![]() Lagasse was a master of "haute Creole" cooking, a complex blend of Creole and Cajun with signature dishes such as baked redfish en papillote and bread pudding soufflé. In a pinch, use a store-bought pie crust.īefore he was a television food mega-star, Emeril Lagasse made a name for himself as the chef at the legendary Commander's Palace in New Orleans, arguably the city's best restaurant at the time. Soltner described the food of his native Alsace as based on "very good dry white wines and wonderful regional produce." This pie makes a simple, elegant, and satisfying weekend lunch paired with a chilled bottle of Alsace wine and a green salad. This is home cooking at its best, from one of America's most revered French chefs. Wolfert noted how strongly Soltner felt while preparing the tart, with "pleasure and nostalgia plainly visible on his face." The secret to the flaky pâte brisée is the single turn made with the dough in step 2. Soltner opted to recreate his mother's outstanding potato pie, which Wolfert said was "a simple thing, yet elegant." It consisted of a flaky pâte brisée filled with thinly sliced potatoes, bacon, hard-cooked eggs, herbs, and crème fraîche. ![]() Included was André Soltner, then the chef at the legendary Lutèce in Manhattan. In February 1979, Paula Wolfert penned an article about great Alsatian chefs cooking their mothers' food.
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