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A French - American Easter
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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”

   Published: March 2005

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