1. Potage au Potiron
2. Sole a la Catalane
3. Medaillons de Veau en Croute
4. Souffle Glace auc Framboises
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Monday, October 4, 2010
New York's Master Chefs Step By Step Recipes From Andre Soltner of Lutece
Andre Soltner's cooking might be likened to Mozart's music. Thoroughly grounded in classic tradition, he makes the classic new. Soltner lets the essential flabors speak for themselves; he has the uncanny knack of balancing his flavorings just on the edge of excess, without ever going over. In this special class, Andre Soltner demonstrates the following dishes from his restaruant:
1. Potage au Potiron
2. Sole a la Catalane
3. Medaillons de Veau en Croute
4. Souffle Glace auc Framboises
1. Potage au Potiron
2. Sole a la Catalane
3. Medaillons de Veau en Croute
4. Souffle Glace auc Framboises
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