claude troisgros造句

• Claude Troisgros said, " I never use fish fumet anymore.
• Saturday lunch was at C . T ., Claude Troisgros'restaurant.
• Claude Troisgros demurred, saying home cooks could make the sauce with chicken stock or just white wine.
• Chodorow said, referring to restaurants by Alain Ducasse and Claude Troisgros that Chodorow runs for Schrager in other cities.
• "' Claude Troisgros "'is a French chef who lives in Rio de Janeiro, Brazil.
• Claude Troisgros runs four restaurants in Rio de Janeiro, Olympe and 66 Bistr? CT Brasserie and CT Boucherie.
• The sophistication of Claude Troisgros, Rio's top restaurateur, who serves as a consultant here, is evident.
• Palmer spent a week in Brazil last fall cooking charity dinners with Claude Troisgros and Daniel Boulud, both New York chefs.
• The restaurant run by Claude Troisgros, whose family owns the famous Michelin three-star in Roanne, near Lyons, is predictably superb.
• Chodorow's partner in the Brazilian restaurant was chef Claude Troisgros of Roanne, France, renowned for his namesake restaurant in Rio de Janeiro, Brazil.
• Claude Troisgros, the owner of C . T . in Manhattan, said he had been aware of D'Artagnan before he opened the restaurant last year.
• Claude Troisgros, 39, his son and the chef and owner of C . T ., wore blue jeans, a short-sleeved shirt and loafers.
• During lunch, the chefs were asked if their cooking styles were radically different, especially considering that Claude Troisgros has spent most of the last 20 years away from Roanne.
• At C . T ., chef owner Claude Troisgros, son of France's three-star Pierre Troisgros, matches a Brazilian style he picked up in South American with his traditional French training.
• As for Rocco's on 22nd, Chodorow is bringing in Claude Troisgros, who has a restaurant in Rio de Janeiro and is the consulting chef at the Blue Door at the Delano Hotel in Miami Beach.
• As his father brought the eggs to a fluffy and creamy consistency, Claude Troisgros remarked, " You can't salt the eggs at the beginning because it breaks down the whites and you don't get as creamy a texture ."
• Down at C . T ., the acclaimed new restaurant of Claude Troisgros on East 22d Street, the dining room was packed with customers ordering the likes of $ 24 crispy snapper with confit of eggplant and $ 26 beef tenderloin in red-wine sauce with yuca biscuits.
• THE BLUE DOOR, at the Delano, ( 305 ) 674-6400, is a stage for the South Beach follies, but it's a superb restaurant, too, especially when Claude Troisgros, the consultant chef, is there to cook his sauteed foie gras with star fruit and jumbo ravioli filled with taro mousseline.