This sassy roast chicken gets its moist meat and ultra-crisp skin from the two-step process of searing it in a skillet then sliding the whole thing in the oven. Simplicity.
- 30 M
- 1 H, 20 M
- 1
Recipes from The Balthazar Cookbook
The Balthazar Cookbook captures that energy, that style, and that cuisine, with recipes for the most-loved and most-accessible French dishes: seafood ranging from the ultra-simple Moules à la Marinière to more ambitious Bouillabaisse; chicken and game favorites that include Coq au Vin and Cassoulet; red-meat classics such as Braised Short Ribs and Blanquette de Veau; sides like the perfect French Fries or sublime Macaroni Gratin; and finales that include Crème Brûlée and Chocolate Pot de Crème. This is the best of French cooking, from one of the best-loved French restaurants in the country.
Sole à la Meunière
Classic bistro cooking at its best, sole meuniere maintains a balance between nutty brown butter and the lilt of lemon. A simple dish with a complex taste.
- 30 M
- 45 M
- 2
Macaroni Gratin
This diminutive mac n cheese arrives in teensy dishes at hoity-toity Balthazar, though it creates no less a sensation when scooped straight from a big old baking dish unceremoniously plonked in the center of the kitchen table.
- Quick Glance
- 25 M
- 50 M
- 0
Profiteroles
Profiteroles make a rich, elegant dessert. Light puff pastry is filled with vanilla bean ice cream and melted chocolate sauce is drizzled over top.
- 35 M
- 1 H, 30 M
- 8