Word: foie
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...chef of swanky eateries Per Se in New York City and French Laundry in Yountville, Calif. Keller offers diners nine varieties--including an ancient Jurassic salt extracted from a Montana copper mine and the jet black Molokai salt, which gets its color from volcanic ash and pairs well with foie gras. He even tops his chocolate caramel dessert with fleur de sel from Brittany...
...pigs that are fed only acorns. Meanwhile, more chefs are discovering that serving breakfast foods after noon doesn't have to mean going downscale. "Anyone can serve breakfast food at dinner. If I slapped French toast on the menu that wouldn't mean anything, but paired with figs and foie gras, it's like, wow," says Bill Brodsky, executive chef at the oceanside Twenty-Eight Atlantic (which recently earned a 3-star rating from the Boston Globe) in Chatham, Mass...
...soft water for the signature clear soup. He trawls from Iceland to Madagascar for fantastic fish. Grated Shizuoka wasabi - not that fake electric-green paste - accompanies the tsukuri, a sashimi course elaborately composed on handmade ceramics. Fragrant matsutake mushrooms evoke autumn, while Kobe beef melts in the mouth like foie gras. Dishes like sesame tofu are nods to Kyoto's Buddhist vegetarian cuisine. At the end comes the spiritual heart of the meal: rice, pickles and the best miso soup around. If Umu sounds traditional, it isn't. The reinvented Kyoto flavors are restrained, but the trendy London setting...
...lovers. But the chef also caters some of the city's swankiest cocktail parties, and this book adapts some of his favorite recipes for the home cook. Although they can be a little complicated, his signature dishes--crispy polenta with pesto, parmesan eggplant and goat-cheese tarts and microwaved foie gras terrine--are worth the effort...
...British country-house hotel, and the traditional decor employs florals without falling victim to chintz. If, after a day of bracing fell climbing or water sports you find yourself in need of a stiff drink, have a predinner cocktail by the open-hearth fire. Such canapés as foie gras ballotine and quail egg with truffle mayo are exquisite teasers to the local-fare feast of up to eight courses. Standouts include creamed crab, potato and tomato mille-feuilles with lime crème fraiche; roast free-range chicken, tarragon mousseline, creamed leeks and black Périgord truffle...