The chef/author's practical bent will endear him to home cooks. For that matter, any one of them would be delicious by itself. The three chocolate mousses layered in a martini glass at the cafe could be served without the additional chocolate sauce and garnish. This is a fine idea: If you wish, you can recreate the whole experience of a meal if you are not that ambitious, you can simply cull the main part from the description.įor example, Veal Gremolata with Kale Polenta is an inspired combination, but either the veal tournedos with their savory gremolata topping or the fried polenta cakes could be paired with other, simpler foods. But he says the spirit and soul of the original farmhouse dish are intact.Īt first glance, many of the book's recipes seem complicated, but the reason is not that many orchestrate a kitchen tour de force (some do), but rather Boulud gives us the whole dish, including side dishes and garnishes. He embellishes garbure (thick French peasant soup, usually based on potatoes and cabbage) with lobster and duck confit - unquestionably more haute than the hearty dish served at Cafe Boulud near Lyon, which was started by his great-grandparents. Boulud admits he takes a few liberties with traditional recipes.
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