All of the eels of the world begin and return to the Sargasso Sea: can you imagine a more disgusting place to swim? It sounds like the scariest place on earth. In the course of their journey, some of those eels swim down the Saint Lawrence River, near the shores of Kamouraska, Quebec. And some of those eels get caught in weir traps by guys like Bernard Lauzier. Bernard smokes and brines eels and sturgeon, both of which we use at all three restaurants for many dishes, including this one right here. Eel is so meaty and delicious; Fred refers to it as the “undersea tenderloin.”
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.