TODAY Food Editor
In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Day Boat Chatham Cod with Sautéed Bok Choy, Mango and Watermelon topped with Coconut in a Sake Emulsion from Alain Ducasse at the Essex House in New York City.
Sounds delicious, but a bit too complex to make at home? Well, it’s not that hard at all! This recipe “stolen” from Tony Esnault, executive chef at Alain Ducasse at the Essex House, is a delightfully simple synthesis of French cooking with international twists. You’ll almost think you can cook as well as the legendary Alain Ducasse himself!
1PfalsefalseAbout the chef: Born in the small town of Saumur in France'’ Loire Valley, Tony Esnault sharpened his culinary palate as a boy, eating the freshest fruits and vegetables from his grandparents’ farm. His grandmother's cooking inspired his love of cuisine and appreciation for the finest ingredients.
Esnault started professional training at the François Rabelais culinary school, and then began his restaurant career in 1990 at Le Montparnasse 25 in the Le Meridien Montparnasse Hotel in Paris. He moved on to the Carré des Feuillants, and then to the Auberge de L’Ill in Alsace. In 1996, Chef Esnault began working with Ducasse at the Louis XV Alain Ducasse Restaurant in Monte Carlo, where he worked for three years. Throughout this period, Esnault traveled with and assisted Ducasse at gala dinners from Japan to Brazil.
Since then, Esnault has worked as a sous chef at The Ritz-Carlton San Francisco and at The Ritz-Carlton Boston. As the executive chef at The Ritz Carlton Boston, he reinvented the restaurant’s “The Dining Room” and reopened it in 2002. Food & Wine Magazine awarded Esnault “Best Hotel Chef of America” in 2004. In May 2005, he was appointed executive chef at Alain Ducasse at the Essex House.
Day Boat Chatham Cod with Sautéed Bok Choy, Mango, Watermelon and Coconut in a Sake Emulsion is served at Alain Ducasse Restaurant at the Essex House as part of a three course meal that includes a choice of one appetizer, one fish or one meat and one dessert for $150. This recipe is for a serving size of two.
Alain Ducasse at the Essex House
155 West 58th Street
New York, N.Y. 10019
leftfalsefalse0falsefalse25Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.