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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“In classic cuisine there was a lot of béchamel, made with flour, butter and milk. When you cook it long enough so you don’t have the feeling of raw flour, it’s still a good sauce and there are chefs today who don’t know how to do it. You also use béchamel to thicken. Over the years we tried many different alternatives—vegetable puree, beurre blanc, cream—but the final result is not much better.” (Left: Moussaka with Yogurt Béchamel)

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