Content about French cuisine

April 30, 2012
Having Words With: Russell Jackson
Lafitte's chef talks about the California foie gras ban.
April 27, 2012
Rice porridge with confit duck tongue
Chef Benjamin Lambert serves the dish at Wit & Wisdom in Baltimore
April 17, 2012
A chef’s journey to his first restaurant opening
Chef Cornelius Gallagher on opening Dragonfly in New York
April 16, 2012
Under the Toque: Cary Neff
Health-food pioneer brings flavorful cuisine to contract foodservice.
April 9, 2012
Chef Russell Jackson speaks out against San Francisco foie gras ban
California law banning foie gras takes effect in July
March 29, 2012
Top chefs on today's American cuisine
Regional, seasonal cuisine has revolutionized U.S. restaurant menus
March 13, 2012
Wines from Burgundy stand out at RN74
Wine is the star at Mina Group concept
February 24, 2012
Cool Plates: Potato skins
Chef Craig Strong interprets the bar snack for fine dining
January 23, 2012
Foie gras bratwurst, luxury comfort food
Independent eateries serve extra-rich hot dogs
January 20, 2012
Béarnaise ice cream sandwiches
The classic French sauce is re-imagined as a dessert
December 8, 2011
Michael’s chef-owner talks American cuisine
Chef Michael McCarty talks about discovering American cuisine
November 30, 2011
Fine Dining Hall of Fame: Brennan’s of Houston
Brennan’s of Houston, which was devastated in September 2008 by Hurricane Ike, has returned
November 30, 2011
Fine Dining Hall of Fame: wd~50
New York restaurant challenges cooking’s status quo
September 19, 2011
Bound to Be Popular

This is a special message from Hellmann’s® Extra Heavy and Best Foods® Extra Heavy Mayonnaise and Hellmann’s® Real Sauces. Traditional bound salad sandwiches like tuna salad, chicken salad and egg salad may not grab the headlines like artisanal, chef-driven gourmet sandwiches, but they are undeniably pleasing, familiar and popular with patrons.

September 6, 2011
Outback's Chris Sullivan builds Carmel Cafe & Wine Bar
Inspired by dishes from Spain, Italy, Greece, Morocco and France, the cuisine is modern Mediterranean
August 5, 2011
Irish Car Bomb
A pastry chef's take on the popular drink
July 5, 2011
Shallow poached American red snapper with crab cake ravioli and green rouille
Chef Robert Carter poaches red snapper in a court bouillon
May 10, 2011
Beard Awards: press room or audience?
It could be argued that I should hang up my hat as James Beard Award predictor
April 18, 2011
Having Words with Ferdinand Metz
Ferdinand Metz has seen the foodservice industry from many vantage points during his long career.
April 6, 2011
Food Flash: Top 10 sandwich condiments
Mayonnaise tops the chart by a wide margin
March 30, 2011
Chefs discuss Paul Bocuse’s impact on the culinary world
Keller, Boulud and Bocuse's son share thoughts on ‘chef of the century’
February 21, 2011
Chefs cook up versatile crêpes to stretch ingredients across dayparts
Quick and inexpensive, with French cachet but not French snobbery, these thin, versatile pancakes can be savory or sweet, hand-held or eaten with a knife and fork, and served for breakfast, lunch, dinner or a snack.

February 11, 2011
Duet of black and white cakes
From Oceana in New York City
January 19, 2011
Chervil makes a comeback
A favorite among chefs, French herb used for garnish and flavor
September 19, 2010
What's Hot: Seattle

Bisato


2400 First Ave. (206) 443-3301
 www.bisato.com
 Seats: 70. Cuisine: light Venetian-style small plates. Specialties: scamorza cheese crespelle with poached duck egg; warm prawns with ripened mango; marinated sardines with shaved fennel; halibut rillette and tomato with panzanella sauce. Main courses: $6-$12. Chef-owner: Scott Carsberg.


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