The restaurant welcomes diners and guests to a warm and inviting recreation of the French countryside - from food to décor. Whether on a day trip or gathering with friends and family, we wish to share our passion of food and wine with you. À votre santé et bon appétit! Chef Gerard was born outside of Paris, near the city of Meaux, in a small town named St. At a very young age, Chef Gerard develope
d a love for such local culinary treasures as the famous Brie de Meaux, as well as the famed mustard of the region. At the age of fourteen he began his apprenticeship under his master, President of the Maîtres Cuisiniers of France, Emily Tingaud. Continuing his training with a stint at the Plaza Athenee in Paris, he became the youngest night chef to date at the age of twenty. He then continued on to the Palace de Lucerne, in Switzerland. In 1967 Chef Gerard traveled to Canada for the World Expo in Montreal, where he had the pleasure of being part of a culinary team responsible for the cooking for England's Queen Elizabeth II. He then moved on to work at New York City's famed Rainbow Room. Gerard eventually settled in Connecticut where he opened his first restaurant "Cinquante Cinq", recieving a 3 star review from the New York Times. In 1989, he and his wife, along with their three children moved to Springfield, New Jersey where he accepted the Executive Chef postition at Baltusrol Golf Club. Baltusrol was recongnized in 1995 as one of "The first 100 Golf Clubs in America" by Golf Magazine and hosted multiple golf championships with the 2005 PGA championship being the most recent. During his seventeen years at Baltusrol , Gerard was responsible for for events like the 1993 U.S. In 1999 he was the recipient of the Maîtres Cuisiniers de France, Toque d'Argent(the Master Chefs of France Silver Chef's Hat), awarded by respected Chef- colleagues to their chosen "Chef of the Year"
Chef Gerard opened Pomme in 2005 with his wife Maryvonne and son Guillaume. Guillaume, Pomme's Sommelier is Certified by the Court of Master Sommeliers and is currently studying for his Advanced Level III exam. He prides himself in selecting unusaual, and interesting wines to build an inviting, and approachable wine list with nearly 200 selections. Guillaume is also very happy to help guests in wine selections, and perfect pairings with his father's food. With both father and son, the love of food and wine is tangible and evident.
