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Gilles Lefebvre
Works at Prestige Catering
Attended Institut du Tourisme Hôtellerie du Québec
Lives in Cornwall, Ontario Canada
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Gilles Lefebvre

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Green Omelette

3 eggs
salt and pepper
1 tbsp parmesan
1/3 cup green peas
1 tbsp truffle oil (or an olive oil)
1 tsp lemon zest
goat cheese
2 tbsp butter
1 tbsp mint, shredded

Start with a peas. Place it in a small pot with a salted boiling water and boil for about 1-2 minutes. Drain it and place in a bowl with an oil, salt, pepper and a lemon zest.

In another bowl whisk eggs with salt, pepper and parmesan. On a medium size frying pan heat a butter and pour the egg mix. Fry over a medium heat until the egg is not runny. You can make few small holes in the omelette to speed the process. Place an omelette on a plate, spread peas, goat cheese and mint on it and roll it or fold it in half. This recipe was adopted from Saveur.

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Sweet Potato Gnocchi With Broccoli Rabe and Garlic Sage Butter Sauce

1 1-lb sweet potato
1 cup whole milk ricotta cheese
¼ cup Parmesan cheese
1½ teaspoons salt
1¼ cup flour (more for dusting)
Sauce and Other Ingredients:
5 cups finely chopped broccoli rabe (stems, leaves, and florets)
8 tablespoons butter
¼ cup heavy cream
2 cloves garlic
5-6 sage leaves
1 teaspoon sea salt
¼ cup Parmesan cheese


1- For the gnocchi: Stick the sweet potato a few times with a fork, wrap in a damp paper towel, and microwave until soft, about 7 minutes. (You can also bake the sweet potato in the oven, which will take closer to an hour.)

2- Scoop the flesh of the sweet potato into a mixing bowl. Discard the skin.
Mix the ricotta, parmesan, and salt until well combined and almost completely smooth. Add the flour ½ cup at a time, kneading very gently after each addition (don’t over knead it - you don’t want it to get tough).

3- Eventually, as the dough becomes easier to handle, transfer it to a clean floured work surface and form it into a loaf, about 9x5 inches. Cut a slice off of the loaf on the short side (think of it as if it were a loaf of banana bread and you were going to cut a slice to eat). Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a bowl: this is your gnocchi.

4- Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rise to the top of the water. Drain and toss gently with a little olive oil to prevent sticking. At this point you can make the rest of the recipe with the gnocchi, refrigerate the gnocchi to finish them later, or freeze them.

5- For the Broccoli Rabe: Bring a large pot of water to boil and prepare a bowl with ice water. Add the broccoli rabe to the boiling water and cook for 1 minute. Drain and transfer to the ice water to cool and stop the broccoli rabe from cooking further. Drain again and set aside.

6-Putting it all together: Heat the butter in a large skillet over medium high heat until lightly bubbling and foaming. Add the gnocchi and pan-fry until golden brown on the outside (you may have to do this in batches). Once the gnocchi is done, add the broccoli rabe, garlic, sage, and salt and pan-fry for another few minutes (again, working in batches). Remove from heat and let cool slightly so the butter thickens just a little. Add the cream to the pan along with the Parmesan cheese - toss gently a few times to combine (the sauce should coat the gnocchi and broccoli rabe very lightly) and serve immediately with salt, pepper, and a squeeze of lemon juice if you want.
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Garlicky Baked Shrimp


1 ½ pounds raw shrimp, peeled and de-veined
6 cloves garlic, peeled and minced
3 tablespoons white wine
Kosher salt and freshly-ground black pepper
¼ cup (4 tablespoons) melted butter
½ cup Panko bread crumbs
1-2 tablespoons freshly-squeezed lemon juice
2 tablespoons fresh Italian-leaf parsley, chopped


Preheat oven to 425°F.

In a medium mixing bowl, add the shrimp, garlic, and white wine and toss to combine. Transfer the shrimp mixture to a 9 x 13-inch baking dish, and spread the shrimp out in an even layer. Season with with salt and pepper.

Rinse out the mixing bowl, then add the melted butter and Panko, and use a fork to stir everything together until it's evenly combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.

