"My love of cooking
comes from my childhood
and my mother's table"
|"Tricot, the small village in the Picard
region of France, where I was born and
raised, is located only fifty miles north of
Paris. It is a great agricultural center for
this area. Each family has a garden to
supply their own kitchen with fresh
produce and herbs. Only the very freshest
of foods were served at my mother's table.
We enjoyed what was in season. There
were no frozen foods or pre-packaged
foods in our house!
The principles of my food preparation
style were firmly established here and
would come to serve me well in my
|Chef Andre Delacroix
|Andre's formal training into the ranks
of chef du cuisine began at the very
young age of fourteen. Apprenticeship
took him through several regional
restaurants. It was then on to the
Georges V in Paris, before beginning a
six-year tour as chef with the French
Club Mediterranee. As that tour came to
a close, Andre found himself in Texas
to begin a ten-year stint with the Four
Seasons Hotel (serving all that time in
downtown Houston at the
critically-acclaimed restaurant Deville)
Chef Delacroix now has a true
showcase for his very personal style of
food preparation and service, and a
vision to go with it!
"I deliver the best elements of French
cooking in simple Texas style!"
Andre' has adapted traditional recipes
from his native France, substituting
heavier sauces with lighter, more
pure-flavored ones (with a taste of
Texas thrown-in, just for good measure)
He uses no cream, hardly any butter,
very little sugar, and absolutely
The results are fresh and delicious!
|The addition of The Olive Grove at West View is Andre's favorite hobby - with the first trees planted in 2001.
On Thanksgiving Day, 2009, family and friends enjoyed the first ripe olives from some of Andre's 160 olive trees -
planted on a hillside just outside of Burton.
The on-going success of the trees provided more fruit during the autumn of 2010.
The drought of 2011 meant no olives at all, followed by beautiful harvests in August 2012 & 2013. A severe hailstorm
in early Spring 2014 stripped all the blossoms from the trees; and late Spring 2015 saw a hard freeze, meaning no
olives at at all those years.
The 2016 crop is looking very promising as the trees are simply loaded with beautiful blossoms. See photos above . . . .
Please Note: the trees are not to be confused as a part of the restaurant itself but rather . . . they are a personal
pastime /interest for Andre.
THE OLIVE GROVE
AT WEST VIEW