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Chicken stuffed with truffles, morels, and foie gras. Sauce Albuféra.

Not dinner. Rather, breakfast. Asparagus omelette, morilles à la crème.

Chicken Poached with Black Truffles, Asparagus, Morels and Vin Jaune Cheese

It's certainly one of my favorites as well. Tonight I cooked salmon "unilaterally", or rather, poached in a shallow pan of water from one side only. It keeps the salmon rare on top, yet cooked through and very moist on the inside. Served with braised leeks and a red wine sauce.

dcarch Are those chive flowers on the asparagus dish? Are they from your garden. Mine haven't produced any yet.

Found a beautiful Dory yesterday. A 4 pounder, from Montauk. Decided to debone it and roast it whole for some friends of my parents. Chilled asparagus soup Dory, garbanzo beans, spring garlic Veal cooked for 25 hours, mashed potatoes

I enjoyed EMP, but I would not rate it above either Le Bernardin or Daniel, in terms of execution and overall meal satisfaction. I've eaten at Daniel about 7 or 8 times, and EMP only once, so perhaps I just caught them on a bad night. In terms of service, I think Daniel trumps all.

These strawberries have not been hulled properly.

This has not been trussed properly. You didn't tell us there was going to be a test. Well, now you know.

This has not been trussed properly.

Those look beautiful.

WOW! How do you stuff the quail with foie gras such that it does not melt out, or is that the point of the dish? Thanks. It's quite simple. You fillet a breast open, making sure to keep an even layer of both meat and skin, then place a slice of precooked foie gras inside, then roll it back up. I actually made this dish again today, since I had some quail leftover.

Quail stuffed with foie gras

Filets de sole normande

Thanks, Percy. They are indeed oysters with a leek gelée and potato cream. Anyway, tonight I made asparagus with potatoes, and then some cheese.

Oyter Gelée with Potatoes and Leeks Soft-shell crab

What's the walleye comparable to in taste? I've never had the opportunity to try any.

I live on the East Coast, and I'd much prefer black sea bass over striped bass. My favorite fish, however, is probably either dover sole or really fresh John Dory.

March 25th is my birthday. As well as Daniel Boulud's. Wouldn't you much rather celebrate us?

Crème fraîche mixed with parsley, chives, tarragon, chervil, and a little water.

Asparagus with an egg

Thanks! They have a very distinct taste. A little bit like cucumber, with a very subtle minty-ness. I love them.

Crab Salad with Pickled Daikon Radish and Viola Flowers Lobster Poached with Carrots and Vadouvan Granola Rabbit Fantasy with Bacon and Mustard

Chicken stuffed with foie gras. Salad Cheese