CIA Assistant Professor of Culinary Arts Sergio Remolina demonstrate how to prepare Salade de Frisée aux Lardons.
The newest restaurant at The Culinary Institute of America (CIA) in Hyde Park, NY pays homage to world-renowned Chef Paul Bocuse, the father of modern French cuisine. Among his many accomplishments, Chef Bocuse pioneered the market-inspired menu, which focuses on fresh and seasonal ingredients that set the stage for today’s local sustainable movement.
The Bocuse Restaurant showcases a selection of classic mainstays, regional favorites, and iconic signature dishes. CIA Chef Sergio Remolina is the executive chef and instructor at the restaurant. To prepare for the opening, he traveled to Lyon, France to cook alongside Chef Bocuse.
One classic dish on the new menu is Frisée aux Lardons, or Lyonnaise-style Frisée Salad. “It is a great combination of salty, sweet, bitter, tangy, and smoky flavors,” says Chef Remolina. “As you cut into the poached egg, the warm yolk coats the salad and the taste is amazing.”
Frisée, a member of the endive family, has a small head with spiky or frilly thin leaves. Trim the green part of the lettuce by cutting it off with kitchen scissors, wash in cold water, spin the leaves dry, and hold in a damp towel in the refrigerator until you are ready to serve.
Frisée aux Lardons is an impressive start to an elegant dinner or a delicious main course for lunch. For the recipe for FRISÉE AUX LARDONS (Lyonnaise-Style Frisée Salad) from The Bocuse Restaurant at The Culinary Institute of America, click here.
To learn more about the world’s premier culinary college, visit www.ciachef.edu.