I think this turned out to be one of the best dishes I’ve made in Paris so far. I think this recipe is an accurate example of a dish that succeeds in offering new ways to serve vegetables, while still holding onto the warming, comfortable flavors we already know and love. The ingredients here are nothing out of the ordinary; leek, fennel, tomato, potato and artichoke are all lovely and loving when served warm. What makes this dish exciting is that it’s made a little different by the runny poached egg on top, the pureed artichoke in the cream sauce, and the meticulous placement of fennel leaves and roasted vegetables to make comfort food fit in a fine-dining scene.
It’s that time again … I present to you the second post in my August-long guest-blogging series on the blog of La Belle Assiette, the gastrotech startup that I’m working […]
So when I first arrived in Paris about three weeks ago, the first recipe that I created was a Franco-Spanish twist on the classic American comfort dish of grilled cheese […]