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french details: part 2
Monday, October 12th, 2009anne and david, along with chef daniel bonnot, have come up with a week of the highest quality in every way. the “mas” is lovely: with views of mont ventoux, it is comfortable and yet not “luxurious” (ie don’t expect air conditioning. …
Halloween Offer: 25% off on Halloween DVD – Halloween 25 Years of …
Monday, October 12th, 2009Only $17.99 for Halloween Treat DVD (2000)… Only $17.99 for Halloween Treat DVD (2000) $17.99. Amazon.com offers Halloween Treat DVD for $17.99 only. In this DVD, the new Orleans chef Daniel Bonnot has included some… more …
Picked-Fresh-on-Full-Moon-Graveyard Salad
Sunday, October 11th, 2009Picked-Fresh-on-Full-Moon-Graveyard Salad Daniel Bonnot Bizou New Orleans LA Serves 4 Vegetables 2 green zucchini 2 yellow squash 4 beets Vinaigrette 3/4 cup red wine vinegar 2 cups extra-virgin olive oil 4 medium shallots, finely diced 2 teaspoons salt 2 teaspoons pepper Garnish 2 cups pecans, toasted 2 small jalapenos, seeded, deribbed, and finely diced 4 [...]
paris brest
Saturday, October 10th, 2009when cool, split horizontally and fill bottom ring with pastry cream. replace top ring and dust with powdered sugar. note: the preceding recipe is a basic pate a choux, or cream puff. : chef daniel bonnot, louis xvi restaurant,: marie …
Roasted Baby Bat (Stuffed Quail on Dusky Rice)
Saturday, October 10th, 2009Roasted Baby Bat (Stuffed Quail on Dusky Rice) Daniel Bonnot New Orleans LA Stuffed quail is wrapped in “bat wings” (cabbage leaves) and served on a bed of wild and brown rice. Slices of andouille sausage — a smoked sausage — are used to create “ears” on the “baby bats.” Delicious, and fun. The stuffing [...]
Lobster Souffle
Tuesday, September 1st, 2009Lobster Souffle Daniel Bonnot Chez Daniel Metairie LA In classic French tradition, golden puffed lobster souffles arrive at the table nestled in cornucopias made of white linen napkins. Only a fork is needed to eat this lovely souffle. This recipe seems very long. You are preparing and breaking apart two lobsters, and preparing two sauces [...]
La Symphonie Neptune
Monday, August 10th, 2009La Symphonie Neptune Daniel Bonnot Consultant New Orleans/France/Brazil Beautifully arrayed around a circle of pale sole filled with salmon mousse, the shrimp, scallops, and crawfish (or a mixture of the best fresh seafood available to you locally) are a tribute to the bounty of the sea. Two small side notes: tourneed mushrooms are large round [...]
Spicer, Susan
Thursday, July 9th, 2009Susan SpicerBayonaNew Orleans LAhttp://www.bayona.com “I use an eclectic mixture of ingredients and styles, but it all makes sense. My taste is the filter. And I have a good grasp of what’s agreeable to my customers,” says Susan Spicer, chef-proprietor of Bayona, discussing her menu that ranges from Boudin Noir with Apples and Onions to Crawfish [...]
Bonnot, Daniel
Tuesday, June 30th, 2009Daniel Bonnot Consultant New Orleans – Nyons – Sao Paulo http://www.frenchcookingclasses.com ‚“It should be scahr-ee!‚” With his French accent, Daniel Bonnot would press his staff and friends, urging them on as they stretched cobwebs across the walls of his New Orleans bistro and sprinkled spiders over the tables. Plastic spiders. In a single day the [...]
Engeran Fisher, Christiane
Thursday, June 25th, 2009Christiane Engeran Fisher Whole Foods Market, New Orleans as taped at Chez Danielle, Metairie, LA Christiane Engeran Fisher radiated her enthusiasm for fine food, cooking, restaurants—everything about her chosen field—when taped for Great Chefs: the Louisiana new Garde. Her first job, washing dishes and preparing salads at Jacmel Inn in Hammond, Louisiana, would have been [...]
