F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Slideshow

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.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 6 of 7
  • < back
  • next >
Omelet Norv&eacute;gienne
Photo &copy; Seelow/photocuisine/Corbis

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or

    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.”

    More ∨
    advertisement
    You might also like
    advertisement