Cook Le Cirque on le cheap

You might think that haute cuisine requires lots of time, money, and at least 50 different difficult-to-obtain ingredients, like truffles, guanciale, or squid sperm. But a true master chef knows how to make a delectable dish with the most humble of ingredients.

Alain Sailhac is just such a master. After nine years as head chef at Le Cirque, one of New York City’s finest restaurants, and decades more as a chef and teacher, Sailhac can turn a simple potato into a masterpiece. He explained how in the January/February 2001 issue of Saveur magazine with his recipe for potato galette. Take a read, and you’ll be able to turn a potato, some butter, olive oil, salt and pepper, into a side dish so beautiful your guests won’t want to cut into it. When they take their first crispy bite, they’ll be glad they did. The recipe’s after the break. (more…)

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