Coq au vin

Coq Au Vin

Coq Au Vin was made famous by Julia Child, braised stews with wine existed undocumented forover a hundred years. While the wine used is typically Burgundy, many regions of France have variants of coq au vin using the local wine, such as coq au vin jaune (Jura), coq au Riesling (Alsace).

Tournedos Rossini

This dish is believed to have been created for the composer Gioachino Rossini in the 17th century comprises a beef filet mignon cooked in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras. The sauce is madiera based.

bouillabaisse with robin fish


Bouillabaisse is a traditional Proven├žal fish stew originating from the port city of Marseille. American versions work well using Robin Fish for the stock.

Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.

Edinformatics Restaurant List:

This is a listing of Best Restaurants in the US using data from the Zagat and the Gayot Rating Systems. Zagat's ratings are compiled from people who rate restaurants they have visited. Gayot uses a method similar to the Michelin Guide where a worldwide team of professionals rate restaurants. Zagat has a maximum of score of 29, while the Gayot system based on Gault Millau has a maximum scale of 19. See the list.