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Endangered French Classics

Legendary chef André Soltner, Dean of Classic Studies at the International Culinary Center, is hosting a University Settlement benefit th...
One dish served fresh every day.
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Meat and Fish en Croûte

“When I had my restaurant we did a lot of things en croûte, with an all-butter puff pastry. It’s not so common now, maybe because people think it’s too heavy. People nowadays think classic French cuisine was heavy, but when it was done the right way then it was not. It was very tasty.”

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