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Haute Dining: 10 Questions for Chef David Diaz of Beaumarchais - Haute Living

November 30th, 2011 in french cuisine | No Comments »


Haute Dining: 10 Questions for Chef David Diaz of Beaumarchais
Haute Living
Dining, drinking and dancing? It's all possible at Brasserie Beaumarchais, which is part dining destination and part lounge. Go for Chef David Diaz's formidable French cuisine—bouillabaisse, filet mignon, tuna tartare, roasted duck a l'orange, ...

Andrew Carmellini, Chef at the Dutch, on the State of American Cuisine - Village Voice (blog)

November 30th, 2011 in french cuisine | No Comments »


Eater National
Andrew Carmellini, Chef at the Dutch, on the State of American Cuisine
Village Voice (blog)
What do you think of the state of American cuisine? I think it's much different than it was 20 years ago. I guess when new American cuisine started 20 years ago, it was more about French cooking with "local" ingredients, but it was more of a construct. ...
Andrew Carmellini's American CuisineEater National

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