About Chef le Grande

As the last chef to be apprenticed in the private kitchens at Blenheim Palace for the 11th Duke of Marlborough, Jane learned to cook classical British and French cuisine to the highest standard, using the best ingredients from Blenheim’s estate farm, gardens and game shoots, where members of the royal family were frequent visitors. Her chef and mentor at Blenheim (Michael Adams) taught her a deep and abiding respect for food, its preparation and its presentation.

Jane then went on to work as a pâtissier chef and then as part of a large brigade, where she worked on almost every station of professional kitchens. 

Later on, as the first ever woman in the Merchant Navy to serve in the North Sea, Jane learned the value of cooking on a working ship, for 25 hungry and discerning sailors.  After this, she joined the company’s sister ship and went across the Pacific, which introduced her to the fascinating world of international cuisine. 

After leaving the navy, Jane travelled independently, cooking her way around the world, from America to Europe, then Asia and Australia. She spent a good few years living in Brooklyn and working as a chef in Manhattan, which is where she gleaned a knowledge of flavours first-hand, which she likes to incorporate into her 

Chef le Grande business.  

As a Private chateau chef and teacher of French cuisine, I have enjoyed a  wonderful few years cooking for my lovely guests since my arrival in France. Memorable clients such as 18 eccentric and colourful wedding guests from San Francisco, the delightful family of 5 from South Carolina, the great family of 20 from California, the Tour de France news team and many other clients, all of whom were exacting in their expectations, and generous with their praise.

 

I am still available for private functions.