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Prune stuffed gnocchi with foie gras sauce
April, 2014

Barbara Lynch’s Prune-Stuffed Gnocchi with Foie Gras Sauce

Serves 6 FOR THE GNOCCHI 22 pitted prunes 1 cup Vin Santo or Madeira, plus more if needed 2–2¼ pounds medium to high-starch potatoes, such as Idaho (russet), whole and unpeeled 1½–2 cups unbleached all-purpose (read more)

barbara_lynch_hdsht black
April, 2014

April 2014 Regarded as one of Boston’s leading chefs and restaurateurs, Barbara Lynch fell in love with the classics and masters of cuisine at a very young age.  She had her first cooking job when she was 12 and in high school she realized she wanted to become a professional (read more)

This is a private event. Tickets are available on a first come, first served basis. Availability is limited. Tickets are nonrefundable and cannot be resold. Ticket holder will be required to show identification at check in for the event. Must be 21 years of age or older to consume alcoholic beverages. Please drink responsibly
January, 2014

Click here to buy tickets to this special event! ONE NIGHT ONLY: MEET THE 2015 BOCUSE D’OR TEAM USA AT THE “ROAD TO LYON” KICK-OFF PARTY On February 5, 2014 the Bocuse d’Or USA Foundation will host an interactive event—with hors d’oeuvres from the Per Se kitchen (read more)

Oyster Soup Image
January, 2014

Philip Tessier’s Oyster Soup Recipe

Serves 4 Mise En Place: 1 cup leeks, sliced thin and washed 2 cups russet potato (small), peeled and sliced ¼” thick 2 tbsp butter 1 each garlic cloves, sliced thin 2 cups fish fumet (vegetable or chicken stock could be substituted) (read more)

January, 2014

January 6, 2014 We are very excited that Chef Philip Tessier from The French Laundry is the representing Chef for Team USA. We spoke to Chef Tessier about his experience, his influences and life outside the kitchen and below are the excerpts from our conversation. (read more)

Team USA
December, 2013

  2015 BOCUSE D’OR TEAM USA ANNOUNCED: CHEF PHILIP TESSIER AND HIS COMMIS SKYLAR STOVERY OF THE FRENCH LAUNDRY; The Bocuse d’Or USA Foundation selects two rising culinary talents to represent America at the 2015 Bocuse d’Or World Cooking Contest in Lyon, France (Skylar Stover, Philip Tessier) (read more)

December, 2013

December 16, 2013 New Jersey native Michael Tusk developed a profound curiosity about food at a very young age. Michael subsequently enrolled at the Culinary Institute of American in Hyde Park, New York where he became formally dedicated to the culinary arts. Determined to open a (read more)

December, 2013

On Sunday, November 10, Chef Josiah Citrin teamed up with Chefs Michael Cimarusti, Traci Des Jardins, Trey Foshee, Gavin Kaysen and Michael Tusk to host a Seven-Course Progressive Charity Dinner at Melisse Restaurant to benefit The Bocuse d’Or USA Foundation. ***** Want to stay connected with The Bocuse d’Or USA Foundation? Like us (read more)

lobster bolognese recipe
November, 2013

Josiah Citrin’s Lobster Bolognese, Fresh Capellini, Basil, Brown Butter Truffle Froth

Serves 6

Lobster 3 1/4 pound live Maine lobsters, cooked, claws and bodies shelled, cut into small dices Bolognese Sauce 1 medium sweet onion, cut into small dices 3 cloves garlic, cut in half, germ (read more)

October, 2013

October 2013 Los Angeles native Josiah Citrin is a veteran of the gourmet dining industry. His family was his first introduction to the world of food and led to his decision to become a chef. He studied in Paris and returned to the United States (read more)