Bringing together the styles and techniques of some of the most highly regarded chefs in North America, this book serves up a unique collection of menus.
The recipes embrace the diverse and innovative talents of such exciting, renowned Relais & Châteaux chefs as Patrick O’Connell of The Inn at Little Washington, Daniel Boulud of Daniel, Thomas Keller of The French Laundry and Per Se and Jean-Georges Vongerichten of Jean-Georges, each of whom has been awarded Grand Chef status by Relais & Châteaux. It also includes many other chefs working for Relais & Châteaux properties in North America and Mexico, all of whom have an enviable collection of Michelin stars, Zagat ratings and other numerous industry accolades among them.
From the technically challenging and groundbreaking to classic and traditional, the recipes featured all encourage the use of the freshest ingredients, locally sourced wherever possible. They reflect the enthusiasm and dedication of each chef to combine the textures, flavors, aromas and visual appeal of nature’s produce, adding their own flair and natural ability, to create wonderful dishes that you can now recreate in your own kitchen.
This is the second time that every chef within Relais & Châteaux in North America has collaborated to produce a cookbook, and with recipes for every level of ability, this book will bring hours of pleasure and achievement to all enthusiastic cooks, and hopefully awaken dormant talent in others..
