"My love of cooking
comes from my childhood
and my mother's table"
"Tricot, the small village in the Picard
region of France, where I was born and
raised, is located only fifty miles north of
Paris.  It is a great agricultural center for
this area.  Each family has a garden to
supply their own kitchen with fresh
produce and herbs.  Only the very freshest
of foods were served at my mother's table.  
We enjoyed what was in season.  There
were no frozen foods or pre-packaged
foods in our house!

The principles of my food preparation
style were firmly established here and
would come to serve me well in my
chosen profession"
Chef Andre Delacroix
Andre's formal training into the ranks
of chef du cuisine began at the very
young age of fourteen.  Apprenticeship
took him through several regional
restaurants. It was then on to the
Georges V in Paris, before beginning a
six-year tour as chef with the French
Club Mediterranee.  As that tour came to
a close, Andre found himself in Texas
to begin a ten-year stint with the Four
Seasons Hotel  (serving all that time in  
downtown Houston at the
critically-acclaimed restaurant Deville)

Chef Delacroix now has a true
showcase for his very personal style of
food preparation and service, and a
vision to go with it!

"I deliver the best elements of French
cooking in simple Texas style!"

Andre' has adapted traditional recipes
from his native France, substituting
heavier sauces with lighter, more
pure-flavored ones (with a taste of
Texas thrown-in, just for good measure)
He uses no cream, hardly any butter,
very little sugar, and absolutely
NO preservatives.
The results are fresh and delicious!