Author Archives: Chez nous

As our attention turns to the Holiday Seasons, the Kitchen and Waitstaff begin to anticipate the battles ahead.  The ramping up of intensity can be felt from the moment Prep starts in the morning hours, to the scrubbing of the Kitchen finishes … [Read More]

Stacy and Mark have taken the Berkshire Pork Ribeye to another level this week.  Mark prepares a Garlic Potato Gnocchi that is sauteed with Brussels Sprouts, Pecan smoked Bacon,….., and finished with a Brown Butter and Maple Jus that is … [Read More]

The Autumn Season would not be complete without some sort of culinary homage to a cooks best friend, Beer! Stacy has put together her version of Beer Cheese Soup made with Mimolette, a wonderful Cows milk cheese from northern France … [Read More]

At Last! We have found a butcher who is able to bring us the Teres Major.  Chef Brach and Chef Stacy have talked about this cut for years, something Chef Brach remembers from his childhood in France.  This is a … [Read More]

MAPLE GLAZED BACON LARDONS! These little gems garnish the Pork Ribeye that is served over Cranberry Beans topped with Fried Onions. Mark Decker, our dedicated Sous Chef, creates these simply by making a syrup from Pure Organic Maple Syrup which … [Read More]

Finally some rain in Houston!  It had that great tropical feel that covered the days heat and gave everything a much needed rinse.  Stacy and I were instantly reminded of our time in the USVI on St. John and Stacy … [Read More]

By popular request I reprise this topic after a long break. Many of you, I know, have wine collections in your own cellars or, more often nowadays, stored with specialists in wine storage. Yet it can be time- and wine-consuming … [Read More]

Switzerland has four different languages, French, German. Italian and Romansh (An old Celt-Roman language still spoken by some of the older folks in a small specific area of the country) The Swiss are either Roman Catholics or reformed protestants (Calvinists). … [Read More]

Welcome to the world of Chez nous!  We are taking our show from little ‘ol Humble, Texas to the Blog-o-sphere!  Like our newsletter, Chef Brach and Chef Stacy will continue to give insight into our cuisine but now with photos … [Read More]