Game changer: Brown butter in soup. Thomas Keller’s Butternut Squash Soup with Brown Butter via
The foundation of this creamy casserole is a classic mornay sauce, a béchamel sauce to which cheese has been added—in this case, Comté, a French cheese with a complex, nutty flavor that melts beautifully.
Bouchon Bibb Lettuce Salad thanks CJ for the rec.
Thomas Keller's Chicken Breasts with Tarragon. Season chicken then bake or grill. Substitute onions for shallots.
"Bacon and Eggs" Truffle Infused Custards w/ Crispy Prosciutto – an Amuse Bouche Phenom _ Yield: 8 Custards. Adapted from Thomas Keller's The French Laundry Cookbook