Featured Chefs

Fresh, flavorful ingredients are the hallmark of today’s creative chefs. Here they share innovative recipes using fresh, organic Jacobs Farm herbs. Let them inspire you to reach culinary heights of your own!

Executive Pastry Chef Paul Lemieux

Executive Pastry Chef Paul Lemieux is the creative force behind the delectable desserts served at Auberge du Soleil, a renowned Napa Valley inn dubbed among “The Best of the Best” by Condé Nast Traveler, and called “one of the world’s best hotels” by Travel + Leisure.  

Chef Lemieux was kind enough to talk to Jacobs Farm about his work, and share his outrageously delicious recipes for Crisp Filo Wrapped Chocolate Dumplings, Tarragon Ice Cream, Arbequina Olive Oil.

Tell us a little bit about what you do.
I am responsible for the cheese and dessert program at Auberge du Soleil. Providing the last course of the evening, a pastry chef has the opportunity to leave a lasting impression and affect the way the diner views the success of the evening as a whole.  At its best a dessert course has the opportunity to elevate the meal. I am constantly working to find new and interesting ways to present simple and seasonal ingredients to achieve this goal.  We try to give the guest something unique, and thoughtful to end their dining experience.

What is the signature dish you’re sharing with us?
Crisp Filo Wrapped Chocolate Dumplings with Tarragon Ice Cream and Arbequina Olive Oil.

What about this dish makes it stand out, in your opinion?
The tarragon ice cream is central to the dish; it appealingly plays off the chocolate.  

What made you choose the herb(s) you used?
Tarragon may be an underused herb in pastry, but it can really work. In this dessert, the anise undertones really complement the chocolate.

What is a fresh herb you wished more home cooks knew about and felt comfortable incorporating into dishes?
Home cooks are usually partial to thyme and basil but don’t use tarragon as often as they could. For example, on a summer tomato salad, basil might be the obvious herb of choice – but tarragon can be quite nice in its place. It’s wonderful with seafood, corn, and peaches, too.

What’s one thing always in your freezer at home?
A good loaf of bread and homemade chicken stock.    

What was your favorite food as a kid?
Probably my mom’s chicken noodle soup.

More About Executive Pastry Chef Paul Lemieux

As a six-year veteran of the Auberge culinary team, Chef Lemieux’s passion and creativity in the art of pastry making comes from nearly 17 years of experience honed at renowned restaurants throughout the United States. Chef Lemieux graduated Magna cum Laude from Johnson & Wales University College of Culinary Arts, and worked with Chef Traci DesJardins of Rubicon and Jardinere. His talent and creativity have garnered critical acclaim by Gourmet Magazine, which in 1997, referred to him as “San Francisco’s up-and-coming pastry star.”

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