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Foodie Chap With Executive Chef Franck Desplechin of The St. Regis San Francisco

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SAN FRANCISCO (CBS SF) - Franck Desplechin brings his extensive and impressive career to the team at The St. Regis San Francisco as the Executive Chef. His sixteen year career has included stints in the finest restaurants and Resorts in France, French Polynesia,Hawaii, Australia and the French West Indies. Franck has the experience, knowledge and attitude necessary to maintain the high standards of the St. Regis Brand.

Prior to the St Regis San Francisco, Chef Desplechin held three different positions at the St. Regis Princeville in Kauai, Hawaii from Executive Pastry Chef to Executive Sous Chef and then Executive Chef, where he led a talented staff of over 60 culinary professionals. He was overseeing all aspects of the Culinary Department of this 252-room luxury hotel with six different venues to include a Luxury Grill Restaurant inspired by Jean –Georges Vongerichten.

Prior to the St. Regis Princeville, he held the positions of Pastry Chef and then Executive Sous Chef at The St. Regis Bora Bora and Spa in French Polynesia.

His rich and varied experience includes positions at several renowned Michelin Stars restaurants in France to include:

  • L'Auberge des Glazicks, 2** Michelin Stars
  • Lei Mouscardins, 2** Michelin Stars
  • La Ville Blanche, 1* Michelin Star
  • L'Atelier de Jean-Luc Rabanel, 2** Michelin Stars
  • Les Barmes de L'ours, 1* Michelin Star

His philosophy is deeply connected to his approach to cooking. "Life is like a book, if you do not travel, you read only one page."

Franck loves travelling and has a passion for photography, He enjoys riding his motorcycle on his days off and is also a cinema enthusiast. We met at The Grill at St.Regis, San Francisco for our Foodie Chap chat. Chef very kindly showcased three different amazing dishes all on the menu now at The Grill:

  • Sea Scallops Corn Spatzle, Tarragon, Fennel, Clam Jus
  • Kobe Style Ribeye Parsnip, Leeks, "Ble noir" , Morels Mushrooms...


And the dish that bowled me over:
Cauliflower Soup With Smoked Bacon Foam, Curry Oil, Puff Pastry.

Enjoy my tasty talk with a well travelled chef who reveals his journey through every single flavorful dish.

 
Cheers, Liam!


 

Chef Franck Desplechins - Cauliflower Soup
Chef Franck Desplechin's Cauliflower Soup (credit: Foodie Chap/Liam Mayclem)

Chef Franck Desplechin's Cauliflower Soup
Smoked Bacon Foam, Curry Oil, Puff Pastry
 
Cauliflower Soup:

  • 340g Onion, sliced very thin
  • 70g Butter
  • 1150g roughly chopped cauliflower
  • 1250g Water
  • 1000g vegetable stock
  • 400g heavy cream
  • 25g Salt

Directions:
In a pot, heat butter until foamy and add onion, 10 g salt. Cook on medium heat until onions are totally tender. Add remaining ingredients, except for the salt and heavy cream, and bring to a simmer. Cook over low heat, covered until cauliflower are completely tender. Add heavy cream. Puree in blender until completely smooth, pass through a chinois making sure nothing is left behind; then season gradually with the salt.
 
Bacon Cream:

  • 1000gr heavy cream
  • 500gr smoked bacon, sliced
  • Black pepper (To taste)

Directions:
Bring cream to a boil and then infuse bacon for 1hr. strain it and reserve cream. For service, load into a thermal siphon 60% of the way and charge with 2 charges.
 
Curry Oil:

  • 1cup vegetable oil
  • 4tsp curry powder

 
To Serve:

  • 6 oz. Cauliflower Soup, table side
  • Smoked Bacon Foam
  • Bacon Bits
  • Curry Oil Drizzle
  • Puff Pastry Stick

 
For more information, visit:


 

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