The foundation of this creamy casserole is a classic mornay sauce, a béchamel sauce to which cheese has been added—in this case, Comté, a French cheese with a complex, nutty flavor that melts beautifully.
"Bacon and Eggs" Truffle Infused Custards w/ Crispy Prosciutto – an Amuse Bouche Phenom _ Yield: 8 Custards. Adapted from Thomas Keller's The French Laundry Cookbook
Bouchon Bibb Lettuce Salad thanks CJ for the rec.
Thomas Keller& Leek Bread Pudding Recipe on
Thomas Keller's Chicken Pot Pie is worth the effort ♥ Gourmet World Traveller
Game changer: Brown butter in soup. Thomas Keller’s Butternut Squash Soup with Brown Butter via
Brioche Deluxe - a Bouchon Bakery Recipe - Cinnamon&Coriander
pickle recipe used by Chef Thomas Keller~~This is actually The French Laundry Chef de Cuisine David Breeden’s grandmother’s recipe.