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Antwaan Randle Kay

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  1. So what is it? I'm thinking puy lentils on salmon "cannelloni" with cream cheese filling, shaped lime, basil and tomato flower with dill. No, that's not it. Maybe a better picture next time if you are going to play mystery dish? It is pretty obviously caviar from the picture. And it's in the Grand Livre de Cuisine de Joel Robuchon.
  2. Yes, brill. In NY it's helpful to refer to some fish (brill, john dory, some others that I'm blanking on) by their french name, because many of the fishmongers are quite sketchy with their product labeling (*cough* Citarella), e.g. labeling local silver dory as John Dory, petrale sole as brill, and greenland turbot as actual turbot. . . .
  3. Barbue from Brittany Roasted on the bone with cauliflower and sauce diable
  4. Roast pigeon, potato-onion "croustifondant", offal jus
  5. Ris de Veau with lemongrass, herb jus
  6. Do you work at the Meurice, mgm84321?!
  7. Foie Gras Aspic with Celery and Black truffle Scallops with sunchoke more scallops, linguine
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