Hill Center at the Old Naval Hospital
Join Chef Gerard Pangaud for a French culinary tour without ever leaving DC! The youngest chef ever to receive a two-star Michelin rating—and proprietor of award-winning restaurants in Paris, New York, and DC—Chef Gerard will teach you how to prepare an entire dinner, spiced with his trademark humor, stories of the old world, and dozens of invaluable tips for novice and experienced cooks alike. In Chef Gerard’s kitchen the creative use of taste, balance, simplicity, and technique trump the mechanical allegiance to the cookbook—a process that’s not only fun and stimulating, but produces delicious results! In this class, Chef Pangaud will feature a Veloute of Curried Eggplant, Cod with Leeks and Potatoes, and his signature Mango Tart Tatin with Passion Fruit Sauce.
About Chef Pangaud
Chef Pangaud is best known in the DC area for his innovative, yet elegant French cuisine, first at the Ritz-Carlton, then in his own restaurant - Gérard's Place. Acclaimed since its opening in 1993, Gérard's Place was consistently one of the highest rated restaurants, not only in Washington DC, but in the country, earning high praise from critics, including longtime Washington Post restaurant critic Phyllis Richman who wrote, it’s “the kind of restaurant every gastronome hopes to have on a list of the little-known treasures of Paris.”
Pangaud is the youngest 2-star Michelin chef ever and the first in America. He has created and operated top-rated restaurants in Paris, NYC and Washington DC, earning a steady stream of prestigious and highly sought-after awards along the way. He is masterful with ingredients, recipes, and regional specialties and brings an encyclopedic knowledge of the culinary arts to everything he prepares. Pangaud worked for the five-star Royale Hotel in Deauville, at the Modern Hotel in St Jean de Luz, and at the three-star Grand Hotel in Paris. Afterwards, he worked for Master Chef Jo Rostang at La Bonne Auberge in Antibes, a three-star Michelin restaurant, and then at Troisgros in Roanne, also a three-star Michelin restaurant. Soon after, he opened Rue Montmartre, a small Parisian restaurant located next to the stock exchange. Within his first year of operation, he and the restaurant were awarded one Michelin star.
In 1980, he moved his restaurant, renamed Gérard Pangaud, to Boulogne. Within a few months, he received two Michelin stars. Gérard moved to America in 1985. With the title of Executive Chef, he opened Aurora, an acclaimed New York restaurant designed by Milton Glaser. Under his guidance, the New York Times awarded the restaurant three stars and ranked it as one of New York's top ten dining establishments.
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