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"My love of cooking
comes from my childhood
and my mother's table"
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"
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 for good measure)
He uses no cream, hardly any butter, very little
sugar, and absolutely NO preservatives!
The results are fresh and delicious !
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!"
