Joël Robuchon was inspired to create this dish after tasting a Vietnamese recipe for shrimp coated with soft vermicelli. "But I'm much more into Medi.
The key to this smooth and silky dish is to keep the potatoes hot as you mix in so much chilled butter—a pound for every two pounds of potato.
Pasta Carbonara - the most innovative and delicious version I've ever made!
Joel Robuchon's recipe for French Onion Soup
L'Atelier of Joel Robuchon: The Artistry of a Master Chef and His Proteges, a book by Patricia Wells, Joel Robuchon, Herve Amiard