Print Recipe PEA AND LETTUCE VELOUTÉ HICKORY SMOKED SQUAB BREAST THE INSPIRATION for this soup came from one of our landmark recipes, the chilled pea soup....
Print Recipe MUSSEL AND CAULIFLOWER VELOUTÉ Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients 3 pounds fresh mussels3 tablespoons butter3 cups sliced...
Print Recipe MEATBALLS IN FRAGRANT COCONUT BROTH To me, a meatball is all about softness and texture and the way it melts in your mouth. Adding...
Print Recipe SPICED LENTIL SOUP With a good chicken stock at its base, you don’t need many ingredients to create a delicious soup. Red lentils, onion,...
Print Recipe JADE TIGER ABALONE CAULIFLOWER CONCASSÉ, CAVIAR I ALWAYS LOVE cauliflower with caviar, a combination perfected by Joël Robuchon in the 1980s. The Jade Tiger...
Print Recipe WHITE TRUFFLE VEAL BLANQUETTE; POLENTA TARAGNA, CROSNES I AM ALWAYS EAGER to dip into our French culinary legacy, to revisit the dishes of my...
Print Recipe SWEET MAINE SHRIMP–COATED HALIBUT CHORIZO, CRUSHED GARBANZO BEANS DURING THE HEIGHT of the halibut season, the kitchen at Daniel sees some of the most...
Print Recipe BACON-WRAPPED MONKFISH WITH LOBSTER FALL SQUASH, TELLICHERRY PEPPER JUS SLICED TO RESEMBLE a maritime tournedos, the monkfish, often called the poor man’s lobster for...
Print Recipe CHILLED SALMON À L’OSEILLE IN THE 1970S, Chefs Jean and Pierre Troisgros created one of the most famous recipes of the nouvelle cuisine era:...
Print Recipe POULET À L’ESTRAGON; RICE PILAF AND YELLOW WAX BEANS Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients Poulet à l’Estragon...