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10/05/2007
Sea Bass with Grapes
Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants.
Issue #77
11/11/2011
Grilled Leeks and Stewed Garlic on Toast
This recipe, a favorite of Erin Cannon-Chave's, is based on one in Alice Waters's Chez Panisse Vegetables.
Issue #75
12/05/2005
Calves' Feet Salad
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
Issue #75
12/05/2005
Potted Foie Gras with Black Truffles
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
Issue #75
12/05/2005
Stuffed Bresse Chicken with Asparagus
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
Issue #75
10/16/2012
Poireaux Vinaigrette (Marinated Leeks with Herbs)
The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them.
Issue #68
10/05/2005
Warm Lobster Salad with Lemongrass
Guérard, like other modern-day French chefs, sometimes uses prepared ingredients, including Tabasco and even ketchup, in his sauces.
Issue #67
09/21/2005
Texas-Style Coq au Vin
This recipe comes from author and part-time rooster raiser, Joe Gracey.
Issue #64
11/04/2008
Braised Duck with Turnips
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
Issue #63
03/06/2007
Grated Carrot Salad
This traditional French salad is light, crunchy, and delightfully sweet.
Issue #59
08/30/2005
Duck with Peas
This recipe called for browning the duck whole, but we prefer to cut the duck into pieces because they brown more evenly.
Issue #59
08/11/2005
Lobster Tamarind Bisque
chef Susur Lee's bisque isn't a traditional one-it has no cream or puréed fish-but it's rich in flavor nonetheless.
Issue #56
10/29/2007
Chicken in Truffle Cream Sauce
Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?!
Issue #55
08/26/2002
Chicken Salad with Truffles
A fruity Provençal olive oil is ideal for this dressing. Its mild flavor doesn't compete with the taste of the truffle.
Issue #55
09/03/2002
Terrine Connaught
This opulent terrine is a five-day project.
Issue #50
09/03/2002
Jellied Consommé with Spring Vegetables
The naming of dishes after celebrity clientele has largely vanished today, except in delis, but the Connaught restaurant maintains the tradition with this consommé named after Cole Porter.
Issue #50
09/03/2002
Mushroom-Stuffed Sole in a Pastry Crust
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
Issue #50
01/02/2001
Seared Scallops with Butternut Squash
This French-inspired technique of cooking vegetables in an emulsion of butter and water to gives this dish a wonderful richness.
Issue #45
03/01/2002
Poached Chicken with Tarragon Gelée
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
Issue #44
03/01/2002
Aïoli with Young Vegetables
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
Issue #44
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