Spot Prawn Croustillant Recipe
SPOT PRAWN CROUSTILLANT HEARTS OF PALM TANDOORI, KUMQUAT IN THE 1970S, Chef Louis Outhier, my friend Jean-Georges Vongerichten’s mentor, whose main restaurant was L’Oasis on the French Riviera,...
View ArticleLangoustine And Uni Chaud-Froid Recipe
LANGOUSTINE AND UNI CHAUD-FROID ONE OF MY FONDEST memories of vacationing on the Mediterranean is picking up sea urchins and eating them raw, accompanied by a nice and fresh Blanc de Provence. Once,...
View ArticleFlaked New England Cod Recipe
FLAKED NEW ENGLAND COD TARBAIS BEANS, CHORIZO, ALMOND CLOUD RISING ELOQUENTLY over a round hill surrounded by a cloud of Marcona almond foam, the ubiquitous cod is elevated to new heights. Though the...
View ArticleCedar-Wrap Kampachi Recipe
CEDAR-WRAPPED KAMPACHI ROMANO BEANS, SAUCE DIABLE FOR THIS DISH, I imagined good old Kentucky bourbon aging in cedar barrels, taking their flavor from the old wood. Now, we take a flavorful sheet of...
View ArticleCrayfish Timbale Recipe
CRAYFISH TIMBALE COCKSCOMBS, WATERCRESS VELOUTÉ THIS THOROUGHLY modern dish in fact revisits a legendary Bresse classic, Alain Chapel’s gâteau de foies blonds aux écrevisses. When the garnish plays as...
View ArticleSquab Vadouvan Pastilla Recipe
SQUAB VADOUVAN PASTILLA DANIEL IS a French restaurant, but our flavor palette knows no geographic boundaries. This started as a summer dish, a roasted bird infused with vadouvan, set on a warm and...
View ArticleGrand Aïoli Recipe
GRAND AÏOLI Servings8 Ingredients Whelks 2pounds whelks 1cup white wine vinegar 1tablespoon Cracked Black Pepper Salt olive oil Freshly ground white pepper Lobster and Shrimp 1gallon Court Bouillon 2...
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