Chef Philippe's career
has taken him on a fascinating tour...from his early life cooking at his mother's side at home in Central France...to the French Riviera's Cote d' Azure: the sunny coast of Picasso, Renoir, Matisse and Chagall...to Isak Dinesen's (out of Africa) Kenya...to the crystal blue waters of The Mauritius Islands in the Indian Ocean...and now to what Dr. Russell Kane has called the Mediterranean of the United States, the Southern Coast of Texas. Philippe's style of cooking is classic French, with a flair for fusion, combining exotic food and spices from Africa and the Indian Ocean, and, now, with Texas historical cuisine.
