A feast like no other
STRESSED over christmas menu planning? Imagine the intense pressure that chefs go through to create the most lavish dos. epicure got six top chefs in the industry to dish about the MOST memorable parties that they have cooked for.
Stephan Istel, chef owner of Bar-Roque Grill: “I previously worked with celebrity chef Daniel Boulud for seven to eight years. Once I was flown from New York to Palm Beach to cook for Paul Bocuse at his son's wedding. No expense was spared to produce an entire repertoire of traditional French dishes. On the menu was the most amazing representation of Daniel Boulud's classics such as whole roasted veal rack with vegetables cooked in a cocotte. Everything from Daniel Boulud's special house-brined Iranian caviar to his special smoked salmon and foie gras were flown in for this occasion. It was extremely stressful to create and cook for one of the biggest names in the culinary world! The kitchen, equipment and produce available all had to be top notch.”
Excerpt from the December 2013 issue of epicure.
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