Breuil Frédéric – Portfolio

Étiquette : Executive chef

  • Encounter Chefs @ The Chaine des Rôtisseurs

    Encounter Chefs @ The Chaine des Rôtisseurs

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    Frederic Breuil Executive chef

    My Introduction to La Chaîne des Rôtisseurs: A Memorable Encounter with Renato Wurt and Irma Dutch Irma Dutch, equally remarkable, brought an air of sophistication and warmth. Her perspective on the interplay between tradition and innovation in gastronomy resonated deeply with me. Our conversations explored the importance of culinary heritage and the evolving trends that…

  • Kitchen Sunday Brunch 2017 @ Montreux Palace

    Kitchen Sunday Brunch 2017 @ Montreux Palace

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    Frederic Breuil Executive chef

    The Annual Kitchen Party: A Celebration of Culinary Art and Camaraderie Each year, hotels worldwide transform their kitchens into vibrant hubs of festivity, inviting guests behind the scenes for an immersive culinary experience. More than just an event, the annual kitchen party fosters camaraderie, creativity, and a shared passion for gastronomy. Live cooking stations allow…

  • Encounter Cheese Maker Jacques Duttweiler @ The Chef Office

    Encounter Cheese Maker Jacques Duttweiler @ The Chef Office

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    Frederic Breuil Executive chef

    An Inspiring Meeting with Jacques Duttweiler: The Artisan Behind 32-Month Gruyère Caramel Meeting Jacques Duttweiler, a masterful cheese maker, was nothing short of inspiring. Jacques’s passion and expertise in traditional Swiss cheese-making are reflected in his exceptional creations, particularly his Gruyère aged for 32 months. This unique affinage (maturation) period results in an intensely flavorful…

  • Ice Carving By Chef Christian @ The Sunday Brunch

    Ice Carving By Chef Christian @ The Sunday Brunch

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    Frederic Breuil Executive chef

    Chef Christian’s second series of ice carvings was a mesmerizing display of skill and creativity. With each piece, he showcased his mastery of turning solid blocks of ice into intricate sculptures that captivated audiences. Known for pushing the boundaries of ice artistry, this series featured themes ranging from nature to abstract designs, each carving reflecting…

  • Bistro, Bar a vin @ The Chef Consulting

    Bistro, Bar a vin @ The Chef Consulting

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    Frederic Breuil Executive chef

    Bistro Food Classic: Slow-Cooked Delights in a Cocotte Bistro food classics often feature slow-cooked dishes served in a cocotte, a traditional French cast-iron pot. This method of cooking allows ingredients to simmer slowly, enhancing flavors and creating tender, rich meals. Dishes like boeuf bourguignon or coq au vin are staples of this technique, showcasing the essence of French comfort…

  • Culinary Tradition @ The Chef Office

    Culinary Tradition @ The Chef Office

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    Frederic Breuil Executive chef

    Culinary Tradition of Franche-Comté estled in eastern France, Franche-Comté is a region renowned for its rich culinary heritage rooted in rustic, hearty dishes that reflect its agricultural past and alpine geography. The region’s cuisine is characterized by robust flavors, shaped by the mountains, forests, and meadows that define the landscape. One of the stars of…

  • India Weeding @ The Banquet Kitchen

    India Weeding @ The Banquet Kitchen

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    Frederic Breuil Executive chef

    Seamless Execution of an Exceptional Indian Wedding I had the privilege of managing the culinary part of a remarkable Indian wedding alongside with my talented team and Executive Chef Prasad Metrani from India. The event was both demanding and extraordinary, reflecting the intricate and vibrant traditions of Indian cuisine and western culinary delight. From detailed…

  • Gourmet Festival 2008 @ St Moritz

    Gourmet Festival 2008 @ St Moritz

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    Frederic Breuil Executive chef

    St. Moritz Gourmet Festival 2008 Welcomed guest chef Ryan Smith at the Badrutt’s Palace from South African  The prestigious St. Moritz Gourmet Festival  hosted to a spectacular showcase of international culinary talent, with Chef Ryan Smith of Restaurant Mange Tout, Mont Rochelle Hotel in Franschhoek, South Africa, taking center stage. Known for his unique fusion of local South African…

  • Artichoke Culinary Agency @ The Chef Consulting

    Artichoke Culinary Agency @ The Chef Consulting

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    Frederic Breuil Executive chef

    Executive Chef Consulting: Expertise in Temporary, Support, and Pre-Opening Roles As an Executive Chef consultant, I provide expert solutions tailored to the evolving demands of the culinary industry. Whether stepping into temporary roles, offering strategic support, or leading pre-opening projects, I ensure smooth operations and uphold the highest standards of culinary excellence. In temporary assignments, I…

  • Bistro, Bar a vin @ The Chef Consulting

    Bistro, Bar a vin @ The Chef Consulting

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    Frederic Breuil Executive chef

    Chef Consulting at a French Bistro in Bucharest: Elevating Standards through Mise en Place and Training As part of my latest consulting project in Bucharest, I’ve had the pleasure of working with a vibrant French bistro. My role involved guiding the culinary team through the critical steps of mise en place and developing a refined and authentic…

  • Kitchen Party 2008 @ Badrutt’s Palace

    Kitchen Party 2008 @ Badrutt’s Palace

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    Frederic Breuil Executive chef

