but the way every squareinchoftherestaurantisdesignedtomakesure itisasefficientaspossible

Teaching and managing the Back of the House at University of Houston the Conrad N Hilton Hotel Restaurant Management as well as the Culinary Program Alain and Marie Lenôtre was some of the most rewarding experiences of my career. I still see my students and it is gratifying to see them doing well.

Thirdbutnotlast,oneofthebiggestrewardsIcould imagineisbeingKnightedbytheFrenchgovernment, whatanhonor!

Chevalierdel’OrdreNationalduMériteAgricoledela République Française Knighted as Chevalier of the Agricole National Order of Merit from the French Republic.

TheChef'scontributiontotheFrenchcommunity: I have been involved in the French community of Houston for years and I try to be an Ambassador by donating time and energy to the diverse French Organizations in the area. I want Artisans to be a representation of some of the best elements of France. I attempt to make sure that Houstonians understand the cultural difference in culinary art. I promoteFranceandencourageHoustonianstotravel through France. It is important to me that France remains one of the best countries in the world and I hope I translate a positive representation of the country as a diplomat of France and American relations.

The FACC is an incredible organization which is here to develop the connections between the French and theAmericansinalltypesofbusinesses.Myroleisto helpthroughendlessdonationsoftimeandenergy,to fundraise on the culinary side and give back through my expertise on special events. It is important to maintain a glorious FACC Team that can be very efficientincarryingoutthegoalsoftheorganization. Our two countries have so much to offer to each other.

The Chef's favorite region, food and wine from France: Ha-ha!Iwillbebiased,IgrewupinAuvergneandvery interestinglyinafamilyofPolishparents! Thisisalittlecomplicated,sinceIgrewupwithPolish culinary cooking. Just before I went to culinary school, I discovered the regional cuisine of Auvergne with their charcuterie and the incredible cheeses, such as Fourme d’Ambert, St Nectaire, Cantal, Bleu D’Auvergne. Dishes like Potée Auvergnate and Truffade were very influential. People in Auvergne work the land so they have to have rich food. The wines in that region are not well known but are also excellent.CoteD’Auvergneproducessomeincredible Gamay from the Volcanic soil Other wines are availableaswell.IwouldencouragetouringAuvergne forvacationandvisitplaceslikeSalers,climbthePuy Mary, and experience the cuisine of this part of France.Youwillbeblownaway!

3201LouisianaSt,Houston,TX,77006

http://artisansrestaurant.com/

Pan-seared Salmon, Fennel and Mushroom Curry Stew

INGREDIENTS

FOR 4 SERVINGS

4 each 6 oz. piece fresh salmon, skin on

1 each small yellow onion sliced, thinly

1 each small bulb of fresh fennel, sliced thinly

12 each large mushrooms (ie button, baby bella), sliced

12 each fingerling potatoes cut in half

5 tsp curry powder

1/4 tsp cayenne

1/2 cup dry vermouth

1 cup of white wine

1 1/2 cups heavy cream

1 1/2 cups chicken stock, no salt

2 tbsp butter

Creamy sancerre buttered curry sauce

Green leaves for decoration

Homemade dry tomato

Placefingerlingpotatoesinapotofcoldsalted water.Placeonheatatmediumhighuntil simmeringthenlowerheatandkeepit simmering.Cookuntiltender.Removefromthe heatwait10minutesthenremovefromwaterand setaside.

Whilepotatoesarecooking,heatalargesauce panonmediumhighheat,heatthebutter,and thenaddthevegetablesandsautéthemuntil tender,stirringcarefully.

Addincurryandcayenne,toastingthemixturefor aminute.

Adddryvermouthcarefully,WATCHOUTFORTHE FLAME!!!!Reduceuntilalmostcompletely evaporatedandthemixturestartstocaramelize. Repeattheprocesswiththewhitewine.

Addthechickenstockandreducebyhalf.

Addincookedpotatoesandalloftheheavy creamandreduce,stirringgentlyuntilslightly thickened.Seasontotasteandkeepthesauceon simmertotheside.

Patthesalmonfiletsdrywithapapertowel, seasoningwithsaltandpepper.

Heatsautépanoverhighheat,addoliveoiland allow30-45secondstoheat

Usingtongs,placethesalmonskinsidedownin thesautépan,andbecarefulnottosplashthe hotoil.

Allowthesalmontosear,skinsidedownfor45 secondsthenplaceinapreheated400°Fovenfor 12-15minutes Internaltemperatureof135°F(the insidetemperatureofthesalmonwillgoupby5°, result140°F)

Forplating,use4largepastabowlsandplacethe potatoesinthemiddleoftheplatethendivide thesauceandvegetablesevenlybetweenthem, finallyplacingthesalmonontop,skinup Enjoy withaniceglassofSancerre!

EARTHY AND FRESH Chef Soren Pedersen

Foodhadthepowerto bringpeopletogether

AboutChef Soren

Alwaystrytofindtheperfect balancebetweensweetand sour,crispyandsoft.

