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Onion Soup Les Halles
The better and more intense your stock, the better the soup’s going to be. This soup, in particular, is a very good argument for ma...
Frisée Aux Lardons
Chicken Liver Vinaigrette
Escargots
I could lie to you. I could tell you to use fresh snails, implying that we, of course, use only fresh ones at the restaurant. The truth? ...
Skate Grenobloise
Long thought of as a “trash fish,” skate is one of the truly great seafood items: tender, sweet, well-textured--and cheap. Wh...
Steak Au Poivre
You pick it, friend—whatever cut you want to use. Most restaurants opt for sirloin (at Les Halles we use the relatively obscure pav...
Blanquette de Veau
There are certain rules in the world of cooking. One of them is that color contrast is a good thing. A plate with too much white, for ins...
Mignons de Porc à l’ail
This is one of the most popular dishes at Les Halles. Yet another dish that would really benefit from a stash of good demi-glace.
Garlic Confit
This is good stuff. Sweeter and more full-bodied than raw garlic, It’s a nice garnish or flavoring agent.
Boeuf Bourguignon
Traditionally, this dish is cooked entirely with red wine. And that’s fine, just fine. But if you listened to me earlier, and keep ...
For his TV show A Cook’s Tour, Tony visited fishing villages in Vietnam, bars in Cambodia, and Tuareg camps in Moro...
