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Recipes include Francine's Strawberry-Glazed Doughnuts
they founded a tradition of culinary alchemy that transformed lowly cuts of meat into culinary gold
The 1891 menu from Paris’s Le Grand Vefour
She’ll guide you through her timeless
Most can be grown almost anywhere
Correspondances (Hugo Roellinger) Southwestern Recipes include Francine's Strawberry-Glazed DoughnutsIn English. Chef Hugo Roellinger's first book is an atypical work, a chef's book in the finest sense of the term. It introduces us to his profoundly innovative world, a world in which he designs dishes around a liquid, combining seaweed broth, flavored oils, and infused vinegars, almost like a perfumer. Delicate, vibrant, and full of movement, these creations echo the sea (one need only have spent time at Maisons de Bricourt and know the chef's
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