ChefSorenPedersenwasbornandraisedinDenmarkwherecookingwithfresh localingredientsisculturallyinstilled.ChefSorencreatescustomizedmenus fromthelocalfarmersmarketsandpickingwithin-seasonproductsselectedat theirpeakofflavor.

HiskitchenislocatedinMontrosearea.

Mangementstyle: clearinstructions quietexecution

Besttips: Listentoyourclients, Beprepared24haday Havewelltrainedstaff

FavoriteFrenchDishes: Duckconfit SteakTartare

Formaltrainingin Denmarkandold fashionedapprenticeship

pan seared scallops with root veggies

7 quick preparations to make the dish by Chef Soren

Scallops

8scallops

1tspsalt

1tsppepper

1tspsugar

1tspchilipowder

Canolaoilforsearing

Sprinkleseasoningonscalloponbothsides.

Heatskillettomedium-high.

Searscallops2minutesoneachside.

Acorn Squash & Sweet Potato Hash

Acornsquash,roasted,peeled,seeded& diced

Sweetpotato,roasted,peeled&diced

Celery,diced

Onion,diced

CanolaOil

Sautéonionandceleryinsautépanon mediumheatwithoilandcookuntilsoft.

Addsquashandpotatoandcookuntilhot andmildlycaramelized.

Seasonwithsaltandpeppertotaste.

Crispy Leeks

2leeks

Slicejulienne-styleandfryuntilcrispin350° oil.

Seasonwithsaltandpepperandplaceon papertowel.

Setasideforassembly.

Salad

Orangeslice

Pickledonion

Brusselsprout,blanchedandleavespickedoff

Tossinbowlandseasonwithsaltandpepper.

Pumpkin Seed-Parsley Pesto

½cuproastedpumpkinseeds

½cupoliveoil

1½parsleysprig

Juiceof1lemon

3garliccloves

Placeinfoodprocessorandpulseuntilsmooth.Saltand peppertotaste.

Spicy Aioli

1egg

1eggyolk

½tspsalt

Juiceof1lemon

1tbspchilipowder

1cupoliveoil

Combineegg,salt,lemonandchiliandwhiskwell andwhileaddinginoilslowly(youcanusea blender).

Pickled Red Onion

½cupredwinevinegar

1tbspsugar

1tspsalt

¼tspredpepperflakes

1redonionforeachserving,sliced

Combineallingredientsinapotandbringtoaboiland simmeruntilonionistender.

Chef Gian Carlo Ferrara Chef Gian Carlo Ferrara

AllofGiancarlo’sculinarydreams–likehim–wereborninSalerno,Italy,wherehewasexposedfrom childhood to age-old methods and wholesome ingredients. Giancarlo--the youngest of seven children--oftenfoundhimselfalongsidehismotherinthekitchen,whereheabsorbedmanylessons thatcanonlybetaughtwithtime,patience,passion,andlove.

Howdidyoubecomeachef?

I headed to culinary school at Centro ProfessionaleAlberghieroinSalerno,and thenI furthered my education with a Master's Degree atScuolaArteCulinariaEtoile.

In which countries have you worked as a chef?

After graduating from culinary school, I worked all throughout Italy in the finest resorts and restaurants. IleftItalytodiscoverothercuisines andtechniques.IspentayearattheMichelin2star Patrick Guilbaud in Dublin perfecting the nuances of French cuisine with accents of my original style. I moved then to the USA in 2001, and I took the helm at Primadonna, a leading Florida restaurant. I left Florida late 2002 for a new challenge in Houston as Executive Chef at Arcodoro with whom I won the Fourth Annual RisottoFestival.

Whendidcreateyourownrestaurant?

After12yearsatArcodoro,Ilefttofulfillmylonglifedreamofopeningmyownrestaurant"Amalfi RistoranteItalianointheGalleriaarea.

Istartedthisentrepreneurialadventurewithmy wifeLisa,inOctober2014. Afewmonthslater,in January 2015, Amalfi was named #1 best new restaurantbyHoustonModernLuxuryMagazine, thatwasincredible.Hardworkpaidoff.

Wheredoyoufindyourinspiration?

By using fresh products from each season. I am constantlyinnovatingandcreatingnewdishes.

Whatisyourculinarystyle?

Mostly coastal seafood, but I can do all regional Italiandishes.

Whatqualitiesachefmusthave?

Dedication, love, passion to create a dish can that speak to his clients and good business sense.

Italian cuisine is well known for its family secretrecipes...What'syours?

Exceptionaloliveoil!

FOOD ENTREPRENEURS

CHOCOLATE LOVER

Chef Annie Rupani

DuringhertimeatBostonUniversity,AnniestudiedabroadinLondonand AmmanwithstopsinItaly,Greece,Lebanon,Egypt,andChina.Duringher travels around the world, she gained a special appreciation for food and beganherloveaffairwiththeculinaryarts.

