Hazelnut-Crusted Maine Sea Scallops 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. We love to serve them raw, barely cooked, or,...
View ArticleDover Sole Ballotine A La Polonaise 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 of cauliflower à la Polonaise, a simple recipe involving a sprinkle...
View ArticleBeaufort And Riesling Fondue Ravioli 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 Vongerichten, Alfred Portale, and Gray Kunz,...
View ArticleRoasted Ginea Hen 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 on guinea hen, and I remember that if we didn’t clip...
View ArticleTruffled Poularde 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 roasted bird stuffed with...
View ArticleSquab Vadouvan Pastilla 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 bird infused with vadouvan, set on a warm and...
View ArticleDuo De Boeuf 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 pot-au-feu and served with mustard for a typical Sunday...
View ArticleEscalope Vennoise 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 as Wiener schnitzel but made...
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