Print Recipe VERMONT SPRING LAMB; PEAS À LA FRANÇAISE AFTER WE BUTCHER half of a twenty-pound lamb, every piece finds its place with this classic spring...
Print Recipe DUO DE BOEUF; BONE MARROW–CRUSTED TARDIVO, SWEET POTATO DAUPHINE OF COURSE I WAS familiar with the short ribs of France, boiled in the iconic...
Print Recipe GRAIN-CRUSTED VENISON;LAMBIC-BRAISED RED CABBAGE, HONEYCRISP APPLES INSPIRED BY ONE of his mother’s specialties, marinated red cabbage, Chef de Cuisine Eddy Leroux, who hails from...
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 FIVE-SPICED PORCELET; BLACK TRUMPET MUSHROOMS, CRISPY CHICHARRONES ONCE AGAIN our trusted purveyors and their pristine products inspire our dishes. Nourished for four weeks with...
Print Recipe FORAGED HERB PYRAMID AGNOLOTTI PATA NEGRA, NETTLESOME CHEESE WHEN TAMA MATSUOKA WONG asked our receptionist if we could use the herbs she’d found in...
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...