[Photos: Nikki Goldstein] With a name like salmon and eggs vol-au-vent, you'd hope this dish came with an explanation. Alas, L'Ecole keeps it a surprise—even the waiters won't tell you much if you ask. Maybe you know that vol-au-vent...
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"Any snark on the scoresheets was tempered not only by our own memories of the ordeal, but by the humble pie we've baked, burnt, and eaten since graduating." One of the unadvertised perks of graduating from the French Culinary Institute...
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