Thomas Keller

Parmesan Crisps

Chanterelle Omelets with Fines Herbes Sauce

Lemon-Brined Fried Chicken

Beurre Monté: The Workhorse Sauce

Confit of Peaches with Mint

Orange Chiffon Cake with Rhubarb Jam

Lobster Broth

Creamed Potatoes with Tomatoes

Salt-Baked Branzino

Coral Oil

Crème Caramel

Sautéed Brussels Sprouts and Squash with Fried Sage

Parmesan Barley Cake

Endive-Watercress Salad with Candied Walnuts

Stewed Winter Vegetables

Roasted Garlic Butter Crostini with Tomato Confit

Fennel Mustard

Toasted Quinoa Porridge With Black Trumpet Mushrooms

Roasted Eggplant Caviar Crostini