After graduating with a degree in Anthropology and Religion, she began studyingforherlawschooladmissionsexam,andtookbreaksbyreading books about chocolatiering. This led to ordering 30 lbs. of coverture chocolate, a mini-tempering machine, and a very messy kitchen. Three daysafterthetestdate,AnniemadeherwaytoPakistanwhereshespent the next six months working on her family's foundation. With chocolate constantlyonhermind,shefoundapastryschoolinMalaysiaandattended aweekofchocolatieringcoursesinKualaLumpur.Whatwasjustaweekly breakfromtheLSATsturnedintoapassionfortheartofchocolate. ShemadeherwaybacktoHoustondeterminedtogetherhandsbackon chocolateagain. She created her own chocolatier concept inspired by all hertravelsthatgavebirthtoCacao&Cardamomanditsbeautifulflavorful andartychocolates.

Whatmadeyougravitatetowardschocolateas opposedtootherculinaryspecializations?

About 10 years ago, Chocolate was beginning to get really interesting with the exploration of different single origins and nuances of flavor. I was extremely fascinated by the growth of knowledge in the world of cacao, and my sweet tooth definitely directed me towards chocolate. The more fascinating thing about chocolate was that not only would it satisfy my sweet tooth, it could be healthy for you too, if eating the high qualitycacaothatIwasseeking.

What's the flavor profile of the chocolate you useasabase?

We use many different origins of chocolate from Madagascar to Venezuela to Colombia, so we don't necessarily have one base. We decide on thechocolatefortheganachebasedontheflavor orinfusionwewillbecreatingtheganachewith.

Howdoyoucomeupwithflavorcombinations foryoursweets?

My initial inspiration was my Pakistani heritage, where cardamom is often used in South Asian sweets. I also traveled quite a bit in college and explored foods from all over the world. My goal withourbon-bonsistocreateaflavorexperience through chocolate. I utilize flavor profiles that I've experienced over my travels and from my heritage to create bon-bons that are interesting, but also delectable. It's also fun to change the perceptionofcertainspicesinwhichthenormis only in savory food, for example our Garam Masala Pistachio. Essentially, Garam Masala is a blend of warming spices, which can be used for sweet or savory applications, and in this case, it pairsamazinglywithdarkchocolate.

In terms of design, where does your inspirationcomefrom?

Weeateverythingwithoureyesfirst,socreating colorful,brightbon-bonswithuniqueshapeswas always part of the plan. Making ordinary brown chocolateswouldhavebeentooboring!

Inspiration for painting the bon-bons seems to come naturally after we decide on a flavor. We are also inspired by modern art in general and thepairingofcolorsthatcomplimenteachother well. Sometimes, when creating a new flavor, it takes one try to get to the aesthetics we're looking for, sometimes it takes 6 tries--it's all abouttrialanderror.

As a manager and business owner, what are thekeysofyoursuccess?

I think delivering consistency in quality, creativity, and experience is a huge part of our success. A lot of people use Cacao & Cardamom Chocolate Boxes for their gifts for birthdays, anniversaries,housewarmings,etc.andfromthe momentsomeonereceivesourgiftbag,wewant themtofeelspecial-

like they're delving into the experience of chocolatebeginningwithagiftboxpresentation, then the colorful bon-bons and truffles, and finallytastingthechocolatesthemselves.

So what's your favorite kind of chocolate to eat?

I love trying new single chocolates. There are a growing number of chocolate makers in the US and around the world, and there is a lot of experimentation being done with cacao beans, whether they're beings aged in a whiskey barrel or utilizing goat's milk to create a really interesting chocolate bar. I just love exploring new things on my palate, so my favorite kind is somethingthatisinnovative,butalsodelicious.

Institute

Teaching the French Culinary Tradition

for more than 20 years in the USA

Lenôtre

Culinary Institute Lenôtre Culinary

EVERYTHING STARTED IN NORMANDY

Thegrandparentsofcurrentownerofthe

Culinary Institute Lenôtre, Alain Lenôtre, both worked as cooks in Paris before moving back to Normandy to buy their first farm in the village where Alain's fatherwasborn.

Alain's father, Gaston, and his uncle, Marcel, were born and raised on this farm, and both boys quickly followed in their parents' footsteps, learning "a job that would allow them to never be hungry"; Gaston chose pastry art and Marcel chose bakery to pursue each of theirpreliminaryculinarycareers.

Before WWII, they thought to make a fortuneinParis,but quickly returned to Normandy Gaston met Colette, and got married just before the "liberation de Paris". Together they bought an old but chic pastry shop where Gaston had worked before the war, and their 3 childrenwereborninthefollowingyears:

Alain,Sylvie,andAnnie

The majority of the customers to the pastry shop in Normandy came from Paris and Deauville, so in 1957, Gaston, Colette, and their 3 children decided to movetoParis Theysettleddownonthe "rued'Auteuil"inthe16earrondissement toopentheirdreamParisianpastryshop, which was to be the first of the future "MaisonLenôtre"empire.

