Print Recipe ROASTED GUINEA HEN, MOREL AND GIBLET–CRUSTED WHITE ASPARAGUS, VIN JAUNE JUS AT THE FARM in Saint-Pierre de Chandieu, near Lyon, I literally grew up...
Print 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...
Print Recipe SPRING RABBIT RISSOLÉ; MOUSSERONS, FAVA BEANS OFTEN PREPARED in civet with a mustard sauce, rabbit has been savored in Europe for centuries. As described...
Print Recipe DOVER SOLE BALLOTINE À LA POLONAISE HERE AGAIN we are inspired to explore a classic French recipe and add our own twist. The concept...