Print Recipe CHOCOLATE, BANANA, AND HAZELNUT GÂTEAU; LIME CONFIT, VANILLA-LIME SORBET SO MANY PEOPLE love bananas, and combined with chocolate it’s a match made in heaven...
Print Recipe CITRUS-CURED FLUKE SHISO BAVAROIS, PONZU GELÉE WE ALWAYS look for local Long Island fluke for this dish because when it gets to Hunts Point,...
Print Recipe ICE WINE SABAYON; POACHED YELLOW PEACH, RED CURRANT IN THE EARLY SUMMER, peaches, nectarines, and red currants ripen at the same time. So we...
Print Recipe SCOTTISH GROUSE FARCIE; POACHED QUINCE, HUCKLEBERRY DO YOU KNOW that August 12 marks the start of grouse hunting season in Scotland? I grew up...
Print Recipe CONTEMPORARY CHESTNUT MONT-BLANC UNDER THIS SHINY glazed dome hides our interpretation of the Mont-Blanc, the typical French early winter dessert that celebrates sweet chestnuts....
Print Recipe POACHED RHUBARB; VANILLA PARFAIT, MICHEL GUÉRARD’S SAUTERNES-RHUBARB ICE CREAM IN EUROPE, rhubarb is often used in compotes and rustic tarts, but at Daniel it...
Print Recipe VENISON AND DAIKON RADISH MOSAIC CHARCUTERIE, AN essential part of the Lyon cuisine, has always been one of my passions. Since 2007, third-generation Parisian...