#french-laundry

#french-laundry

St. Helena is near the heart of Napa Valley and played a major role in establishing the region's first wineries, contributing to its reputation as a wine destination.

A meal at Ikoyi is an otherworldly experience. From the flavours (phenomenal) to the cost (astronomical), everything at this intimate, intoxicating restaurant will be carved upon your memory.

Keller explains that he cooks his rib roast in a very low oven 'to ensure that it is a rosy medium-rare from the very center almost to its outer edges.'

The lawsuit alleges that the restaurant failed to pay overtime wages that were owed to her, and she was 'required to work off the clock, [and] work through meal and rest periods' without compensation.

Of the five mother sauces, velouté is extremely under-appreciated and not talked about enough. It's what we as Americans call gravy, which we know has so many various uses. Velouté, which means velvety in French, is made with a light roux (or a mixture of flour and fat, like butter), stock or broth, and some seasoning like salt and pepper, and a bay leaf.

Former consort braved the newly reincarnated Absolute Bagels & bailed when he found 45 people in line, in the cold. One of our oldest friends, who retreated to the Bay Area long ago, always used to say: "The more New Yorkers get fucked, the more they like it." Now with more Instagram...

Past a sign for a family waterpark, a door opens onto an homage to fin-de-siècle Paris. Chandeliers are reflected in gilt-edged mirrors; there is a chorus line of lobsters and yards of fromage. Every so often, a waiter in a dinner suit flambées a crepe Suzette with a shock of flames, like a big top fire-eater. This is fine dining as buffet.

The cooking is unpretentious and generous—big flavors, careful balance, no tweezers—at prices that feel increasingly rare in Paris. Standout dishes include a pheasant tourte with Morteau sausage and girolles, roasted beets with smoked eel and horseradish cream, and wild duck with a Porto jus and roasted parsnips.

Chef Masa Ikuta brings serious classical training honed under Bruno Verjus at Table and Stephane Jego at L'Ami Jean to his own tasting menu restaurant in the 11th arrondissement. The cooking is confidently French-Japanese, moving from sardine churros with Cantabrian anchovy cream to veal brain tempura styled after shirako to a perfectly grilled lamb rack with smoky harissa.