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.
1 comment:
I can attest to this being not only a beautiful presentation, but the most delicious dinner I have ever eaten! Flavors were exotic and different as was the texture of everything. A very memorable evening...with wonderful company and great wine! You are truly a chef at heart...and you are a great one too. Maybe you can open your own "Pajos" restaurant one day.
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