Lost Foods of New York City: Vichyssoise [capitalnewyork.com]

Not lost on all of us…. (Vichyssoise from our first menu test with tarragon oil)

vichy

lamb prototyping - 99% sure this will be duck on the final: carrot purée, parsley snow, mint oil, chicken liver

lamb prototyping - 99% sure this will be duck on the final: carrot purée, parsley snow, mint oil, chicken liver

mis-en-place

mis-en-place

it’s the tablecloth that makes it a real menu testing

it’s the tablecloth that makes it a real menu testing

a few of our early tests, clockwise from top: vichyssoise w tarragon oil, moules normand v1.0, île flottante, oysters tabasco, beet tartare.  

a few of our early tests, clockwise from top: vichyssoise w tarragon oil, moules normand v1.0, île flottante, oysters tabasco, beet tartare.  

moules normand: mussels, cream, bacon, apples, calvados, cider, and fennel

moules normand: mussels, cream, bacon, apples, calvados, cider, and fennel

on a constant loop in the background these days.  gainsbourg in the studio!

"fish & chips" sea bass with sunchoke and skin chips, soubisse, & chives

"fish & chips" sea bass with sunchoke and skin chips, soubisse, & chives