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From Food & Wine , OCT 2008
Ever since F&W Best New Chef 1995 Terrance Brennan met his first runny, robust Époisses in the early 1980s, while on vacation in France, he has dedicated himself to promoting—and cooking with—exquisite small-batch cheeses....MORE>>
From Food & Wine , MAY 2007
Highlights from a spectacular meal: 'bacon and eggs' with tuna bacon; squid ink linguine. ...MORE>>
From Food & Wine , MAR 2007
Terrance Brennan has revamped Picholine's French menu with Italian and Spanish touches...MORE>>
Last updated October 2008




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