Chef Jean Paul was raised in the French countryside, and is an avid fan of the great outdoors. A standout at an early age, J.P. was noted for his intelligence, athleticism and innate ability to pick up skills quickly - especially in culinary arena. Equally at home in the kitchen, on the range or in the great outdoors, he is extremely fond of retrieving, gathering and preparing wild game. He considers waterfowl his specialty, and his clever and innovative recipes have led others to agree that his creations are truly magnifique.
Chef Jean Paul 's Recipes
Bouilli d'Antan au Canard et Jambon
A delicious bed of duck and vegetable morceaux nestled next to a serving of rich pulled pork, crowned with fresh carrots, and finished off with the delightfully resounding crunch of crispy Crunchy Os Pot Roast Punchers.
Canard Canine Bleu à la Banane
A robust helping of baked duck and vegetable croquettes flanked with savory chicken, ham and cheese in gravy, all highlighted with the sweet scent and unmistakable crunch of airy Crunchy Os Banana Kablammas.
La Tourtière de Jean Paul
Meat pie meets magnifique! Start with a mound of baked duck and vegetable morceaux flanked by hearty patties of rich meatloaf and finish this meaty masterpiece with the delicate crunch of smoky Crunchy Os Smokin’ CheesePlosions.
Les Plaisirs de la Mer
These “pleasures of the sea” combine all of Jean Paul’s favorites; baked duck and vegetable morsels, a rich seafood chowder stew, surrounded by “la touche finale parfaite” of smoky Crunchy Os Slammon’ Smoked Salmon.
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