Tag Archives: Paul Prudhomme

‘CR20’ And Ruscalleda’s Rocking Restaurante

Every decade or so, a new culinary caprice climbs aboard the buzzword B&O, and—city by city—restaurants open up to cash in on pay homage to the ‘trend’. Here in Detroit over the past thirty years or so, there was ‘nouvelle … Continue reading

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Getting Sauced: Pairing Wine With the Mother Sauces

Besides extraordinary palates, what do George Escoffier, Antonin Carême, Julia Child, Paul Prudhomme and Masaharu Morimoto have in common? They were all sauciers—which means they could make a mother of a sauce. Mother sauces are at the foundation of classical … Continue reading

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