Transfer dish to oven and bake for about 7 minutes, or until the shrimp are just turning pink. Switch the oven over to the "high" broiler setting. Then broil the shrimp for 2-3 more minutes or until they are totally pink and cooked through, and the Panko starts to toast and turn slightly golden.

Remove and drizzle the lemon juice evenly over the shrimp, and sprinkle on the parsley. Serve immediately.
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Gilles Lefebvre

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Cauliflower Cheese

1 medium head (about 2 to 2 1/4 pounds) cauliflower
4 tablespoons (55 grams or 2 ounces) unsalted butter
4 tablespoons (30 grams or 1 ounce) all-purpose flour
2 teaspoons mustard powder
Salt, to taste
Freshly ground black pepper or ground cayenne
2 cups (475 ml) milk, whole is best but low-fat will probably work just fine
1 1/4 cups plus 2 tablespoons (about 155 grams or 5 1/2 ounces total) grated cheddar, the strongest you can get, preferably English or Irish
Chopped chives or flat-leaf parsley, for garnish (optional)

Heat oven to 400 degrees.

Trim cauliflower and remove tough core. Cut into 1 to 2-inch florets. Steam (for about 10 minutes) or par-boil (6 to 7 minutes) florets until firm but tender. Drain, if needed, and spread florets on a towel so that it can wick out as much moisture as possible

Meanwhile, in a medium saucepan, melt butter over medium-high heat. Add flour and whisk to combine; cook for 1 minute to ensure you get rid of the floury taste. Add mustard powder and a pinch of cayenne or few grinds of black pepper, and stir to combine. Drizzle in milk in a thin, steady stream, whisking the whole time so that no lumps form. Season with salt and bring mixture to a simmer, stirring with a spoon; mixture should thicken. Stir in 1 1/4 cups cheddar, a handful at a time, letting each handful melt before adding the next. Taste sauce and adjust seasonings if needed.

Spread cauliflower florets in a 2-quart baking ovenproof baking dish. Spoon sauce over florets and sprinkle with remaining 2 tablespoons cheese.

Bake until until bronzed and bubbly, about 30 to 35 minutes.

Sprinkle with herbs, if desired. Eat with abandon.
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Brie, Apple, and Honey Crostini

1 baguette, cut into 1/2 inch slices
1 jar Private Selection apple butter
6 ounces brie
2 large apples
Squeeze of fresh lemon juice
1/2 cup candied pecans, chopped
Honey, for drizzling over crostini


1- Preheat the oven to 375 degrees F. P

2- Spread apple butter on one side of the baguette slices, about 1-2 teaspoons per slice. Place the baguette slices on a large baking sheet.

3- Slice brie into thin slices and place on top of each crostini. Place baking sheet in the oven and bake for 5-7 minutes or until brie is melted.

4- While the crostini is in the oven, cut the apples into thin slices, removing the core. Squeeze lemon juice over the apple slices to keep them from browning.

5- Remove the crostini from the oven and top with apple slices. Sprinkle candied pecans evenly over the crostini and drizzle with honey. Serve immediately.
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Gilles Lefebvre

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Roasted Asian Glazed Chicken Thighs


6 chicken thighs (bone in and skin on)
⅓ cup rice wine vinegar
¼ cup soy sauce
3 tablespoons honey
2 tablespoons brown sugar (or coconut sugar)
2 tablespoons pure sesame oil
4 cloves garlic, crushed
1 teaspoon crushed ginger (fresh)
2 bunches of baby bok choy (quartered horizontally)
sliced green onions/shallots


1- Preheat oven to 220°C | 425°F

2- Wash chicken thighs and pat dry with a paper towel.

3- Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic and ginger together in a small saucepan over medium heat. Bring to a rolling boil; reduce heat to low and allow to simmer for about 5 minutes while stirring occasionally until sauce thickens. Take off heat and allow to cool slightly. Place chicken thighs into an oven proof pan/skillet or baking dish. Pour ⅔ of the sauce mixture over the chicken, rotating each thigh until evenly covered. Rotate the chicken to be skin side down, and bake for 30 minutes. Turn thighs and continue to bake until beginning to brown on the skin (about another 15 minutes). At this point, start steaming your bok choy (or any other vegetable), to your desired texture (crunchy, soft, etc).

