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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Slide 6 of 7
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Omelet Norvégienne

“Today pastry chefs are much more well known and dessert is more important than it was 30 years ago. Back then, for a party you might make omelet norvégienne, also known as baked Alaska: a biscuit with ice cream, covered with a meringue and baked in the oven. Now desserts are more sophisticated.”

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