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Highlighting her classical French menu with indigenous Northwestern ingredients at Seattle's Fullers restaurant, Monique Barbeau encouraged her following to embrace local products, while at the same time expanding regional culinary horizons. After graduating from the esteemed Culinary Institute of America, Monique secured positions in New York's finest four-star establishments, hopping from the Quilted Giraffe to Le Bernardin to Chanterelle, where she learned the disciplined art of French cuisine. Monique returned to her Northwestern roots at the young age of 26 and took over the kitchen at Fullers with the creativity and style of a seasoned professional, and earned undisputed praise from the moment she hit the scene. Monique Barbeau presents her specialties on two segments of the show IN JULIA'S KITCHEN WITH MASTER CHEFS, first preparing her Eggplant Falafel With Tahini Dressing, and then Tequila-Cured Gravlax With Savory Dill Pancakes.
 Tequila-Cured Gravlax with Savory Dill Pancakes - Part 1
Tequila-Cured Gravlax with Savory Dill Pancakes - Part 2
Deep Fried Capers
Eggplant Falafel With Tahini Dressing
Tahini Dressing
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