Holiday cooking with Chef Pat

Café Milano’s executive chef Patrick Besson has been a professional culinary artist since 2000 when he received his degree from Nicholls State University’s John Folse Culinary Institute. But to no surprise, the culinary genius has been steaming up the kitchen for more than 15 years making holiday dreams come true in the Tri-Parish area.

Chef Pat’s holiday delights bring back memories of his childhood. A perfect holiday meal includes his great-grandmother’s candied butternut squash, his neighbor’s pecan pie and his father’s roasted duck.

“My great-grandmother liked the butternut squash because of its pretty orange color,” he said. “I remember the caramelized smell it gave her kitchen on Christmas Eve. It was like smelling cotton candy. It was a fabulous side dish that went with any Christmas buffet.”

Chef Pat’s most memorable Christmas tradition was hunting for wood ducks with his dad in Louisiana’s swamps. “Dad cooked duck Cajun-style, smothered with onions,” Besson said. “I loved the flavor of duck growing up.”

Teaming traditionally prepared roasted duck with a fruit of caramelized sweet potatoes is a perfect marriage with the duck and chutney, he said.

No meal is complete without a sweet treat. Chef Pat said Mrs. Mary Hill’s pecan pie was a “mouth-watering taste of Creole heaven,” if there is such a place. He said a group of Creole ladies would sit on her porch and crack fresh Louisiana pecans for the pie.

“I can still smell the nutty aroma of the pies cooking, and couldn’t wait to eat a warm piece of pie with ice cream,” he said. “It was a great combination.”

For added flavor, Chef Pat adds Frangelico to the warm pie. This addition can be attributed to his dear friend, Chef Tony Trosclair.

Great family meals are as much a part of the Christmas tradition as moments spent around the tree. This holiday, Chef Tony is sharing his favorite dishes with Gumbo readers. Enjoy!

Holiday cooking with Chef Pat