 |
Poulet á la Crème (Chicken with Cream Sauce)
"There is no question that the first and foremost dish cooked at the Hotel de l'Europe was chicken....but the undisputed specialty of the house was poulet à la crème. The thick, acidulated cream sauce, slightly pink in color, velvety, and wonderfully rich, was served not only with chicken, but with pike quenelles, frogs (as a tarragon cream sauce), as well as poured liberally on fresh farmer cheese and raspberries."
View the recipe
|
|
|
Frisee Salad with Garlic Vinaigrette
|
|
Braised Striped Bass Pavillon
"I had never seen, tasted, or cooked striped bass before I worked at the Pavillon. It is similar, however, to the loup de mer of the Mediterranean, one of the most prized fish of that region and a standard menu item in restaurants along the Côte d'Azur. With flesh that is slightly softer and moister than its European cousin, bass is an excellent fish and was a specialty of the Pavillon."
View the recipe
|
|
|
|
