QE2 "Chefs Palate" Celebrity Chef Recipes
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Julia Child,
an American icon |
Andre Soltner,
founder of Lutece, New York's celebrated French Restaurant
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Francois Dionot,
Founder and Director of L'Academie de Cuisine in Bethesda, MD |
Sea scallops sautéed with garlic and herbs
Serves 6
Rack of Lamb
(2 racks serve 4 or 5 people, 2 to 3 chops each)
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Salmon en Croute
(Salmon with mousseline of pike in pastry)
Serves 12
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Chocolate Mousse Cake
White Chocolate Cheesecake with raspberries
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"I first saw this dish in 1965, at Paul Bocuse, in Lyon. Bocuse makes it with loup, a fish you usually cannot get in New York, so I substitute salmon, sometimes bass. At first I would make it only for four people eating together, and they had to order it in advance. But now there is so much demand for it that I have it always available. I serve it at room temperature at lunch, hot for dinner." |
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