4-Change oven settings to grill/broil on medium heat and grill until the skin changes to deep golden in colour (about 5 minutes).

5- Allow chicken to rest for 10 minutes. Serve with the steamed bok choy, shallots/green onion slices and remaining sauce.
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Gilles Lefebvre

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Fudgy Nutella Cake
Beat 1½ cups Nutella with 4 large eggs in a large bowl until well combined and slightly increased in volume, about 2 minutes. Fold in the ½ cup all-purpose flour until combined. Scrape into a greased and parchment-lined 8-inch pan and bake at 350º F until the center is just set, 35 to 40 minutes. Let cool in the pan for 10 minutes, then cool on a wire rack until room temperature. Frost with ½ cup Nutella, and serve.
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Gilles Lefebvre

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Curried Cauliflower Rice Kale Soup


5-6 cups of cauliflower florets (about 3-4 cups when "riced')
3 tbsp curry powder or curry seasoning
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp sea salt
2-3 tbsp olive oil for roasting
3/4 cup red onion chopped
1 tsp minced garlic
2 tsp olive oil or avocado oil
8 kale leaves with stems removed and chopped
2 cups (5oz) chopped carrots
4 cups broth (vegetable or chicken if not vegan)
1 cup almond milk or coconut milk (the drinking kind works best and is smoother).
1/2 tsp red pepper or chili flakes (use less if you don't want as spicy)
1/2 tsp black pepper
salt to taste after cooked.


1- preheat oven to 400F.

2- In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.

3- Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but not overcooked. slightly under cooked.

4- Remove and set aside.

5- While the cauliflower is cooling, prep the rest of your veggies but chopping them up on cutting board.

6- Next place cauliflower florets in a Food Processor or blender and pulse a few times until the cauliflower is "riced." See picture in post.

7- Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.

8- Place onion, 2 tsp oil, and minced garlic in large stock pot. Sautee for 5 minutes until fragant.

9- Next add in your broth, milk, veggies, cauliflower "rice," and the red chili pepper and black pepper.

10- Bring to a quick boil (make sure milk does get too hot), then simmer for another 20 minutes or so until veggies are all cooked. .

11- Add dash of sea salt if desired once ready to serve.

12- Garnish with herbs and nut/seed crackers crumbles..
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Spelt and Almond Pancake Mess with Maple and Vanilla Caramelized Apples

2/3 cup fine spelt flour
1/2 cup wholemeal spelt flour
1/2 cup almond flour
pinch of sea salt
1/2 tsp powdered vanilla

2,5 cups cows milk (or any milk of your choice)
3 large eggs
3 tbsp unscented coconut oil or butter, melted

caramelized apples, pomegranate kernels, Russian or Turkish yoghurt + chopped pistachios to serve

1) In a large mixing bowl mix all dry ingredients, add the milk and whisk vigorously until you have a smooth batter. Add the eggs and the coconut oil (or butter) and whisk until combined.
2) Cover the bowl with cling film and place in the fridge for at least 30 minutes. Give the batter a good whisk before frying the pancakes as the flour tends to sink to the bottom.
3) Heat a non-stick pan or an oiled pancake skillet and fry the pancakes on medium-high heat. Place the pancakes on a plate to cool slightly until ready to serve.
4) To serve, either make up individual portions or do a sharing platter. Randomly tear, fold and layer up the pancakes with the caramelized apples (recipe below), pomegranate kernels, yoghurt and chopped pistachios. Finish with a drizzle of maple syrup and chopped pistachios.

Maple & vanilla caramelized apples
2 firm tart apples, wedges
2 tbsp butter
1/2 tsp powdered vanilla
2 tbsp maple syrup
pinch of sea salt

1) In a large skillet, heat the butter until bubbling. Add the apple wedges to the skillet and cook over medium high heat for approximately 4-5 minutes or until tender and beginning to brown. Turn several times to brown evenly.
2) Add powdered vanilla and maple syrup and continue to cook until the syrup starts to caramelize. Add sea salt and serve immediately with the pancakes.

