French Laundry recipe, Chilean Sea Bass

This is one of the meals I prepared, my first French Laundry recipe, straight from the book, with no diversions. I followed to the key, other than I used chilean sea bass, instead of striped bass. The fish available to me was skinless, so no skins. I cooked the artichoke barigoule from scratch, made the ravioli dough, the filling, the sauce, the basil oil, the vegetables, I made fresh Brioche, whipped brie with croutons and babay mache, and for desert I made my own famous vanilla beac creme brulee, and the classic homemade coffee and donuts. Amazing dinner, absolutley amazing. I prepared all the food for 3 days, and cooked all alone, with assistance from my wife. It was a great night, truely one of our favorite meals. The flavor was intense. Delicious. I have made so many more of the recipes, but I cook everything based on the techniques from the book now. I also own the Bouchon book, great tips and ideas.

The amazing French Laundry

I am in inspiring young cook, to become chef maybe one day. I cook as a hobby, never have had any formal training, but have been in the kitchen ever since I can remember. I am 26 years old, and have watched the secret family recipes come to life over the years, from Yugoslavia, and around the world. My life changed upon my purchase of "French Laundry" cookbook. My approach, and dedication to cooking changed. My intesity for the food, the recipes, the dishes, the ingredients, it all changed. You see, this is not a cookbook or a recipe guide: I see it as a technical manual, an art form, a blank canvas to put your strokes on. It truely has changed my life, and I am inspired to cook everynight, and always try new things. I have taken the recipes, the suggestions, the techniques and applied them to every dish I make. I have applied them to all my meals, all with a twist, a variation. The importance of this book is the true love one must have for the food, and the attention to detail, the art of the chef. This is a photo of one of my meals. Spent 3 days preparing for this Saturday night dinner. I would love to make a career of this. I currently am vice president of a family run Restaurant Repair and Parts company in Northern California area. My passion is cooking. I will try and post many photos.