8/9/2023 0 Comments Snow pea saladIn trying to capture the essence of Provence in a dish, I came up with this. Provence is one of my favorite places in the world-it’s the place where I grew up going on vacation with my family, where I proposed to my wife, where I take my kids when we have the opportunity to go away. The roast duck with lavender and honey has also been a part of me for a very long time. It’s a flavor combination that has always been a part of me and will continue to be forever. We now do a version of it at the NoMad and both of our cookbooks have different recipes for it. I was amazed by how many people found that simple dessert to be so comforting and so reminiscent of their own childhoods. One day, feeling nostalgic for home, I reimagined this simple bedtime treat as a dessert at EMP. I have fond memories from growing up in Switzerland and drinking a glass of warm milk with a spoonful of honey before bed. And they’re easy to make! Name two or three dishes that define who you are. There are so many variations on it so there’s something for everyone. What’s the best house cocktail? Manhattans are the best house cocktails. As people move further away from a meat-based diet, I think the focus will shift to using grains as the central focus of our food supply. What ingredient will people be talking about in five years? Heirloom grains. I could subsist on the oysters with a squeeze of lemon juice and wouldn’t need any fire or electricity to cook them. If you were facing an emergency and could take only one backpack of supplies, what would you bring? Oysters, a shucking knife and lemons. I would love to share the experience of dining at such an extraordinary Parisian restaurant with him, talking about our lives and the future of food and restaurants. He has been such a great source of inspiration and a wonderful friend. If you were going to take Thomas Keller out to eat, where would it be? I would go with Thomas Keller to L’Ambroisie. What’s one technique everyone should know? How to boil water. What recipe are you most famous for? Our whole roast duck with honey and lavender, and our whole roast chicken with foie gras and brioche. What is the most cherished souvenir you’ve brought back from a trip? When I was in Brazil last year, I had the opportunity to meet Pelé-he gave me a signed soccer shirt that is one of my most prized possessions. Husk: Sean Brock is bringing a lot of attention to the South, to Southern ingredients and recipes. El Celler de Can Roca: It’s a family-run restaurant that has been around for a long time, but one that never tires of trying to do something new. Fäviken: They’re doing some amazing things with very local food in a very remote location. Name three restaurants you are dying to go to in the next year. What is the best-bang-for-the buck ingredient? Carrots! I like to treat them like meat, roasting them in duck fat or grinding them into tartare. Is there a culinary skill or type of dish you wish you were better at? I would like to know more about how to cook Japanese food. A little butter in a pan and a little patience-in the end you’ll have a sandwich that is at once comforting and delicious. You start with great bread, a well-cured ham and a sharp local cheese, and the rest is easy. The perfect ham and cheese sandwich is all about focusing on quality ingredients and about simple techniques. What is the best dish for a neophyte cook to try? A perfect grilled ham and cheese sandwich. From my mom I learned about cooking seasonally and locally from Gérard I learned about the importance of organization and precision, and about the beauty that lies in repetition. Who taught you to cook? Two people: My mom and my mentor, Gérard Rabaey. F&W Star Chef » See All F&W Chef Superstars Restaurants: Eleven Madison Park, NoMad (New York City) Experience: Gasthaus zum Gupf (Rehetobel, Switzerland), Campton Place (San Francisco) Education: Began culinary training in Switzerland at age 14.
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