Chef Gras Shows the Tools of His Trade: The Kitchen Lab
Photographs by Tim Klein Chef Laurent Gras's Chicago restaurant, L20, turns two this month. He invited us into his kitchen for a look at the unorthodox tools he uses to create his elegant seafood-based cuisine. 1. SHAVE-ICE MACHINE Gras uses his industrial-grade Gadget for dishes such as shaved tuna, which he serves seasoned with only a touch of salt atop his version of tuna tartare. "It's ...
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