Chef Paul Liebrandt

Photo: Dinner at Corton in New York.  Presented my book to chef/owner Paul Liebrandt (pictured here).  Chef Liebrandt melds classical cuisine with contemporary.  He has embraced the sous vide method and creates the most incredibly delicious dishes!  Two Michelin stars, Three stars by the New York Times and was nominated as the Best New Restaurant in the US by the James Beard foundation.

Dinner at Corton in New York. Presented my book to chef/owner Paul Liebrandt (pictured here). Chef Liebrandt melds classical cuisine with contemporary. He has embraced the sous vide method and creates the most incredibly delicious dishes! Two Michelin stars, Three stars by the New York Times and was nominated as the Best New Restaurant in the US by the James Beard foundation.

Featured Recipe

Pumpkin Spice Cake

Tired of the same old pumpkin pie for Thanksgiving? Why not enjoy this fabulous sous vide Pumpkin Spice Cake topped with warm Carmel sauce. Happy Thanksgiving!

 

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