Chefs Signature Dishes -- France
Squid Ink Risotto Helene Darrzone has been hailed as the Best Female Chef in the World She is an Inspirational fourth-generation chef who cooks ingredient-led food with French soul.
Pomme Puree Joel Robuchon won his Michelin stars with his famous pommes puree (mashed potatoes)--It is now served at all his restaurants. Robuchon was the first culinary superstar of the post-nouvelle cuisine era.
Salmon with Sorrel SauceTrois Gros ---continues to serve this wonderful Coq Au Vin in several of his restaurants. It is a staple at Bar Boulud in Manhattan.
Classic Signature Dishes
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
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. American versions work well using Robin Fish for the stock.
Techniques of Modern Cooking
Best Restaurants in America
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.
