From Gregory Webb, Montgomery Magazine’s 2024 Best Chef and Laperaux – The Journeymanchef’s French Bistro Owner
Gregory Webb has had an incredibly fruitful career as a chef: he’s been mentored by a master chef, competed against Food Network Star Bobby Flay and opened his own restaurant based on years of observations made during his work at restaurants across the country. And most recently, he’s been named “Best Chef” in Montgomery Magazine’s 2024 Readers’ Choice awards.
While once known as a master of Tex-Mex cuisine, Webb has made a name for himself in Montgomery County with his restaurant Laperaux – The Journeymanchef’s French Bistro, which opened in 2022. The dishes served up at Laperaux are often simple in presentation, but utilize recipes that are over 200 years old and make use of high-quality ingredients with fresh flavors.
In addition to his “Best Chef” win, Webb was a finalist for the Restaurant Association of Maryland’s 2024 Chef of the Year award, and the only Montgomery County-based chef to make the finals.
Webb cites his mother as his inspiration for pursuing the culinary arts. She was not a professional chef, but he has fond memories of the family dinners she would make.
“I told my mom that I wanted to be a chef when I was 10 years old, but an hour before that, I probably would have said that I wanted to be an astronaut and a baseball player,” he quips.
Webb describes himself as “getting bored pretty easily,” so the menu at Laperaux changes often depending on which ingredients are in season and what he can find at local markets. As he gears up for the holiday season, hearty dishes are in high demand, using rich vegetables like gourds, squashes and root vegetables, and simple but satisfying meats like lamb and veal shanks.
Laperaux often hosts and caters private events, including holiday parties. As for advice for people planning their own holiday parties, Webb notes that food should not be the main focus of a holiday event—so menus should be planned with that in mind.
“People might come [to my events] because they know I’m a chef, but they’re really coming for the event itself. They’re coming for the camaraderie, and it saddens me when people who host end up working their events instead of being able to enjoy them,” he says. “What I always tell people [looking for party dishes] is to keep things as simple as possible. Choose something you know you can execute well and that you can turn your back on during the party so you can still enjoy it.”
Laperaux Bistro Coq Au Vin Blanc
Serves 4 to 6
Ingredients:
2 ounces blended olive oil, or a knob or two of good butter
1 chicken, 8 pc cut (skin can be removed if desired)
1 ½ cups assorted mushrooms, quartered
1 ½ cups pearl onions, prepared with sugar and water
4 sprigs fresh thyme
2 cups white Burgundy or other wine, or use dry Vermouth
4 bay leaves
2 cups chicken broth
4 ounces truffle butter, (Can substitute 3 ounces salted butter and 2 Tablespoons truffle oil)
¼ cup Wondra Flour (or all-purpose flour)
A few sprigs parsley
Salt and white pepper to taste
1. Season and pan-fry the tips of the wings in blended oil or a knob of butter for 3 or 4 minutes in a large heavy bottomed pan with a lid. Add legs, thighs and breast pieces. Lightly brown on all sides, then transfer the meat to a platter and pour off any burnt oils.
2. Return the pan to medium heat with a fresh knob of butter, the thyme and mushrooms, and sauté for a couple of minutes.
3. Deglaze with white wine or vermouth, scraping the pan to release the browned bits while adding the chicken broth. Return all but the breast pieces to the pan, and bring the pan liquids to a high simmer. Cover with a lid and cook for 10 to 12 minutes before adding the breast pieces and cook an additional 6 to 8 minutes.
4. While the chicken is lightly covered and simmering, glaze the pearl onions by first peeling and placing them into a small saute pan, adding about 1 teaspoon of sugar plus about a tablespoon of water for every pearl onion in the pan.
5. Cook the onions briefly using high heat, uncovered, until the water and sugar has dissolved and the onions are just a touch browned. Remove from heat, season and set aside to cook through residually until served.
6. Once the chicken is fully cooked (to test, use a metal skewer to pierce the thickest part of each piece—if the juices are clear the chicken is fully cooked); transfer the chicken and mushrooms to the serving piece using a slotted spoon, and leave the pan juices in the pan. Now add the glazed onions to the platter of chicken and mushrooms.
7. Return the pan juices to a simmer, and, separately, fold together the truffle butter and flour, then stir this mixture into the stewing liquid and allow to cook and thicken a bit before pouring this light truffled jus liason over the chicken, mushrooms and pearl onions. Finish with a few tablespoons of truffle oil for an aromatic boost (optional, but recommended).
“Coq au Vin Blanc is a perfect example of a great tasting and universally enjoyed dish that will enable the host cook to attend the party rather than work it. Great for large groups or a family of four, this is a house favorite at Laperaux, The Journeymanchef’s French Bistro. Served with rice pilaf, a salad and French bread, this classic comfort entrée is ideal for large holiday gatherings, and as it is done in advance this dish can take the last-minute stresses to serve a meal out of your special event.”
– Gregory Webb
Can be prepared up to three days in advance, and rewarmed in the oven to serving temperature.
To serve: Fresh parsley garnishes the platter. Serve with a green salad, rice pilaf and crunchy French bread.
Chef’s note: Assume one chicken cut into 8 pieces will serve 4 to 6 guests.
