by Professor » Wed Dec 05, 2012 2:26 pm
Speaking of morels. Went to a restaurant called La Provence (Chef John Besh owns it) a few years ago when Chef Rene Bajeaux was the head chef there. Chef Rene came out of the kitchen to see how everyone was enjoying the meal. I mentioned how much I loved something on the plate. He asked if I enjoyed mushrooms. Of course, I said I did.
He brought out an 8" plate of sauteed morels. They were from the restaurant farm (the restaurant has its own livestock and crops out back), sauteed in butter which was also made at the restaurant.
To this day, I have seldom had a finer meal. Woodsy, tart, sweet, bitter, salty, and meaty. Serious good eats!!