GASTON: the gourmet entrepreneur

During this period, Gaston developed a catering service, which was somethingprettynewatthetime.He quicklybecamethe“chef”offestivals and private receptions, and his innovative cuisine became the main attraction at social gatherings throughoutParis.

Gastonwasatruebusinessman,hard worker, and tireless perfectionist; paired with his curiosity, the perfect combination to build a famous gourmetcuisineempirehadbegunto form.

Intheearly70s,Gastonfounded"L'écoleLenôtre"withhissonAlain.Theculinaryschoolislocatedin Plaisir(afewmilesawayfromParis),andwascreatedtopassontheLenôtres'know-howandtalentto newgenerationsofpastrychefslikefamouschefAlainDucasse.

Ducasse opened great restaurants: Le Pré Catalan in 1976, LePavillonÉlyséein1985,andLeRestaurantPanoramique du Stade de France in 1998. He also established multiple franchisee pastry boutiques, and created the Pavilion of FranceatDisneyworldOrlandowithPaulBocuseandRoger Vergé.TheLenôtreempirehascontinuedtospreadtoover fifty addressesaroundtheworld,betweenAsia,theUnited States, and Europe. The catering company eventually boughtbyalargeFrenchgroupinthemid80s.

alain: pursuing a "savoir faire" and building a new empire overseas

Alain is a certified pastry chef, candy maker and ice cream maker. With two talented chefs as parents, Alain started his culinary education in childhood, and choose to follow pastry and chocolate arts once he arrived in Paris His father served as the best tutor and best practice partner formasteringtheartofpastry,buthewasalsotrainedasacookattheGrandVéfour,a famous 3-Star Michelin Restaurant in Paris. He pursued his studies at the famous HEC business schoolinParisandobtainedhisMBAthere.

Thirtyyearsago,Alainco-createdthechefschoolEcoleLenôtrewithhisfather,oneoftheworld’s bestculinarytrainingschools,wherehewasaninstructor formany years.

HeisalsoinchargeofthedevelopmentoftheinternationalLenôtrepastryshopfranchise,andhe hassucceededtoexpandthebusinessinJapan,GermanyandBrazil.

After receiving a request for a franchise in Texas, Alain and his wife, Marie, were invited to visit Houston, Texas in 1981 Eventually, they started their own business there with a retail and wholesale bakery. In 1998, they opened an international cooking and baking school for career seekers,careerchangers,foodenthusiastsandcontinuingeducation.In2002,theschoolreceived accreditationsfromtheACCSCT,andin2003,theestablishmentwasallowedtoadministerTitleIV programswhichgavequalifiedstudentsaccesstofederalgrantsandfinancialaid.Inthefollowing yearsassociatedegreeprogramswereaccreditedandimplemented.

Theinstitutecurrentlyoffers7programs:fourEliteDiplomaProgramsandthreeAssociateDegree programs with the option of specialty electives such as Hotel, Hospitality and Restaurant Management,LENOTRE®SommelierorAdvancedArtisticSkillsofPastryDécor.

Ingredients

PieDough

250gramsof A/Pflour

165gramsofbutter

84gramsoficewater

2gramsofsalt

NormandeTartCustard

105gramsofsugar

125gramsofwholeeggs

25gramsofflour

105gramsofmeltedbutter

22gramsofCoqueralCalvados

Fortheapplepreparation

10to12HoneyCrispapple

100gramsofmeltedbutter

50gramsofCoquerelCalvados

Normandy apple Tart

By Chef Philippe Dege

Pastry Instructor, Culinary Institute Lenotre

Method

Cuttingmethod,mixingthecoldbutterincubeswith the flour. then add the cold water and mix until combinedinadough.

Melt 100 gr of butter and brush on top of the prepared and pre-sliced half apples and bake on a sheet tray for about 30 minutes at 325 degrees fahrenheit.

Lineatarteringwiththedoughandplaceontoatray andstoreinthefridge.

To make the apple Normande filling melt the butter to which eggs and sugar and flour and Calvados are addedandmixedtogether.

In the prepared tarte ring with dough, pour about a 1/4 of an inch in thickness of the normande filling thenplaceontoptheprebakedapplesandbakethe allpieinanovenat325degreesfahrenheitforabout 50minutes.

Serve warm with vanilla ice cream, whipped cream, orcremefraiche!

Savoir Savoir Faire Faire

Flo Paris introduces the concept of authentic Parisian style dishes to the heart of Texas.

about the Chefs

Webeganworkingat FloParisinJuly 2015.As chefs,wereallyenjoyseekingthebestingredients tomakeallofourbreadsandpastries.Weare exceedingly proudtoproducedailybakedgoods toensurethatourcustomersgetdelectablyfresh products.

WeinviteyoutodiscoverourtrueParisianconcept store,andtasteour "Mille-Feuille",ourfavorite signaturepastry!

the owners' story

This is the story of an immigrant Lebanese family, in love with French food. Samih and Dolly Baaklini can confirm that love at first sight exists - when they first stepped into Flo Paris Bakery in 2015, they embarked on an extrordinary entrepreneurial adventure.

Born and raised in Dhour El Choueir, Lebanon, Samih and Dolly Baaklini are the proud owners of FLO PARIS BAKERIES.

With four Houston locations including Downtown, Rice Village, Rice University, and the original flagship bakery West of the Galleria FLO PARIS is Houston’s own ode to Paris where French cuisine lovers meet, work, eat, and relax

The Baaklinis acquired FLO in 2015. The moment they walked through the doors, it has had a special place in their hearts. From Chef George’s award-winning macarons, pastries, and exquisitely designed cakes to the bakery’s artisan interior and lively atmosphere, FLO’s sights, smells, and tastes transport Houstonians to their very own corner of Paris, and FLO's catering services can bring Paris to you with their elegant, high quality food options.

“While FLO is a successful business, it is not just a place we own to secure a financial future It is our chance to add something special to Houston, Texas, the most diverse city in the world We are proud of our vibrant menu, our courteous staff, and simply providing a place for conversation There is no place in Houston quite like FLO,” say Samih and Dolly.

Having immigrated to the United States in 1976, Samih landed in New York and then moved on to Indiana to obtain a degree in architecture. In 1995 he moved to Houston, Texas, and established McKinney Construction, an active contracting vendor and partner with the City of Houston. Dolly acquired a degree in Finances and Accounting, and applies it well to making sure FLO's finances stay smooth. The Baaklinis are the proud parents of their son Albert and their daughter Eliane

TO CRAVECrêpes

MeetVéronique MeetVéronique

Veronique started her journey in Houston in 1984. ShecreatedArt&Crepesafterleavingthecorporate world in 2017 a DIY art studio and then added the cafeconceptin2018,whichinspiredthe"artof makingcrepes" VeroniqueisaFrenchculturelover and she is proud to serve a traditional French dish loved by people of all ages The art component of Art & Crepes is also the result of Veronique's partnership with the French artist, Celia Dargie, whose paintings have been showcased at the International Contemporary Art Fair Carrousel du LouvreinParis.

What's new? What's new?

Covid-FriendlyNeighborhoodPop-Ups

As a response to COVID, we found a niche with pop-ups in different neighborhoods which was very successful for us. With no travel possibleinsight,we'retakingitastepfurthertobringthefullParisian experience with a new food trailer Our menu includes crêpes and coffee of course, but also baguette sandwiches, gourmet salads, smoothies,aswellasotherFrenchspecialties

FrenchCheesesSoonAvailable

CheesebeingahugepartoftheFrenchculture,wewereluckytofind French export companies specializing in authentic craftsman handmadecheesesfromvariousFrenchregions Weareexcited tobe 1stinprovidingsomeoftheseFrenchartisancheesesinHoustonand beyondwithcustomcheeseboards,amonthlycheeseclubandmore...

"My Favorite crepe happens to be a savory and sweet recipe I just developed It is filled with Brie Truffle cheese we import directly from france, served with pears, walnuts and a touch of honey."

LEADING A FAMILY OWNED BUSINESS

Jean-François Bonneté

Owner of BCI Bonneté

FACC board member

Wheredidyoustartyourcareer?

OriginallyfromFrance,IhadtheopportunitytocompletemybusinesseducationintheUS(HarvardandNYU) Ithen startedmyprofessionalcareerwiththeFrenchcompanyMaisonFerrandwhereIwasabletodeveloptheirpresence andfootprintfromscratchintheUSmarketbeingbasedinHouston(firstbuildingateam,thenafullyoperationalUS subsidiaryandleadingSpiritsbrandssuchasPlantationRumsorCitadelleGin) Thisleadustoberecognizedbythen Secretary of State Christine Lagarde as one of the Top 3 best performing US subsidiaries of all French mid-size companiesexportingtotheUS

WhendidyoucreateBCIBonneté?

We created BCI with my spouse and partner Nathalie in 2015. We just had our seventh child, Océane, and I had promised myself that I would start my entrepreneurial journey at 40 years old. We therefore launched our US company,BCI,onmy40thbirthday.BothNathalie&Ileftourcorporatejobsandselffundedournewventures(aswe alsodecidedtoinvestinFrancebuyingvineyardsanddistilleries).

Asanexperiencedentrepreneur,whatisyouroverviewoftheUSwineandspiritsindustrytoday?

RegardingtheUSwineindustry,webelieveitiscriticaltoproposemoreapproachableFrenchwinesbrandstoattract andengagewiththeUSwineconsumers.Wearedoingsowithourbrand“LibérationdeParis”whichisencountering agreatsuccesssinceitslaunchintheUSin2018.FromaSpiritsstandpoint,webelievethefuturelaysintoproducts withastrongidentity,representativeoftheirTerroir,identityandwhichareunique.OurtaglineatBCIis“Leadingthe Terroir Revolution”! We have therefore positioned ourselves to lead those segments with brands such as Coquerel Calvados,TroisRivieresRhumsAgricolesdelaMartinque,MarquisdeMontesquiouArmagnac,BoomsmaGenevers& Bitters,NewGroveMauritiusRums,GabrielBoudierLiqueurs&Gins

Whatisyourbiggestchallenge?

InacompanylikeBCI,mid-size,familyownedwithastronggrowth,everyteammemberiscriticaltooursuccess We thereforealwaysneedtoidentifyandbringinsupertalented,selfdriven,efficientindividualswhoalsofitwithour company’scorevalues Thisisalwaysour#1priority!

Howinnovationisintegratedinthismarketwhichisfocusedon"ancestral savoir-faire"and"tradition"?

Tous,itmeanstobeingabletounderstandandbridgetheUSconsumerswants with our ancestral savoir faire and terroir which are in fact completely aligned! Our brand “Libération de Paris” but also Coquerel Calvados or Marquis de MontesquiouArmagnacarecompletelyalignedwiththisinnovativerevolution.

WeknowthatphilanthropyisaveryimportantpartofBCI'sactions,canyou tellmoreaboutit?

Thereareafewtopicswhichareveryimportanttousofwhich:

Veterans:weareverydedicatedtoUSveteransbecauseofmyfamilyhistory and background. For instance, Nathalie co-organized last year a Gala in Houston which raised $120K for Women veterans. We also have special fundraising campaigns multiple times per year (we just completed one in August–SeptemberbenefitingCampHopeofHouston) Wewillbelaunching a very special “Libération de Paris Sparkling Rosé” wine in partnership and raisingfundsforWaveinQ12021 Weneedtovalueandsupportthewomen andmenwhoareprotectingourfreedom!

ChildrenHealth,educationandwellbeing:asparentsofsevenchildren(six daughtersandasonwithspecialneedshavingDownSyndrome),webelieve ourchildrenareourfutureandshouldallbegiventhesameopportunitiesin life We therefore support different associations and organizations (fighting againstabuseandtrafficking-supportingchildrenandfamilieswithspecial needs - championing women rights and parity). Nathalie for instance participates and supports an annual trip to Uganda where we are able to treat6-7,000peoplewithdifferentmedicalneedsandconditions.

French community in the US: we believe it is very important and critical to support France and Francophonie in the United States. As such, we are a close partner and support our French Consulates, French-American Chambers of Commerce, Accueils, Alliances Françaises or the French HeritageSocietyforinstance.Weloveourcountryandarealwayscommitted tosupportits“rayonnement”andpresenceintheUnitedStates.

Northman Negroni Cocktail byBCIBonneté

1.5ozCoquerelCalvados

1.5ozSuze

0.5ozCampari

The Truffle Lady The Truffle Lady

Everything started in Spain in 2013 when Diane hunted for truffles on an expedition.

Thatwaswhenshedecided,officially, that this would be her next venture. Returning to Texas, she greeted several chefs by asking them to open asizableboxfilledwithtruffles. As the smell of glorious truffles entered their senses, strong culinary bonds were forged and Diane was coined'TheTruffleLady".

Today, Diane is well on her way to creating an empire of delicacies. She enjoys seeking out the best of the best and providing top shelf ingredientstochefsintheprocess.

The Truffle Masters

Among truffles, the black variety is one of the mostprized

Many chefs enjoy opportunities to create special dishes with rare ingredients... That’s exactly what the event is for! DR Delicacy enables them to create innovative truffle based dishes that are judged by a jury composed of food media, authors, television personalitiesand“influencers.”

26 Chefs are competing for the Truffle Master trophyeachyearinJanuary.

This luxe foodies event allows guests to taste Chefs' dish samples, vodka and champagne baralongwithcaviarandnicechocolates

Whowillbethenextwinner?

Diane Roederer, CEO of DR Delicacy

Diane Roederer founded the Truffle Masters competition to celebrate and promote the annualblacktruffleharvest.

VincentBriève,CEOofEBPE

https://www.ebpeinc.com

Vincent,canyoutellushowdidyouembarkinthisjourneywith EBPE?

Vincent: When we decided to move to the US, I had contact with ErwanwhousedtobemypartneratEBPE.Hewasalreadyinstalled hereinFlorida After3years,hedecidedtogobacktoFrance SoI stayedhereanddevelopedthebusinessnationwide

Whatexclusivebrandsdoyourepresent?

Vincent: We represent 5 brands Pavailler which is a brand speciliazinginovensforbakingbread,cakesandViennesepastries, Bertrand Puma which manufactures mixing and dividing equipmentsforbaking,pastryandViennesepastrymakingindustry, CFIwhichisfocusedonrefrigerationproductsforbakersandpastry makers, Caplain which produces a wide range of machines for the mouthcraftsector(doughsheeters,croissantrollers,…),andfinally HubertCloixwhichsalesawholerangeofprofessionalmachinesfor thefoodindustry(pressurecookers,icecreammakers,chillers….).

Whoareyourclients?

Vincent: We have a lot of French bakers, and I am proud to work withFrenchbakersinallthestated.

Whatmakesyourbakery&pastryequipmentdifferent?

Vincent: Our bakery & pastry equipments are produced in France withFrenchsavoir-faireandtechnology.Wehave5technicianshere intheUSthatareabletoinstallandrepairtheequipments.Sowe offerafullsupportforourclients

IsbeingFrenchanassettosellBakeryequipment?

Vincent: Yes, of course The baguette is still a French symbol! Our French bakers are very appreciated in the US Speaking in French forsureisanasset!

IMPORTING the finest gourmet foods & kitchen accessories

R E C I P E S

FRENCH R E C I P E S FRENCH

Soupe à l'oignon

Ingredients

Serves 6-8

For soup:

3 large yellow onions, thinly sliced

2 quarts beef broth

1/2 cup dry white wine

3 tbsp butter

3 tbsp flour

1 tbsp neutral oil

1 tsp salt

1/4 tsp sugar (for onion browning)

For garnish:

toasted bread (preferably baguette)

1-2 cups grated Swiss or Parmesan cheese

Method

Cook onions with the butter and oil in saucepan, covered for 15 minutes.

Uncover, raise the heat to medium and stir in salt and sugar. Cook for 30 to 40 minutes, stirring frequently until onions are an even, deep, golden brown.

Sprinkle the onions in the flour and stir for 3 minutes.

Off heat, combine the onions, beef broth, and wine. Season to taste with salt and pepper. Simmer partially covered for 30 to 40 min.

Divide into bowls and serve with bread and grated cheese for garnish.

Salade Niçoise

Ingredients

Serves 4

Salad:

1 1/2 cups lettuce of choice

8 oz French green beans

1 green pepper

1 small onion

1/2 cup black olives

4 large tomatoes, quartered

4 hard boiled eggs, quartered

16 anchovy filets in oil, drained OR

200 g can of tuna in brine, drained

Salt and pepper to taste

Vinagrette:

4 tbsp olive oil

1 tbsp wine vinegar

Method

Cut the green beans into thirds and boil until aldente in salted water. Drain and set aside.

De-seed the pepper and cut into thin slices. Chop the onion finely. Set aside.

De-stone the olives if necessary. Set aside. Mix the olive oil and vinegar, then mix with the green beans, peppers, onion, and black olives in a large bowl.

Tear and divide lettuce into four bowls. Top each bowl with the dressed vegetables and garnish with tomatoes, hard boiled eggs and anchovies.

Season with salt and pepper and serve.

Boeuf Bourgignon

Ingredients

4½ lbs (2kg) stewing beef

2 tablespoons olive oil

1 oz (25g) butter

1 tablespoon flour

1 tablespoon tomato puree

2 cloves garlic (minced)

2¼ lbs (1kg) small potatoes

1 bouquet garni

Salt and pepper to taste

2 tablespoon chopped parsley

For the marinade:

1 bottle of good red wine

1 tablespoon olive oil

1 small carrot

1 onion chopped

2 shallots, chopped

1 clove garlic, chopped

1 tablespoon chopped parsley

1 teaspoon dried thyme

1 bay leaf

5 peppercorns

1 clove

Method

Slice the beef into large cubes and place in a large bowl with all the ingredients for the marinade Place in refrigerator until the next day.

Prepare to cook the beef bourguignon 3 hours before serving.

Drain the meat and dry it with kitchen paper (It will not brown if it is too wet).

Heat the oil in a heavy bottomed pan and brown the meat on all sides.

Add the vegetables from the marinade and 2 tablespoons of the butter. Simmer for 15 minutes.

Sprinkle the flour over the mixture and stir until well blended

Cover with the marinade and bring to the boil

Add seasoning to your taste and add 4 fl oz water(125ml)

Add the tomato puree, garlic and bouquet garni

Cover and simmer for about 2 1/2 hours

Cook the potatoes in boiling salted water until soft.

Serve boiled or creamed. The stew is served in a bowl and the potatoes served separately.Garnish with the chopped parsley.

Ratatouille

Ingredients

Serves 6

1 eggplant,

3 tomatoes, skinned and diced

1 courgette, washed and cut into slices roughly 1/8 inch thick

2 peppers (any colour) de-seeded and chopped

1 yellow onion, thinly sliced

2 cloves mashed garlic

1/2 cup olive oil

1 tbsp salt

3 tbsp minced parsley

Pepper to taste

Method

Peel eggplant and cut into 3/8 inch discs, then into halves. Wash courgette, slice off ends, and slice into 3/8 inch discs. Place eggplant and courgette slices into a bowl and toss with salt. Let stand for 30 min, then drain and dry with a towel.

Heat 4 tbsp of olive oil in a skillet, add eggplant and courgette, browning lightly. Remove from skillet, set aside. In the same skillet, cook onions and peppers in 3 tbsp of olive oil for 10 minutes, until tender. Stir in garlic and season with salt and pepper to taste.

Slice the tomatoes into small strips and lay them over the onions and peppers. Season with salt and pepper. Cover and cook for 5 minutes on medium heat, then raise heat and boil until tomato juice is condensed.

