Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Duo of Beef

By Chef Daniel Boulud

  1. Pour wine into large saucepan over medium heat; bring to boil. Boil until reduced by half. Remove from heat.
  2. Center rack in oven and heat oven to 350°F.
  3. Warm oil in Dutch oven or large casserole over medium-high heat.
  4. Season ribs all over with salt and crushed pepper.
  5. Dust half of ribs with about 1 tablespoon flour.
  6. When oil is hot sear 4-5 minutes on all sides until well browned. Transfer browned ribs to plate.
  7. Dust remaining ribs with flour and sear in same manner.
  8. Remove all but 1 tablespoon fat from pot, lower heat to medium and toss in all vegetables and herbs. Brown lightly,
    5-7 minutes, then stir in tomato paste and cook 1 minute to blend.
  9. Add reduced wine, browned ribs and stock or broth to pot. Bring to boil, cover and place in oven to braise ribs until
    tender enough to be easily pierced with fork, about 2 1/2 hours. While braising, every 30 minutes or so, skim and
    discard fat that bubbles to the surface.
  10. Chef Boulud recommends making the recipe to this point, then cooling and chilling ribs and stock in the pan. On the
    next day scrape off the fat and warm ribs before continuing.
  11. Carefully (tender meat falls apart easily) transfer meat to tray. Boil pan liquids until thickened and reduced to approximately l quart. Season with salt and pepper and pass through fine sieve. Discard solids.
  12. Ribs and sauce can be made several days ahead and stored covered in refrigerator. Reheat gently, basting
    frequently, on top of stove or in 350F oven.

Sauce Choron

  1. In a large saucepot, reduce all ingredients except butter and tomato puree by half. Strain and discard solids. 
  2. In heat proof bowl, whisk to combine 3 Tbs of reduction with two eggs. Bring a small pot of water to a simmer and
    place bowl on top. Heat mixture, while whisking, to reach 65°C, remove from the heat at 68°C.
  3. Slowly stream in the warm butter, while whisking, to make a thick sauce. Whisk in the tomato puree; season with
    salt. Transfer to an ISI Foamer charged with one C02 cartridge and keep in a warm place.
  • 8 servings
  • 1 hr 30


3 bottles dry red wine
2 tsp vegetable oil
8 pieces of short ribs, trimmed of excess fat
Salt (to taste)
2 tsp black peppercorns, crushed
All-purpose flour for dredging
10 garlic cloves, peeled
8 large shallots, peeled, trimmed and split
2 medium carrots, peeled, trimmed and cut into 1” lengths
2 stalks celery, peeled, trimmed and cut into 1” lengths
1 medium leek, white and light-green only, trimmed, coarsely chopped, washed and dried
6 sprigs parsley
2 sprigs thyme

For the sauce:

2 cups white wine
1 cup white wine vinegar
1/2 bunch tarragon
5 whole sliced shallot
1 bunch chopped chervil
1/2 tsp crushed black pepper
1/2 cup + 1/3 cup clarified butter, melted
2 Tbs tomato puree
  1. Blanch and peel the tomatoes on the vine. Slice the top from the vine tomatoes and scoop out the inside using a
    Parisian scoop. Chop the plum tomatoes and combine in a medium skillet with the olive oil, shallot, garlic, and sachet. Cook the tomatoes on a low simmer for about 20 minutes, stirring occasionally, to reach a marmalade consistency; discard sachet.
  2. Line a sieve with cheesecloth and place over a bowl. Strain cooked tomato in the sieve overnight in the refrigerator; allowing any liquid to drain to the bowl. The next day, chop the strained tomato and reserve liquid.
  3. In a small bowl, combine chopped tomato with sundried tomato and chopped basil; adjust seasoning if necessary and transfer mixture to a piping bag. Pipe filling into hollowed tomatoes. When ready to serve; heat the stuffed tomatoes
    on a stovetop steamer for 30 seconds and peel off the outer skin.

