CHEF MICHEL TERSIGUEL
Tersiguel's French Country Restaurant
8293 Main Street
Ellicott City, MD 21043
410-465-4004
About CHEF MICHEL TERSIGUEL
Chef Tersiguel is a 1984 graduate of the Culinary Institute of America, in Hyde Park, New York. He apprenticed at Prunelle Restaurant in New York City, under Pascal Dirrenger in 1983. From 1985 through 1990, Michel was Chef de Cuisine at Chez Fernand, his family's restaurant in Baltimore, Maryland but left to travel the world in quest of becoming one of America’s premier chefs. Top chefs in France, Italy, Napa Valley and Mill Valley, California have tutored Michel. In 1992 he was Chef Tournament at Chateau Beaulieu, under Jean Pierre Lozay in Loire Valley, France. In 1993, he went to California to work with Michael Chiarello at Tra Vigne Italian Restaurant in Napa Valley and then in Larkspur, California as Chef de Cuisine at the Left Bank Restaurant from 1994 through 1995. In 1996, Michel returned to the family restaurant, now named Tersiguel’s French Country Restaurant and relocated to Historic Ellicott City, Maryland, as Executive Chef. At twenty-two, Michel was awarded “Grand Master Chef” from the California Gourmet Society, the youngest in the United States and received a three star rating from the San Francisco Chronicle at Left Bank. Tersiguel’s has been named Top French Restaurant by Zagat and been the winner of numerous awards by Baltimore Magazine including Best Wine List. He has won the Baltimore/Washington Platinum Chef’s Competition three times. Michel started working with his father and mother at age eleven, washing dishes, bussing tables and working in the garden on their family farm. He learned traditional methods, handed down from father to son, chef to chef; including house-made prosciutto, sausages and smoked salmon. Some of the vegetables and fruits served at the restaurant are home grown on the Tersiguel farm. Michel goes to the market to find the finest ingredients, from skate and langoustine at the fish market, to wild mushrooms and exotic vegetables at the produce market. Michel's cuisine is from the garden to your plate.
A recipe from CHEF MICHEL TERSIGUEL…
BUFFALO FROG LEGS
First Batch of Ingredients:
12 frog legs
1 cup butter milk
4 tablespoon favorite hot sauce juice of 1 lemon
salt and pepper
Second batch of Ingredients:
2 cups semolina flour
2 cups wondra flour
1 cup Arborio rice ground salt to taste
cayenne pepper to taste
Third batch of Ingredients:
1 cup thin julienne of celery root
lemon juice to taste
1 tablespoon Dijon mustard
3 tablespoons mayonnaise
1 teaspoon chopped scallots
4 oz. blue cheese cut into 1 oz. pieces
2 oz. butter melted salt and pepper to taste favorite hot sauce
4 cups oil for frying
Toss first batch of ingredients together and marinate for 45 minutes. Toss second batch of dry ingredients together and set aside. Melt butter and add seasonings plus hot sauce. Put mayonnaise in separate bowl and mix Dijon mustard, celery root, seasonings and shallots. Heat oil in deep bottom pot or fryer to 375 degrees. Take frogs legs out of marinade and toss in dry ingredients. Toss frog legs for about 15 seconds in this mix then fry in oil. Be careful not to much in and it should take 45 seconds to 1 minute and 45 seconds depending on leg size. Drain frogs legs on paper towel. Toss frog legs in butter mixture. Place celery root salad on plate, with frog legs on top and blue cheese on top of that.