Lost Foods of New York City: Vichyssoise [capitalnewyork.com]
Not lost on all of us…. (Vichyssoise from our first menu test with tarragon oil)
lamb prototyping - 99% sure this will be duck on the final: carrot purée, parsley snow, mint oil, chicken liver
mis-en-place
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.
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