In a casserole dish, layer 1/3 of the tomato mixture, 1 tbsp of parsley and arrange half the eggplant and courgette. Add another layer of tomato mixture, the remaining eggplant and courgette, and the last 1/3 of the tomato mixture, along with the remaining parsley.

Cover the casserole and simmer over low heat for 10 minutes, then uncover and cook on medium heat for 15 minutes. Let cool slightly, and serve.

Moules Marinière

Ingredients

1kg mussels (per person, is ample), cleaned and beard removed, scrub with a brush under running water.

1 to 2 tablespoons butter

2 shallots or 1 small onion, chopped

3–4 garlic cloves, chopped

1 tablespoon fresh parsley, chopped

1 tablespoon fresh tarragon, chopped

250 mls white wine or beer – pale not dark

Salt and freshly ground pepper

Method

Melt the butter in a heavy bottomed pan over a medium heat

Add the chopped shallots/onion, garlic and cook gently for a few minutes until soft

Add the wine or beer, bring to the boil and immediately simmer with lid on the pan for about eight minutes.

Add the herbs and season with coarse salt and pepper as required – taste to see how much you need any first

Keep warm as you finish preparing your french fries

Serve your Moules-frites in small bowls with a little of the cooking juices along with a bowl of crispy French fries and crispy French bread if you are hungry!

Tarte à l'oignon

Ingredients

1 partially cooked pastry shell

1 lb (450 gms) onions, finely sliced

2oz (50gms) butter·

3 whole eggs

½ pint double cream

½ cup (50gms) grated Gruyère

cheese

Grated nutmeg·

2 teaspoons thyme leaves

Salt and pepper to taste

Method

Pre-heat your oven to 180°C (350°F/Gas 4) Your pastry shell should be just cooked but still pale in colour.

Melt the butter in a heavy based pan and cook the onions gently until they are just cooked and golden brown in colour

Stir in the thyme leaves and leave to cool

Whisk the eggs lightly then whisk in the cream .

Add the cheese and the salt and pepper to taste

Fill the pastry shell with the onions

Pour the egg and cream mixture over the onions

Bake for about 30-45 minutes or until golden brown and the egg mixture has puffed up.

Madeleines

Ingredients

This recipe makes about 12 cakes

6oz of flour

2 eggs

20g confectioners sugar

Grated zest of 1 lemon

1 tbsp of orange or lemon juice

6 tbsps unsalted butter, melted and cooled

1 tsp baking powder

Method

Pre-heat your oven to 190°C.

Grease a 12 cup madeleine pan with a little butter2 Sift the flour and baking together and leave aside.

In a large bowl, beat the eggs and confectioners sugar together using a mixer if you have one.

Do this for about 5 minutes until it becomes thick and creamy. Fold the lemon zest and the juice into the mixture.

Gradually fold in about a quarter of the flour and a quarter of the melted butter.

Then fold in another quarter of the flour and then another quarter of the melted butter.

Continue folding in the flour and melted butter in quarters until it has all been mixed in Leave the mixture to stand for about 10 minutes. Using a tablespoon, gently spoon the mixture into the madeleine tin

Bake in the pre-heated oven for about 12 minutes until a needle inserted in the centre comes out clean

Turn your cakes out onto a wire rack to cool Dust with confectioners sugar.

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French Lessons for Business

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We support your international journey and company’s implementation and growth in both markets.

THE FRENCH AMERICAN CHAMBER OF COMMERCE IS LEAD BY THE BOARD OF

DIRECTORS

BOARD MEMBERS VOLUNTEER TO LEAD AND MAKE OUR BUSINESS COMMUNITY STRONG

Marie Helene Ben Samoun Partner and Managing

Mary Anne Brelinsky President EDF Energy Services

Dennis Petito FACC Honorary Chairman

Alexis Andres Consul General of France in Houston

Richard De Moucheron HR Director Global Operation

Ed Hirs Managing Director

Elizabeth Hunter Managing Director & Senior Banker

Kimberly Johnston National Tax Partner - Energy

Marie Maitre Communications Advisor

Stephen Newton Partner

Arlecia Williams Regional Sales Director

Marie-Nathalie Contou-Carrere Research Advisor for Industry Partners

Bruce Rutherford Managing Director

Laurent Pagnon V al

Gwenaelle Huet CEO

John Eldridge FACC Chairman Partner, Senior Counsel

Jerome Pelletan CFO & Senior VP, Global Functions

Jean-François Bonneté CEO

Jacques Fox Chef and Owner

Stephen Vuong Nguyen VP Business Banking

Franck Avice FACC President

Patrick De Talancé Head of Oil & Gas North America

Nicolas De Coignac Senior Vice President, CEO North America

Franck Trochet VP Finances US

Manuel Orillac Corporate Transactions Partner

THANK YOU TO OUR LOYAL SPONSORS AND PARTNERS THAT SUPPORT

OUR COMMUNITY ACTIVITIES THROUGHOUT THE YEAR