The Journal
Notes from
the table.
Stories from our kitchen, recipes to try at home, and quiet thoughts on wine, season and hospitality.
Featured
Journal
Why we keep it to thirty-two seats
With thirty-two seats, the kitchen cooks each course for the whole room at the same moment, so every plate leaves the pass at its best.
Journal post · our story · tasting menu
All Entries
5 ENTRIESRecipe
Seared scallops with sunchoke purée
A home version of our Saint-Jacques: a silky sunchoke purée under scallops seared hard for a golden crust. Takes 35 minutes and serves two.
Recipe
Crisp-skin sea bass with saffron butter
Skin-on sea bass cooked until crackling, served with artichoke hearts and a quick saffron butter sauce. Takes 40 minutes and serves two.
Recipe
Orange and Grand Marnier soufflé
A light, tall soufflé on a thick orange pastry-cream base. The only rule is not to open the oven door. Takes 45 minutes and serves four.
Journal
Choosing wine styles for a tasting menu
Match the weight of the wine to the weight of the dish, start light and crisp, and keep dessert wine sweeter than the dessert.
Join us