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!
Posted by Lauren at 8:00 PM