Private Chef Services in Houston, TX

About Chef Philippe

Philippe Schmit is an executive chef who won the award and recognition “Master Chef of France,” the most sought-after award given to chefs dedicated to French cuisine.

Philippe lives and cooks in Houston, Texas where he created the acclaimed Philippe Restaurant + Lounge (which was recognized by Texas Monthly as one of Texas’ “Best New Restaurants”) and Bistro Moderne at Hotel Derek (where he was hailed as one of the city’s most innovative and talented chefs following his arrival in 2004). He worked as Executive Chef on the launching of Toulouse at The River Oaks District, and nowadays shares his experience and know-how as a consultant with some of the finest restaurants in the USA.

Born and raised in Roanne, France, Philippe first apprenticed at age 14 at a local restaurant in the picturesque French town northwest of Lyon and then trained at three of Paris’s most respected Michelin 2-Star restaurants: Le Carre des FeuillantsPavillon Elysee Lenotre and Restaurant Jacques Cagna.

In 1990 He set sail for New York and ignited his stateside career with lightning speed, becoming Sous Chef at the internationally respected Le Bernardin and later as Chef de Cuisine at Park Bistro.

In 1994 he became Executive Chef at the ever-popular New York brasserie La Goulue and then Executive Chef at Orsay, which took the New York restaurant scene by storm in 2000 and is consistently rated as one of the best and most popular restaurants in New York City.  Chef Philippe Schmit served as Executive Chef and Partner at Bistro Moderne in Houston, where he was hailed as one of the city’s most innovative and talented chefs since his arrival in 2004.

 

“I BELIEVE IN ITS POWER TO NOURISH, SUSTAIN, DELIGHT AND BRING PEOPLE TOGETHER; I ONLY USE THE FRESHEST INGREDIENTS” 

CHEF PHILIPPE SCHMIT

Services

  • Fine in home dining for special events for couples and groups.
  • Weekly meals that fit your dietary and nutritional needs.
  • Lunch and Dining options for those with special diets.
  • Food and beverage pairing events.
  • Cooking Lessons.
  • Vacation home cooking.

 

CALL (917)-836-7005

Chef.philippe.schmit@gmail.com

 

Some of my creations

Need Menu Ideas?  Let’s craft something special together!

 

MENU 001

3 COURSES MENU BY CHEF PHILIPPE

Appetizer 
Ricotta cheese tart with puff pastry, fresh fig chutney, yellow beets, arugula-baby kale salad, pistachio oil, crushed pistachio, balsamic reduction.
Main Course 
Dry cured Prime filet mignon seared, topped with black trumpet and hedgehogs mushroom, spinach “petal “, spaghetti squash {with scallions, dice tomato and soy sauce}, crispy orange cauliflower, red wine sauce.
Desert 
Creme brulee with vanilla and star anis; roasted peaches; rose water chantilly and Madeleines.

MENU 002

3 COURSES MENU BY CHEF PHILIPPE 

Appetizer

TUNA TARTARE CARIBBEAN STYLE 
in a coconut shell with avocado, tomato, passion fruit, cilantro, coconut milk, mint, espelette, lime juice, Voo, banana plantain chips { deco; vanilla beans, lemongrass, mint tops and coconut shaving }

Main Course

GRILLED FILET OF DOVER SOLE
 rissoto of quinoa with pesto, mascarpone, asparagus, broccoli rabe, sun dried tomato coulis with espelette spice and lime zest

Desert 

PEACH MELBA
Sundae style; hazelnut ice cream , Fig balsamic and red currant sauce, Vanilla chantilly, toasted almonds

MENU 003

4 COURSES MENU BY CHEF PHILIPPE

 

AVOCADO CRAB BOMB

Crab salad with espelette spice and fresh herbs with tomato compo and a deconstructed guacamole,
cilantro –jalapeno-lime vinaigrette.

GRILLED ALASKAN HALIBUT

Topped with fresh burgundy summer truffle, barigoule of artichokes finish with a parsley pesto, And mini poached salmon quenelles.

FILET MIGNON AND OXTAIL

Beef tenderloin cooked sous vide then seared, beef Oxtail and wrapped in homemade brioche, gratin of parmesan gnocchi with Foie gras, baby squash stuffed with ratatouille, whiskey peppercorn sauce.

CHOCOLATE MOUSSE CAKE

Devil fruit cake topped with Gianduja hazelnut chocolate mousse cake, passion fruit custard
Coconut coulis and fresh raspberry.

MENU 004

TRUFFLE MENU – 4 COURSES BY CHEF PHILIPPE

PASS HORS D’OEUVRES / AMUSE BOUCHES: 

Creamy scramble eggs with truffles.     
Chestnut mushroom soup shot with truffles.   
Burrata ravioli with truffles.      
Baked mini brioche filed with truffles and veal “meatloaf “. 

1st course:

Risotto with wild mushroom, mascarpone, parsley, truffle oil, Parmesan tuile and emulsion, fresh truffles shaving. 

2nd course:

Seared Sea scallops.  fondue of leeks with truffles, crispy potato Maxim, truffle beurre blanc. 

3rd course:

Breast of duck, first cooked sous vide then seared, port truffle sauce, celery root flan and grilled asparagus, crispy ravioli of duck leg confit and truffles.

4th course:

crêpes filled with chocolate ganache , crêpes suzette sauce , pistachio ice cream, chocolate truffles. 

MENU 005

FRENCH MENU – 4 COURSES BY CHEF PHILIPPE

1st course:

Wild mushroom and mesclun salad on a tart, filled with a goat cheese Chantilly, porcini oil. 

2nd course:

Seared  Scallops with brioche parley crust on tricolor quinoa and mustard green, asparagus tempura, tomato vinaigrette.

3rd course:

Filet mignon seared, previously dry cured with a beef truffle sauce, fresh herbs and ricotta gnocchi , cauliflower and mild garlic flan and chips chips.

4th course:

Valrhona dark Chocolate Souffle, griotte cherries salad, white chocolate sauce with amaretto, home made pistachio ice cream.

MENU 006

TEX MEX  MENU – 5 COURSES BY CHEF PHILIPPE

1st course:

Ceviche with shrimp and grouper, pickled red onions, cilantro, Jalapenos, tomato, corn chips. 

2nd course:

Duck confit Tamale with sun dried tomatoes, the french cowboy mole sauce, micro greens. 

3rd course:

Pork Ravioli, chorizo emulsion, black bean puree, tomato chips and port balsamic reduction.

4th course:

Ribeye bone in, previuosly dry cured – polenta grits with almond milk, grilled cactusPhilippe’s barbecue sauce. 

5th course:

Tres leches topped with a light meringue, coconut milk, caramelized pine apple.

Contact Chef Philippe

 

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