La caille


"Chef Steve Benjamin and I come from the same region of France, so it's fun to go there and have him cook. I love his technique and style of cooking; it speaks well with where we came from and what we do. I especially love how he utilizes foie gras. He prepares it the way it should be prepared: simply and with a lot of soul. My favorite is the foie gras-stuffed quail with mashed potatoes. I also like the beef and foie sliders."

Also at L'Atelier de Joël Robuchon