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The Quenelle: Pastisseria Escriba – Barcelona

Monday, December 28th, 2009

I was aware of this pastry shop and it was on my itinerary to visit, and fortunately, I was able to get a private tour with the chef-owner, Christian Escriba and his project director Xavier Marco, through PRODECA, the government arm of Catalonia that sponsored our trip. … He casually mentioned that Ferran Adria had prepared his first banquet gig ever for his wedding, and then he (Mr. Escriba) returned the favor by making Ferran Adria’s wedding cake in 2002. …

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Potato Waffle with Salmon

Tuesday, October 6th, 2009

Potato Waffle with Salmon Eric Frechon Le Bristol Hotel Paris, France Traditional potato waffles — gaufrettes — are topped with pink smoked salmon fillets and garnished with caviar. They rest on a bed of tangy cream — crème fraiche seasoned with lemon juice, salt, and pepper — and grated eggs with minced chives. The combination [...]

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Watercress Soup with Caviar

Monday, October 5th, 2009

Watercress Soup with Caviar Philippe Legendre George V/The Four Seasons Paris, France The peppery taste of watercress is distilled in a soup made from a few simple ingredients — butter, onion, leek, chicken stock, and cream. And that fresh watercress! Chef Legendre rinses the watercress bunches intact, holding them like bouquets. He removes the stems [...]

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Rabbit in Zucchini and Thyme Royale

Friday, June 5th, 2009

Rabbit in Zucchini and Thyme Royale Guillermo Rodriguez Hotel Plaza San Francisco Santiago, Chile Individual quiches, studded with tomato and zucchini dice, are topped with braised rabbit tenderloin and a quenelle of chive mashed potato. The pan sauce is laced over the rabbit. The dish is served with glazed broccoli florets and carrots; carve the [...]

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Peixes com o Chef Pierre Landry

Saturday, January 21st, 2012

Aprenda com o Chef Pierre Landry técnicas de limpeza e preparação de peixes. Degustação de três tipos diferentes de peixes. Receitas: – Carpaccio de salmão marinado com pimenta rosa – Quenelle de poisson com molho beurre blanc …

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Chrysanthemum: My French Laundry Experience

Saturday, January 21st, 2012

The oysters, void of brininess with only the sweetness prevailing. The caviar quenelle was generous and added the saltiness and “pop” to the dish. Phenomenal. How some even compare Gary Danko’s version to TFL is almost criminal. French Laundry – Oysters and Pearls …. Chef de cuisine, Tim Hollingsworth was in the kitchen doing the final touches on each dish. I wanted a signed menu but did not want to bother him since it was busy. Timothy Hollingsworth of French Laundry …

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