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Draw inspiration for your Easter menu from dishes
dreamed up by Thomas Keller’s protégé and newly
named Rising Star Chef Jonathan Benno of Per Se in New
York City. Awaken your senses with exquisite ingredients simply
prepared so as not to disguise their true flavors and textures.
Indulgent touches, such as truffles and Osetra caviar, are welcome
rewards for enduring a period of fasting in the Lenten tradition,
if not just for enduring
the long, cold winter.
Recipes from Chef Jonathan Benno of Per Se
– New York, NY
» Crepinette de Supreme de Pigeon et Mousse a la Truffe Noire, Heirloom
Roasted Beets, Haricot Verts and Sauce Perigourdine
» Mediterranean
Turbot “Roti Sur Les Dos” with American Osetra Caviar,
Sunchoke Puree and Roasted Sunchoke Broth
» Snake
River Farm’s “Callotte de Boeuf Grille” with Yukon
Gold Potato Mille Feuille, Forest Mushroom Duxelles, Crispy Bone
Marrow and “Sauce Bordelaise”
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