Print Recipe GRAND AÏOLI Votes: 0 Rating: 0 You: Rate this recipe! Servings MetricUS Imperial Ingredients Whelks 2 pounds whelks1 cup white wine vinegar1 tablespoon Cracked...
Print 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...
Print 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....
Print 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...
Print 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...
Print 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...
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...