I have been to hundreds of restaurants In the past three months and these are The five dishes that still haunt me. Third Falcon in Fort Green, a wild leak Tart. It has a delicate, buttery crust That tastes like the best baker in your Life could make it. And it is strewned With very fresh scented wild leaks. It's So flavorful and so delicate. Kabawa is A brand new restaurant. They have a Curried goat which was the most tender Piece of meat I think I've had in a long Time. It melted in your mouth. The curry Flavors were very intense. Fried curry Leaves on the plate. It was beautiful. Jean, the flowering tofu. It's a piece Of tofu poured and submerged in an Intense broth. When it hits the liquid, It expands. The broth is savory and the Tofu itself is silky, cloudlike, so Ethereal. Livodor is leaning into this Classic French cuisine, including a dish Called ilotant. Just imagine a pool of Custard, thick cremeong flavored with Vanilla, floating in it. Fluffy Cloud-like meringues drizzled with Caramel and topped with toasted nuts. Houseman. The chef Ned Baldwin is Extremely, let's just say, obsessive About quality. He's the kind of chef who Goes out fishing, brings the fish back From Long Island, and cooks it for you That very day. Any fish he has, just get
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
Leave a Reply