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Laurent Gras
Laurent Gras is a chef and cyclist in New York City.
Recent Activity
Prime short rib , even if it is more expensive than "choice", gives you a much better result. It is like buying a meat that can never been over cooked. Only 2% of beef is certified prime by the USDA... Continue reading
Posted Jan 6, 2011 at LaurentGras
Laurent Gras has shared their blog LaurentGras
Nov 19, 2010
In France, you do not call them stars or etoiles. You call them macaroons, probably because of their shape in the guide. 1, 2 or 3 macaroons - is as many as you can get. I want to congratulate the... Continue reading
Posted Nov 16, 2010 at LaurentGras
From Wikipedia: Iki Jime (活き締め?) or Ike ... Continue reading
Posted Nov 2, 2010 at LaurentGras
We have matsutake mushrooms at the restaurant now. We are doing a simple preparation that really shows the best of the product. As soon as they are received, they are peeled and the bottom of the stem is trimmed. They... Continue reading
Posted Oct 27, 2010 at LaurentGras
I just posted about Pho: The Dish, so now some detail on the dipping sauce. The dipping sauce can be served on the side or mixed directly into the bouillon. We combine four components: hot Sriracha chili sauce, Hoisin sauce,... Continue reading
Posted Oct 21, 2010 at LaurentGras
Pho, the classic Vietnamese dish, is from the southern part of Vietnam where French and Chinese influences have been the strongest. The bouillon is made out of beef (we use oxtail and chuck) and burned onions and ginger. It is... Continue reading
Posted Oct 19, 2010 at LaurentGras
Lamb tends to have a light and gamy flavor. Even the Colorado lamb loin that we are using needs a hint of another flavor to make it magical. In my family we always cook lamb with a lot of garlic.... Continue reading
Posted Oct 5, 2010 at LaurentGras
Sponge 500 grams water 500 grams AP flour 2 grams yeast Mix all the ingredients together in a bowl. Cover and let set for 12 hours in a warm place. Dough 450 grams AP flour 4 grams yeast 100 grams... Continue reading
Posted Oct 1, 2010 at LaurentGras
Ceviche is one of the dishes I experienced for the first time 20 years ago in Iquitos, Peru. The fish was thinly sliced, then marinated raw in its own juices. Ceviche is usually fish or shellfish that is "cooked" by... Continue reading
Posted Sep 23, 2010 at LaurentGras
We would not feel comfortable serving, a slice of foie gras in our sashimi section of the menu without the compliment of seafood. It turns out that rare cooked lobster, with its natural sweetness and chewiness, works very well with... Continue reading
Posted Sep 20, 2010 at LaurentGras
As fashion trend has taken the monogram print as a logo, or as a part of the design, I thought that food could do the same. We as chefs are always thinking and looking for innovative plating to create a... Continue reading
Posted Sep 15, 2010 at LaurentGras
A dish always start somewhere. More precisely, it starts with a component that will be one of the main players on the plate. Sometime you continue the idea and are able to finalize it. Sometimes the idea just dies. It... Continue reading
Posted Sep 11, 2010 at LaurentGras
Fresh wakame, which has not been preserved in salt or sun dried, is not an easy product to get especially when it is grown in Japan. You need to find a good source and plan the delivery in advance with... Continue reading
Posted Sep 8, 2010 at LaurentGras
Twice a week we receive Tai snapper from New Zealand. You might think that buying fish from so far away you might not get a really fresh product, but when you open the box you realize it is really pristine.... Continue reading
Posted Aug 25, 2010 at LaurentGras
We use Nopales from time to time in cold preparations. I definitely like the texture and the freshness of this vegetable. It can remind you a bit of a cucumber, but with a more vigorous character and a greener flavor.... Continue reading
Posted Aug 18, 2010 at LaurentGras
Both of these preparations combine the same ingredients: corn and heavy cream. The hot preparation calls for a reduction of cream, shallot and corn, which is blended and strained. Then it is poured into a spherical mold, frozen, and rolled... Continue reading
Posted Aug 6, 2010 at LaurentGras
A velvet skin, melting flesh, sweet and flavorful, the apricot translates summer by its warmness. I remember that special time, at our country property in France, when the apricot trees were full of fruit. Climbing up the tree and eating... Continue reading
Posted Aug 4, 2010 at LaurentGras
We tried to make sesame paste out of sesame seeds, but there was always a bitter finish that bothered me. So we sourced sesame paste, black and white, directly from Japan. We use in recipes from time to time. The... Continue reading
Posted Jul 29, 2010 at LaurentGras
After several versions, Noe our baker has finalized the potato bread to put it into production for our bread program. We were mainly working on the consistency of the bread, and the holding time from when it comes out of... Continue reading
Posted Jul 15, 2010 at LaurentGras
Green papaya salad combines the freshness of the various ingredients used, but the real flavor for me is the dressing. I've visited Thailand on several occasions and each time I always went to the market to taste the dressing, made... Continue reading
Posted Jul 12, 2010 at LaurentGras
The final dish combines fresh strawberries, marinated in the strawberry juice to enhance the natural flavors, frozen strawberries filled with aloe vera or strawberry sorbet, preserved aloe vera diced into cubes, a black sesame seeds croquant and few drops of... Continue reading
Posted Jul 2, 2010 at LaurentGras
Once we have the strawberry juice, it is filtered and set with agar, then liquefied to become a gel at a liquid stage. The strawberry molds are first seasoned with ground black pepper to recreate the natural strawberry seeds on... Continue reading
Posted Jun 30, 2010 at LaurentGras
The local strawberry season is pretty short in Chicago and if you miss it by a week, there's not too much left. They are not as sweet as the fruit in the warmer regions of the country, but the flavor... Continue reading
Posted Jun 28, 2010 at LaurentGras