    Kitchen Party 2008 at Badrutt’s Palace with Chef Ryan Smith In 2008, Badrutt’s Palace Hotel in St. Moritz hosted a spectacular Kitchen Party, an exclusive event celebrating culinary excellence. One of the highlights was the presence of renowned Chef Ryan Smith from Mont Rochelle in South Africa. Known for his innovative approach and fusion of South…

  • Coup de Coeur @ The Chef Office

    Coup de Coeur @ The Chef Office

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    Frederic Breuil Executive chef

    Alpine Cheese Dairy Morteratsch: A Taste of Tradition in the Swiss Alps Located in the heart of the Engadin Valley near Pontresina, Alpine Cheese Dairy Morteratsch offers an authentic glimpse into traditional Swiss cheesemaking. Situated over 2,000 meters above sea level, the dairy produces artisanal Alpine cheeses using methods passed down through generations. The high-altitude environment, pristine…

  • Mise en Place @ The Banquet Kitchen

    Mise en Place @ The Banquet Kitchen

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    Frederic Breuil Executive chef

    Efficient Production for Large Banquet Events: Key Techniques for Chefs Managing production for large banquets requires both precision and creativity. As the scale of service increases, so does the need for efficiency, and chefs must adopt specific strategies to meet the demands of high-volume events without sacrificing quality. Cutting, Punching, and Cubing:Prepping large quantities of…

  • Ice Carving By Chef Christian @ The Sunday Brunch

    Ice Carving By Chef Christian @ The Sunday Brunch

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    Frederic Breuil Executive chef

    Chef Christian’s Annual Festive Ice Carvings: A Holiday Tradition Every year, Chef Christian brings the magic of the season to life with his stunning ice carvings, a tradition that has become synonymous with the festive end-of-year celebrations. Known for his culinary talents, Chef Christian also showcases his artistic side by crafting intricate ice sculptures that…

  • Encounter Cheese Maker Antony @ The Chef Office

    Encounter Cheese Maker Antony @ The Chef Office

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    Frederic Breuil Executive chef

    Encounter with Antony Cheese Producer at the St Moritz Gourmet Festival During the Diver Gourmet Festival, I had the pleasure of meeting an artisan who has long been a pillar in the world of cheese production—Antony, a renowned cheese producer. His cheeses, known for their remarkable quality and depth of flavor, have gained a loyal…

  • Coup de Coeur @ The Chef Office

    Coup de Coeur @ The Chef Office

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    Frederic Breuil Executive chef

    A Chef’s Day Off: Warm Hearts and Pot-au-Feu on a Chilly Winter’s Day On a crisp winter’s day, the cold air biting yet invigorating, an executive chef’s rare day off began with a sense of contentment. After days spent orchestrating bustling kitchens, today was about something simpler yet equally soul-nourishing: good peoples, warm conversation, and…

  • Gourmet Festival 2009 Final Lake @ St Moritz

    Gourmet Festival 2009 Final Lake @ St Moritz

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    Frederic Breuil Executive chef

    Gourmet Festival Grand Final 2009 on the Frozen Lake of St. Moritz with Chef Vineet Bhatia The 2009 Gourmet Festival Grand Final took place in the stunning and surreal setting of St. Moritz, where the culinary world collided with nature in an unforgettable way. Chef Vineet Bhatia, renowned for his innovative fusion of Indian flavors…

  • Porcini Mushrooms Cooking @ The Chef Kitchen

    Porcini Mushrooms Cooking @ The Chef Kitchen

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    Frederic Breuil Executive chef

    A Culinary Journey: Fresh Porcini track at the Swiss Mountains High in the Swiss Alps, autumn unveils one of nature’s most prized treasures: the porcini mushroom. Known for its rich, earthy flavor and meaty texture, porcini is a jewel sought by foragers and chefs alike. Imagine spending the day hiking through misty mountain trails, only…

  • Kitchen Party 2006 @ Badrutt’s Palace

    Kitchen Party 2006 @ Badrutt’s Palace

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    Frederic Breuil Executive chef

    Hosted my First Kitchen Party at Badrutt’s Palace: with Chef Frederic , Pastry Chef Stefan, and the Legendary Chocolate Cow Badrutt’s Palace has hosted its annual kitchen party, featuring a memorable highlight—a towering chocolate cow created by our talented Pastry Chef Stefan. The evening was a delightful showcase of culinary creativity and indulgence, bringing together…

  • Asparagus Promotion @ The Brasserie

    Asparagus Promotion @ The Brasserie

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    Frederic Breuil Executive chef

    Celebrated Spring with Our Seasonal Asparagus Menu by Chef Riccardo Spring has arrived, and with it comes one of the season’s most cherished ingredients: asparagus. At the Brasserie, we were excited to presented a special menu crafted by Chef Riccardo, highlighting the fresh, vibrant flavors of locally sourced asparagus in every dish. Known for its…

  • Culinary Team Photo @ The Chef Office

    Culinary Team Photo @ The Chef Office

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    Frederic Breuil Executive chef

    A photograph from 1919 shows the kitchen team of Badrutt’s Palace Hotel in pristine white uniforms, standing proudly in front of the kitchen. Led by head chefs trained in Europe’s finest culinary institutions, this group embodied consistency, precision, and tradition. Their craft was grounded in classic French and Swiss cuisine, utilizing local, seasonal ingredients to…