4/18/2013

Sergio Remolina, executive chef and instructor of the Bocuse Restaurant at CIA's Hyde Park campus, traveled to Lyon, France, to learn how to make Lyonnaise-style frisée salad directly from Paul Bocuse, the father of modern French cuisine. "It is a great combination of salty, bitter, tangy and smoky flavors," Remolina said. "As you cut into the poached egg, the warm yolk coats the salad and the taste is amazing."

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