Anthony Bourdain

Anthony Bourdain
Did you know?

For his TV show A Cook’s Tour, Tony  visited fishing villages in Vietnam, bars in Cambodia, and Tuareg camps in Morocco. He ate smoked fish in the frozen Russian countryside, deep-fried Mars Bars in Glasgow, and the still-beating heart of a cobra in Saigon.

Anthony Bourdain
Anthony's Featured Recipe
Steak Au Poivre

Click here for recipe

Anthony Bourdain is the executive chef at Brasserie Les Halles in New York, and the host of the series No Reservations on the Travel Channel.


Raised in New Jersey, Tony’s love of good food was born on a family trip to France where young Tony tasted his first oyster. He spent two years at Vassar College before attending the Culinary Institute of America in Hyde Park and embarking on a culinary career. He is a 28-year veteran of professional kitchens, having worked as a dishwasher, line cook and chef in places he describes as “good, bad and horrible.”


 In 2000, Anthony published a memoir of his experiences in the culinary underbelly,  Kitchen Confidential, which became an international bestseller. He is also the author of A Cook's Tour, Les Halles Cookbook, The Nasty Bits, and the novels Bone in the Throat and Gone Bamboo. He has traveled the world with his television shows No Reservations and Food Network’s A Cook’s Tour.


Tony lives in New York City with his family.



Latest Recipes


Escargots have been considered a delicacy from as far back as ancient Rome, and for good reason. While the idea of eating snails, even fancy French snails, might seem strange at first, they have a rich, buttery flavor that appeals to audiences the world over. Escargots are popular in Spain and Portugal, but are perhaps most known as a part of French cuisine. This escargot recipe calls for canned snails, so there's no need to hunt down any fresh ones, and makes for a sophisticated appetizer at any dinner party.

(1 Votes)

Coq au Vin

It's one thing to make a chicken recipe, but it's another if you're attempting Coq au Vin! This recipe takes several days to prepare, but don't let that stop you from trying it. Many of the steps are actually easy to do and require cooking skills you've likely used countless times in the past. This recipe is perfect for serving for a special occasion, so consider keeping this recipe up your sleeves the next time you want to impress that special someone. If you really want to impress your date, then serve Anthony Bourdain's recipe for Crme Brle for dessert!

(1 Votes)

Steak Au Poivre

You pick it, friendwhatever cut you want to use. Most restaurants opt for sirloin (at Les Halles we use the relatively obscure pav), bu...

(1 Votes)

Les Halles Fries

There were surely few lowlier, more stupid moments in American history than when a few boobish media whores started talking about changin...

(1 Votes)

Onion Soup Les Halles

The better and more intense your stock, the better the soups going to be. This soup, in particular, is a very good argument for making y...

(1 Votes)

Skate Grenobloise

Long thought of as a “trash fish,” skate is one of the truly great seafood items: tender, sweet, well-textured--and cheap. Which is why m...

(1 Votes)

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...

(1 Votes)

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.

(1 Votes)

Garlic Confit

This is good stuff. Sweeter and more full-bodied than raw garlic, It’s a nice garnish or flavoring agent.

(1 Votes)

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 a stas...

(1 Votes)

Créme Brûlée

(1 Votes)
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