In the 20-odd years that David Bouley has cooked in New York City, he has mastered everything from artisanal bread at Bouley Bakery to haute Japanese food at his newest spot, Brushstroke. But he has always been best known for the innovative French-American cuisine at Bouley, where he combines modern and age-old techniques with exquisite, often hard-to-find ingredients. These include the magnificent eggs he bakes en cocotte and serves with three purees (one made with polenta) and a Comté cheese foam enhanced with gelatin-like iota powder. "My eggs come from chickens that live grandlyin châteaus," Bouley says about his meticulous sourcing. Here, F&W honors the brilliant chef by creating simple versions of some of his best dishes.
Easy Way: For home cooks, dried chamomile flowersloose, or in tea bagscan replace the hay Bouley uses.
Chef Way: David Bouley uses a mix of wild mushroom scraps to infuse the pine-nut sauce that tops his seared trout.
Easy Way: Home cooks can make a pine-nut dressing for trout, using dried porcini plumped in the microwave.