Sunday, March 9, 2008

Entrecôte Béarnaise & Pommes Pailles

this is by far, one of our finest culinary experiments. I wandered blindly into the world of emulsions, and emerged with a bowl of béarnaise as silken as banana cream pie, minus the banana and well, the pie. This perfectly smothered rib-eye was accompanied by a petite and crispy mountain of shoestring potatoes -- remarkably well-engineered with minimal mess by the accomplished Sous Chef, and some simple sauteed spinach. Merci de cette délicieuse soirée!

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