For the Tomato Caramel:

Combine strained liquid with a pinch of sugar (about 1/4 tsp per 1/2 cup) and reduce to a syrupy
consistency. Transfer to a blender and puree with enough olive oil to reach a smooth, thick consistency.

  • 8 servings


8 tomatoes on the vine
8 plum tomatoes
1/4 cup olive oil
1 shallot, diced
1 clove garlic, chopped
Sachet (2 sprigs thyme, 1 bay leaf, 2 basil stems and pinch black peppercorn wrapped in cheesecloth and tied with butcher’s twine)
1/4 cup chopped sun-dried tomatoes packed in oil
2 Tbs chopped fresh basil
Sugar, as needed
Olive oil, as needed
Salt and fresh ground pepper
  1. Bring a large pot of salted water to a boil and place a bowl of ice water on the side. Blanch 2 bunches spinach in
    salted water until tender, and chill in the ice water.
  2. Heat two ounces of the butter in a small pot to brown. Strain; place in blender and purée with the browned butter
    until smooth.
  3. Heat a large sauté pan with the remaining butter over medium high heat. Sauté the shallots until translucent, and add remaining 3 bunches spinach. Sauté until wilted; and then mix in the puréed spinach and season with salt and pepper.
  • 8 servings


5 bunches spinach, long stems removed
4 ounces unsalted butter
3 shallots, minced
Salt and freshly ground white pepper
  1. Preheat oven to 400°F. Heat the olive oil in a large skillet over high heat. When ready to serve, season the beef on all
    sides with salt and pepper.
  2. Place a single layer of the beef in the pan (you may need to do this in batches) and sear on all sides, while basting.
    Add the garlic and thyme halfway through.
  3. Transfer the skillet to the oven and roast for approximately 8-10 minutes, flipping the meat halfway through, until
    medium rare (135°F internally). Remove the meat from the pan and rest for 5 minutes in a warm spot before serving.
  • 8 servings


3 1/2 lbs wagyu rib eye, cut into (4) 5 ounce portions (2.5 ounces per portion after sliced)
Salt and coarse ground pepper
Olive oil, as needed
3 cloves garlic
3 sprigs thyme
  1. In medium saucepan over high heat, bring water and butter to boil. Add flour and cook over low heat, stirring with
    wooden spoon until smooth and dried, about 10 minutes.
  2. Remove from heat, cool slightly and beat in eggs, 1 at a time. Using scale, measure 8 ounces of combined, hot,
    cooked potato and 2 ounces hot pate a choux. Place in large bowl and combine well. Season with salt and pepper.
  3. Using palms of hands, roll dough into at least 8 chestnut-size balls. If using black garlic press 1 clove into center of
    each ball. Chill in refrigerator.
  4. When ready to serve, fill medium saucepan 1/3 of way with oil; heat to 350F. Fry balls until golden brown. Drain on
    paper towel and sprinkle with salt.
  • 8 servings


1/2 cup water
2 tablespoons butter
1/2 cup all-purpose flour
2 whole eggs
4 ounces EACH warm, cooked, peeled Yukon and Idaho potatoes
Salt and pepper`
8 cloves black garlic, optional (available at
Vegetable oil for frying
  1. For each serving, place a stuffed tomato on the bottom left corner of a warm square plate and top with choron
    foam; garnish with 5 dots of tarragon oil on top of the foam.
  2.  Place the seared rib eye and garnish with peppered oil.
  3. Draw a line of tomato caramel through the center of the plate horizontally.
  4. On the top left corner, place a spoonful of spinach, then a braised short rib on topped with diced mozzarella and a couple of pieces of bresaola and micro basil.
  5. On the top right corner, place a spoonful of shallot confit and then a piece of pommes dauphine. Serve hot.


Chopped buffalo mozzarella
Peppered Oil
Julienned tomato confit or sundried tomatoes
Micro Basil
Diced Bresaola
Shallot Marmalade