Print Recipe ESCALOPE VIENNOISE; VEAL QUENELLES, GREEN ASPARAGUS WHAT IS CALLED escalope viennoise in France is every French child’s favorite. Breaded veal slices originated in Austria...
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 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 TRUFFLED POULARDE -CHESTNUT-STUFFED CABBAGE, SALSIFY THROUGHOUT THE YEAR, our menu offers chicken, guinea hen, squab, pheasant, or other fowl recipes, ranging from a simply...
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 BEAUFORT AND RIESLING FONDUE RAVIOLI GREEN PEPPERCORNS, SUNCHOKES ONCE IN MY New York apartment on a cold February night, I decided to invite Jean-Georges...
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...
Print Recipe HAZELNUT-CRUSTED MAINE SEA SCALLOPS NETTLES, SWISS CHARD FEW CREATURES of the sea offer as much versatility, texture, and taste as our Maine sea scallops....