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Never, ever did i think i d get to try it, much less like this. sea bass with a tomato bernaise sauce baked in a meticulously crafted millefois crust. this is a great moment. you only have three camera? the fish is filled with a delicate lobster mousse, chervil and tarragon and wrapped carefully in pastry. notice, please, the careful and expert tableside carving and service. he has been making the same thing for 50 years. paul has an amazing respect for classic. the peasant classic. tony, get closer. you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but it s ....
truffle soup elysee. i can t tell you how many hours i stared at photos of this dish, how pathetically i tried to replicate it. never, ever did i think i d get to try it, much less like this. sea bass with a tomato bernaise sauce baked in a meticulously crafted millefois crust. this is a great moment. you only have three camera? the fish is filled with a delicate lobster mousse, chervil and tarragon and wrapped carefully in pastry. notice, please, the careful and expert tableside carving and service. he has been making the same thing for 50 years. paul has an amazing respect for classic. the peasant classic. ....
Abc s genevieve shaw brown serves up this insomniac kitchen. what is a surf shack doing in the middle of midtown manhattan? serving up some delicious treats. we ll do a new twist on a classic. what was the inspiration for building this? we figured why not welcome summer with some lobster grilled cheese. seafood. it s national grilled cheese month. you are speaking my language when you use the words lobster and grilled cheese in the same sentence. those are two of my absolute favorite things. and i really cannot wait to eat this. we have some sliced brioche with three different types of cheeses. then we have aoli or mayonnaise made with some preserved lemon and herbs like tarragon, chives and dill. and we have some cooked maine lobster. this is a fancy grilled cheese to be sure, but people can do this at home, right? absolutely, absolutely. show me how. we re going to take each slice of bread. can i take this too? sure. i m going to do it myself, as well. absolutel ....
truffle soup elysee. i can t tell you how many hours i stared at photos of this dish, how pathetically i tried to replicate it. never, ever did i think i d get to try it, much less like this. sea bass with a tomato bernaise sauce baked in a meticulously crafted millefois crust. this is a great moment. you only have three camera? the fish is filled with a delicate lobster mousse, chervil and tarragon and wrapped carefully in pastry. notice, please, the careful and expert tableside carving and service. he has been making the same thing for 50 years. paul has an amazing respect for classic. the peasant classic. ....
I stared at photos of this dish, how pathetically i tried to replicate it. never, ever did i think i d get to try it, much less like this. sea bass with a tomato bernaise sauce baked in a meticulously crafted millefois crust. this is a great moment. you only have three camera? the fish is filled with a delicate lobster mousse, chervil and tarragon and wrapped carefully in pastry. notice, please, the careful and expert tableside carving and service. he has been making the same thing for 50 years. paul has an amazing respect for classic. the peasant classic. ....