Chef
Thomas Keller
The French
Laundry, Yontville, CA
Chef
Recipes:
Braised
Stuffed Pig’s Head with Sauce Gribiche
Bittersweet
Valrhona Chocolate Fondant with Sable Cookie
Creamy
Maine Lobster Broth,
Russet Potato and Lobster Coral Gnocchi
Foie
Gras Infused Custard with White Wine Poached Anjou
Pears
Milk
Poached Wild Turbot with "Foie Gras"
and Sweet Onion "Cracklings" and Foie
Gras Emulsion
Pig’s
Feet with French Green Lentils
Pork
and Beans
“Surf
and Turf" Pan Roasted “Filet Mignon"
of Veal with a
Maine Lobster “Pancake", Clam Shell Mushrooms
and Sauce “Homardine"
Sweet
Butter Braised Maine Lobster with
Baby Arrowleaf Spinach and a Saffron-Vanilla Sauce
Other
Related Links:
Bringing
Home the Bacon
The
Great Chefs Series
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