I am lucky to spend my days creating in the kitchen and then sharing my fascinating food-filled life with you! I truly believe that every meal is a celebration and hope the delight of creating spectacular offerings for family and friends is contagious. I love all things food and wine and am excited to share experiences with you. I hope this site offers information and a venue so we might learn together: from classic style to fun trends. I invite you to visit me, book a special event, or look to this site as a place to see some of my favorite products and recipes which you might like.



Frederic Pierrel

Featured Recipe

(see our Past Recipes, too)

Winter is a time for snuggles and fires, friends and family and hearty foods to warm the soul! I went back to my roots for this French Classic!


Brussel Sprouts glazed roasted

From the Savoie region in France near the Rhône-Alpes... A classic potato gratin with onions and bacon covered in melted Reblochon cheese. A hearty main dish or a great side to meat.

  • Prep Time: 20 minutes
  • Servings: 6-8


  • 3 tbsp. unsalted butter
  • 8 oz. slab bacon, cut into 1" strips about 1⁄2" thick
  • 1 medium yellow onion, thinly sliced
  • ½ teaspoon freshly ground black pepper
  • 2 1⁄2 lb. waxy potatoes, peeled and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lb. reblochon cheese sliced 1⁄4" thick (You can find it a whole foods specialty cheese shops and online at:


Heat oven to 375°. Grease an oval 2 1⁄2-qt. casserole dish with 2 tbsp. butter. Heat remaining butter and the bacon in a 12" skillet over medium heat. Cook until bacon is slightly crisp, 10–12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Add onion to skillet; cook until slightly caramelized, 7–9 minutes. Add wine; bring to a boil. Reduce heat to medium; cook until reduced by half, 2–3 minutes. Stir in potatoes, salt, and pepper; cook until just tender, 8–10 minutes. Spread half the potato mixture evenly in prepared dish; top with half each the reserved bacon and the cheese. Repeat with remaining potato mixture, bacon, and cheese; bake until top is browned and filling is bubbling, about 25 minutes.

To Serve:

Serve warm right out of the oven.

Recipe Tips:

Make sure to work up a proper appetite before digging into this dish or you'll be full after just a few bites!

Bon appetit!
Chef Fred

PS: always try new recipes or culinary techniques once before creating an important dinner!!

Header Diners rave about their dining experiences:

Tres Manifique! We love the consistently superb comfort food served with passion and flair. A great value for the price. Although celebrated for fine dining and special events, we eat here as often as possible when we are in Mammoth, like it was our neighborhood restaurant at home.

Jay and Karlene Wilder

My Book

(Website built and marketed by Bastion Internet, an Orange County Internet Marketing Firm)