© Jordan Salcito
Daniel Boulud and Michel Troisgros Make Truffled Eggs at Altitude.

If you ever wonder how famous chefs deal with the limitations of airplane food, especially when they're recovering from an epic wine event, here's a firsthand account from my awesome wine-genius friend Jordan Salcito (whom you’ll read more about in F&W's April feature on Burgundy). Here’s Jordan:

Say you're a chef who has just cooked for the 10th anniversary of La Paulée de New York which honors the best domaines in Burgundy with both new and very old vintages (like 1940 La Tâche). And say you’re in a private plane on your way to La Paulée des Neiges in Aspen to (ski and) drink more wines. How do you re-energize? If you're Daniel Boulud, the featured chef for La Paulée de New York, and you're France's inimitable Michel Troisgros, you make 30-second scrambled eggs in the plane's microwave: custardy, truffled scrambled eggs with crème fraîche, plus toast with European butter and more black truffle. And then open another bottle of La Tâche.
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