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The 91 MCF USA-Canadian Chapter Chefs of the 365 worldwide MCF (active savory only) French Chefs in 2025-2026) 🗺️ www.maitrescuisiniersdefrance.com

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Sauce au poivre is one of the most versatile classic French sauces. Traditionally served with steak, this creamy, peppery sauce can enhance a wide variety of meats, poultry, and even certain vegetables. Its richness, balanced by the warmth of crushed peppercorns and the depth of a good stock or demi-glace, makes it an excellent foundation for many recipes.
Beef: Filet mignon, entrecôte, ribeye, beef tenderloin, beef medallions, and beef tartare accompaniments.
Veal: Veal chops, medallions, escalopes, and sautéed sweetbreads.
Poultry: Chicken supreme, roasted guinea hen, turkey breast, and pan-seared duck breast.
Pork: Pork tenderloin, pork chops, and roasted pork loin.
Lamb: Grilled lamb chops and roasted lamb loin, particularly with a rosemary-infused variation.
Fish and seafood: Pan-seared salmon, monkfish, or scallops, using a lighter sauce with less pepper and a delicate fish stock.
Vegetables: Roasted celeriac, grilled portobello mushrooms, cauliflower steak, or pommes Anna.
@mcfusa @maitrescuisiniersdefrance @laurent_kalkotour

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Maitre Cuisiner Lunch at @lebernardinprive. Beautiful meal start to finish.

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Master Chefs of France are on cruise ships too. Chef Alexis Quaretti and Chef Eric Barale are on board of Oceania Cruise.
@maitrescuisiniersdefrance @mcfusa @alexis.quaretti @chefericbarale @oceaniacruises

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1,2,3 and 4 addition to the fall menu.
Leeks, Caviar, Duck, Rouget, Lentils du Puys and Arctic Chard. Poached Leeks Mousseline Sauce and Caviar

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📸 #FlashbackFriday: More pictures of our @the.wagyu.sommelier team at the 2026 MCF-USA Annual Congress featuring Chef Michael Kang (@mikeys_first_steps), Strategic Advisor Marcel Abisamra (@marcel_ab) and our Director of Operations, Nick Hellberg.

✨🇫🇷 Huge thanks to @mcfusa for the honor to be one of the official sponsors to this event celebrating French cuisine and gastronomy!

#WagyuSommelier #MCFUSA #NewYorkCity #WagyuBeef

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Landes Yellow chicken supreme with abricot filling 🐓🍗🍑🍑/ tourtiere landaise aux pommes 🍎🍎🍎

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Une journée inspirante à Toronto ! 🇨🇦
Aujourd’hui, j’ai le plaisir d’être à Toronto avec toute mon équipe pour participer à l’événement exclusif organisé par Visa Infinite 💳✨
Le point fort de cette journée ? Un moment privilégié au restaurant The French Kitchen, reçu par mon talentueux ami, le chef Didier Leroy 👌🏻. Un immense merci pour ce bel échange passionnant 🫶
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@visaca @visa @thefrenchkitchento @domainemamo @masterchefdidier
@mcfusa

#VisaInfinite #mcfusa #TorontoEats #FrenchKitchen #TorontoGastronomy

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Grilled Japanese Hamachi, Young Beets, White Barley Ragoût, Raspberry Chutney, Champagne Rosé Emulsion”. @lerouxeddy @restaurantdaniel @marco.julien.39 @clemlj @danielboulud 📸 @billmilnephotography.

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From Provence to Houston, Chef David Denis’s culinary journey has been shaped by French tradition, years spent in kitchens across Europe, and the many mentors who helped shape his path.

Today, as chef-owner of Bistro Mistral and a Maître Cuisinier de France, he continues to share that experience through his cooking and his commitment to the profession.

A career built over decades, with French savoir-faire at its core.

#GarnierThiebautUSA #iLoveMyChef #ChefDavidDenis #Chef #Hospitality

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Few dishes represent the elegance of French cuisine as beautifully as Duck à l’Orange. Behind its apparent simplicity lies a perfect balance of richness, acidity, sweetness, and technique.

The combination of duck and citrus has a long history, with its roots often traced to Renaissance Europe, when oranges became increasingly available through trade. French chefs eventually transformed this pairing into a refined classic.
Master Chef of France @fredjoulin is showing his version of the subliminal dish. #duck #orange @maitrescuisiniersdefrance @mcfusa

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Teaching the fundamentals is all about watching a student connect technique with flavor. Today at @iceculinary, we broke down whole lobsters to build this fresh, perfectly balanced lobster roll. Uniform cuts, lightly dressed that doesn’t mask the fresh seafood, and paired up with golden, crispy fries. Cooking is all in the details. 🥖🍟
#InstituteOfCulinaryEducation #CulinaryArts #LobsterRolls #ChefInstructor #FutureChefs FoodEducation

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Wagyu meets French culinary tradition 🤝🔥

✨Last month, @the.wagyu.sommelier was honored to be one of the official sponsors of the prestigious Maîtres Cuisiniers de France @mcfusa Annual Congress in NYC! 📍

Nick Hellberg (Director of Operations) and @marcel_ab Absmara (Strategic Advisor) held down the fort, connecting with legendary chefs, and celebrating world-class artistry throughout the event.

👨‍🍳Huge thank you to the Maîtres Cuisiniers de France for having us as sponsors this year! Bon appétit 🇫🇷✨

#WagyuSommelier #MasterChefsofFrance #MCFUSA #CulinaryArts #EventRecap

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