Other toppings suggestions:
• Banana, cinnamon, maple syrup and yoghurt
• Berries or berry compote with cardamom and chopped almonds
• Fruits & berries, nut butter and melted chocolate (for dessert)

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Brussels Sprouts, Apple, and Pomegranate Salad

1/2 large red onion, diced small
2 tablespoons red wine vinegar
2 teaspoons ground sumac
1/4 teaspoon kosher salt, plus more to season salad
2 cups shredded brussels sprouts
1/2 cup fresh pomegranate seeds (from about 1/2 a large one)
1/2 a large unpeeled apple, cored and diced (I used Granny Smith, the book recommends Pink Lady or Honeycrisp)
Juice of half a lemon, plus more to taste
1 1/2 to 2 tablespoons honey, plus more to taste
1/4 cup olive oil
3/4 cup toasted, cooled walnuts, lightly crushed or coarsely chopped
Ground chipotle chile pepper, urfa biber peppers, hot smoked paprika or another chile flake, to taste

Make the sumac-pickled onions: Combine red onion, wine vinegar, sumac and 1/4 teaspoon kosher salt in a small dish and set aside while you prepare the other ingredients, or ideally at least 15 minutes.

Combine all salad ingredients, including red onions and their pickling liquid, in a medium bowl and season to taste with salt and red pepper. Taste and adjust ingredients as desired — I’ve seen versions of the recipe with more honey, olive oil and lemon; I didn’t need them but you might find you do.

This salad can be prepped ahead, but I’d keep the dressing off of it until at most an hour before serving so it doesn’t discolor the sprouts.
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Sweet Potato and Black Bean Nachos with Green Chile Salsa


3-4 medium sweet potatoes, cut into wedges
1 small head cauliflower, cut into florets
2 tablespoons olive oil
2 tablespoons Old El Paso Taco Seasoning (I like to use their Hot & Spicy Taco Seasoning)
1 (14 ounce) can black beans, drained + rinsed
1 1/2 - 2 cups sharp cheddar cheese, shredded (or a mix of cheddar and pepper jack)
guacamole + plain greek yogurt, for serving
fresh cilantro, green onions + queso fresco, for serving

Green Chile Salsa

8 tomatillos
1 jalapeño
2 cloves garlic
1 (4 ounce) can Old El Paso Chopped Green Chilies
1/2 cup fresh cilantro
juice of 1 lime
1-2 teaspoons salt (depending on your taste)


Preheat the oven to 425 degrees F.

Place the sweet potatoes wedges and cauliflower florets in a large bowl and drizzle with olive oil. Add the taco seasoning and gently toss with your hands or two spatulas to evenly coat. Spread the wedges and florets out onto one or two baking sheets in an even layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, but crisp.

Remove from the oven and top with the black beans, leaving out 1/2 cup of black beans to add at the end. Add the cheese in an even layer. Return the pan or pans to the oven and bake for another 5-10 minutes or until the cheese is melted and bubbly.

Top with the remaining black beans, Green Chile Salsa (recipe below), guacamole, cilantro, green onions and greek yogurt. DIG IN!!

Green Chile Salsa

Preheat the broiler to high

Place the tomatillos, jalapeño and garlic on a sheet pan, leaving the skins on the tomatillos and garlic. Broil for about 5 minutes or until charred all over. Remove and allow to cool.

Once cool enough to handle, remove the skins from the tomatillos and garlic, then discard. Halve the jalapeño and remove the seeds or leave some in for more heat! Add the tomatillos, garlic, jalapeño, Old El Paso Chopped Green Chiles, cilantro, juice from one lime and 1 teaspoon salt to a blender. Blend until smooth and combined. Pour into a bowl and place in the fridge for one hour to let the flavors mend. Taste and add more salt if desired. SERVE!
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Executive Chef
French Cuisine
  • Prestige Catering
    Executive Chef, 1987 - present
  • Chez Jean Pierre
    Sous Chef, 1985 - 1986
    Worked under the supervision of the former chef for the American Ambassador.
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Cornwall, Ontario Canada
Contact Information
1215 Second Street W. Cornwall, Ontario K6J 1J2
  • Institut du Tourisme Hôtellerie du Québec
    1983 - 1985
    French Cuisine
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