Liam Mayclem & Chef Patrick Colson (credit: Foodie Chap/Liam Mayclem)
Patrick was born in Los Angeles and grew up in Whofford Heights, California for the first 16 years of his life. His first job was raising chickens, rabbits and even a few goats, as well as tending to the family garden. His parents had a mini farm selling eggs and rabbits.
This is how Patrick and his brother bought their first Nintendo. He became a pro raft guide at age 13…that only lasted 2 years. Once he hit high school football took over his spare time, the strict, demanding schedule helped prep Patrick for the demands of the kitchen later.
After high school he was a bar back/pantry worker for Buck Owens at his Crystal Palace for 2 years 98-99. Then he moved on to KC’s Steakhouse where he honed his craft and learned to cook for the next 6 years. He moved to San Francisco in October of 2005 to attend the California Culinary Academy where he graduated in April 2007.
He was working at Cafe de la Presse the whole time. Once he graduated he became a sous chef.Then in 2012 acclaimed French chef Laurent Manrique tapped him to become the Chef of Aquitaine. It’s here that Chef Patrick serves up rustic, south-west France cuisine. “It’s the hearty fare Grandma would make – if she were French,” Patrick told me with a wink. The wine goes hand in hand with the cuisine here with the best of the region offered by the bottle or the glass.
AQUITAINE is a great spot for lunch or dinner or even just an after work pop. It’s a cozy and inviting spot with affordable fare and wines that joyfully compliment – one of my faves in Downtown San Francisco.
Enjoy my tasty talk with Chef Patrick and the delish Tart Flambé recipe. It’s a winner.
KCBS Foodie Chap Podcast:
1 Tart flambé
2 oz fromage blanc
2-3 oz creme fraiche
1 1/2 oz parmesan cheese, grated
1 pinch 5 spice
3 oz diced bacon
4 oz onion finely sliced
1 tablespoon minced chives
1 piece lavash cut into a 20-20 cm square
Brush the lavash on both sides with oil, and bake until slightly brown(about 5 minutes at 400˚).
Bn a bowl combine the fromage blanc, crème fraîche, 5 spice, and parmesan, season with salt and pepper.
Cure the onions with a little salt for 6-8 minutes, when they soften a bit they are ready. Place them in the same 400′ oven for 4 minutes. You don’t want color just cook them until they are very soft, like pasta almost.
Once the lavash is cooled. Spread enough of the cheese mixture over the top. Next later the onions, then the bacon spread out evenly.
Place the tart in the oven, and cook for 5-7 minutes at 400˚ or until browned.
When the tart is ready top with the chives, and cut into quarters.
For more on Aquitaine, visit aquitainesf.com