All My Chefs' Recipes
"My maternal grandfather and I often went on hikes, skiing, or scavenging for wild herbs and fruits. Over time, I realized how rich my region was. I’ve always eaten Mézenc, even before it got the DOP recognition in 2006. Just like I like to bring out the best in my local producers, I love to bring out the best in the products of my region."
Coleslaw is a staple of summer picnics. Crisp and refreshing, it’s the perfect accompaniment for barbecues and as a sandwich topping. Its name comes from the Dutch koolsla, a shortened version of koolsalade which means cabbage salad. When Dutch colonists came to America, at the beginning of the 18th century, they planted cabbages all along the Hudson River and used it to make this salad, amongst other dishes.
This recipe is a play on a classic French combination of Comté and vin jaune. I love the tang of Keen’s cheddar in this sauce, which goes wonderfully with the smoked egg and light crispiness of the salsify.
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