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Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes. In a large cast-iron skillet, heat the canola oil until shimmering.
Alain Ducasse (French: [alɛ̃ dykas]; born 13 September 1956) is a French-born Monégasque chef. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top rating) in the Michelin Guide .
Le Louis XV is Ducasse's flagship restaurant. It is located inside the Hôtel de Paris Monte-Carlo in Monte Carlo. [4] He opened the restaurant in May 1987, having been challenged by Prince Rainier III of Monaco and the Société des bains de mer de Monaco to win three Michelin stars there within four years, becoming the first hotel-based restaurant to win that level of the award.
At the age of 18, he joined Alain Ducasse at his restaurant La Terrasse in Juan-les-Pins.In 1986, he followed Alain Ducasse in Monaco to open the restaurant L'Horloge.After that, Jean-Louis Nomicos spent a year and a half as a sous-chef at the Vistaero Palace hotel in Roquebrune-Cap-Martin.
French chef Alain Ducasse sat down with the Free Press to pass along some advice for Detroit-area chefs and restaurant owners.
The legendary French chef does it again! Jacques Pépin chicken salad. We're big fans of Jacques Pépin for a multitude of reasons: his classic recipes are solid and foolproof; his calm, soothing ...
Chef Isa uses different cooking techniques such as Sous Vide, which retains essential nutrients and juices in food. She is also an advocate for Eco-gastronomy , the Slow Food Movement and using seasonal organics whenever she prepares American, Italian, Thai and Tunisian recipes, her specialties.
Tournedos Rossini is a French steak dish consisting of beef tournedos [1] (filet mignon), pan-fried in butter, served on a crouton, and topped with a slice of fresh foie gras [2] briefly pan-fried at the last minute.