Often called "MacGyver in the Kitchen", Frederic Pierrel knew he would be a chef from childhood. The sights, smells, and social atmosphere of the open markets draw Frederic in. He learned of the terroir philosophy from his father; meaning "of the earth" and as translated: to enjoy the food of a region and use what is fresh and in the moment. Creativity comes easily when the food is the star and flavors are in full bloom.
This philosophy is also one which has sometimes been lost in a world of wholesale quantities, processed foods and bustling lifestyles. Fred takes it as a personal challenge to engage people in the idea that it is healthier and less expensive – not to mention tastier – to eat fresh foods. He will discuss the merits of root vegetables, the ease to prepare them and the cost savings for foods which are not over packaged in order to last for years on a shelf. He believes in moderation vs. manmade sugar replacement products and the like.
Watch Fred as he discusses what he believes are the keys to a successful restaurant experience.
If you want to find Fred on any given early summer day, he will be foraging in the nearby woods looking for the elusive Cepe – a wild mushroom that grows only for 1-2 months in the wetlands of the Eastern Sierra Nevada Mountains. Later, he will be sharing them with other local chefs and creating dishes with them. Mushroom tart anyone?
Finally, food is sustenance and we must take in the best of nutrition and tastes into our body in amounts we need to sustain our health and energy. When prepared with love and creative flair, shared with family and friends over a glass of wine and hearty conversation… well that is the meaning of life, isn’t it? A social and comforting place to feel warm and secure and fulfilled.
Diners rave about their dining experiences:
This quietly superlative contribution to the legacy of French cuisine in the American West is chef Frederic Pierrel’s mountain redoubt—and unless you are skiing or fishing in the eastern Sierras, you might never find out that some of the best cooking in the country is happening here.
Wall Street Journal