Food
Laurent Manrique – Millesime, New York & Cafe de la Presse, San Francisco
By Le Taste of France at August 22, 2012 | 2:18 am
Laurent Manrique is the owner-partner of Millesime, New York and the owner of Cafe de la Presse, San Francisco. On December 5, 2011 in Paris, Laurent was appointed to the class of Master Chefs admitted to the prestigious Association des Maîtres Cuisiniers de France this spring. Maître Cuisinier de France (“Master Chef of France”) is the most envied title that
Marc Murphy, The “Frenchest” of American Chefs
By Manon Paulic at August 17, 2012 | 8:06 pm
“When I was a kid, I used to go buy cheese with my grandfather in south of France. He knew all the women who worked at the fromagerie, so I would always taste all the different types of cheese,” says Chef Marc Murphy in a perfect French. “Eating cheese with my grandfather is an experience I will always remember.” Even though Murphy now lives in New York City,
Articles , Featured , Food , New York , Restaurants
À table… !
By Manon Paulic at July 17, 2012 | 4:15 pm
Here is what you might hear if you happen to be in a French house at mealtime. In France, this well-known, almost sacred phrase is the signal for all the family members to stop their activities and gather around the table. But, believe it or not, it might also be the magic formula for fighting obesity among children! According to a recent study led by a research team
Eat Like You’re in Paris… in Murray Hill and Gramercy!
By Le Taste of France at May 29, 2012 | 8:08 pm
The Murray Hill and Gramercy Park neighborhoods of Manhattan are both highly residential. So while they may not be dining destinations for those living elsewhere, if your building is located between 14th Street and 40th Street on the east side, chances are you will be eating in the area quite a bit. And though you may feel the high-rises in these neighborhoods are
Articles , Featured , Food , New York , Restaurants
How to “Julienne” Vegetables
By Le Taste of France at April 30, 2012 | 7:11 pm
When food is sliced into even, thin strips, it is called a julienne cut. It is easy to make, so let's get started ! The julienne cut is actually rather easy to accomplish, especially with the assistance of a mandoline. It is a popular method for artfully presenting veggies on a platter, and to ensure that each slice cooks evenly and thoroughly. Learning how to julienne
Lobster Salad by Eric Ripert (Bernardin)
By Le Taste of France at April 2, 2012 | 7:32 pm
Eric Ripert, executive chef and co-owner of Le Bernardin, has assembled a simple yet sumptuous recipe for lobster salad. The directions are as follows. You will need: • 2 lobsters, fresh (alive) (2 ½ pounds each) • 2 tablespoons Dijon mustard • 3 tablespoons freshly squeezed lemon juice • ¾ or 1 cup extra virgin olive oil • 2 or 3 ounces mâche,
