Dan Barber, New York-based chef/owner of two Blue Hill restaurants, came to Paris in October to share his concept of “intensely local” cooking over a lunch concocted for a select group of Parisian food writers and personalities at the Plaza Athénée.
Garlic and Herb Roasted Cherry Tomato Carbonara with Crispy Prosciutto + Burrata. Remove add mixture of parm eggs cream and pasta w. Add roasted cherry tomatoes and juices sp. Top w torn burrata and herbs.
Zucchini tart / For the crust: 2 cups whole wheat flour 1 tsp salt ¼ cup olive oil About ½ cup ice-cold water For the filling: 1 small green zucchini 1 small yellow zucchini Olive oil Dried oregano Kosher salt and freshly ground black pepper
Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino