1st Course: Foie Gras au Torchon

1st Course: Foie Gras au Torchon

Foie Gras au Torchon Compote de figues, reduction de porto, oignons acidulés, brioche grillée. ...

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2nd Course: Filet de Cabillaud Saisi

2nd Course: Filet de Cabillaud Saisi

Filet de Cabillaud Saisi Gourges rotis, purée de salsifis, poireaux crostillant, haricots verts,...

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Uploaded on Jan 28, 2012

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3rd Course: Contre Filet de Boeuf

3rd Course: Contre Filet de Boeuf

Contre Filet de Boeuf Purée soubise, champignons sautés, carottes et navets glacés,...

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Uploaded on Jan 28, 2012

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4th Course: Le Gâteau au Chocolat et son Sablé de Noisette

4th Course: Le Gâteau au Chocolat et son Sablé de Noisette

Le Gâteau au Chocolat et son Sablé de Noisette Glacé à l'orange brulée. Escoffier Culinary...

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Petits Fours

Petits Fours

Petits Fours . Escoffier Culinary Institute of America Hyde Park, New York (January 27,...

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4th Course: Chestnut "Petit Beurre"

4th Course: Chestnut "Petit Beurre"

Petit Beurre Passion Fruit Gelée, Apple Tatin and Bailey’s Ice Cream. The Modern New York,...

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3rd Course: Crispy Veal Sweetbread and Veal Tortellini Duo

3rd Course: Crispy Veal Sweetbread and Veal Tortellini Duo

Crispy Veal Sweetbread and Veal Tortellini Duo Caper-Tarragon Mousseline. The Modern ...

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Maison Fondée 27 Janvier, 2012

Maison Fondée 27 Janvier, 2012

Macarons from my macaron making session with Marc Aumont. The Modern New York, New...

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The Modern Pastry

The Modern Pastry

The Modern New York, New York (January 27, 2012) the ulterior epicure | Twitter | Facebook | Bonjwing Photography

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Marc Aumont

Marc Aumont

Making macarons with Marc Aumont. The Modern New York, New York (January 27, 2012) the...

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Final Product.

Final Product.

Pistachio-milk chocolate macarons infused with lemongrass. Making macarons with Marc Aumont. ...

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"Liquid Caramel Chocolate Tart"

"Liquid Caramel Chocolate Tart"

"Liquid Caramel Chocolate Tart" ($5) Dominique Ansel Bakery New York, New...

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Uploaded on Jan 27, 2012

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Coconut-Milk Chocolate Éclair

Coconut-Milk Chocolate Éclair

Coconut-Milk Chocolate Éclair ($5.50) Dominique Ansel New York, New York (January 27, 2012) ...

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Cannelé de Bordeaux

Cannelé de Bordeaux

Cannelé de Bordeaux ($3) Dominique Ansel New York, New York (January 27, 2012) the ulterior epicure | Twitter | Facebook | Bonjwing Photography

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Canelé de Bordeaux

Canelé de Bordeaux

Cannelé de Bordeaux ($3) Dominique Ansel New York, New York (January 27, 2012) the ulterior epicure | Twitter | Facebook | Bonjwing Photography

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"D.K.A."  (Dominique's Koiugn Amann)

"D.K.A." (Dominique's Koiugn Amann)

"D.K.A." (Dominique's Koiugn Amann) ($5.25) Dominique Ansel New York, New...

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Kampachi Tartare

Kampachi Tartare

Kampachi Tartare (Lounge Menu) Wasabi Tobiko Ginger – Coriander Emulsion. ($18) ...

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9th Course: Chicken en Demi-Deuil

9th Course: Chicken en Demi-Deuil

Chicken en Demi-Deuil Chestnuts, sunchokes, preserved lemon. Dovetail New York, New...

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Uploaded on Jan 27, 2012

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