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Prepared by Philippe Feret for Ile de France Cheese
at Brasserie Julien, New York. |
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Delicious melted Ile de France Goat Cheese stuffed in a soft polenta smothered with homemade Ratatouille. Can be enjoyed on a breezy summer day and can also warm the spot on a chilly autumn evening.
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Watch Chef Gwen prepare a delicious Etorki Tartlet at Frederick's in New York City.
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Chef Phillippe prepares his favorite fondue recipe from Brasserie Julien in New York City.
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