Michael Berch:
Chez Panisse
Michael Berch:
Menu for week of December 15, 2008
Michael Berch:
The wood-burning kitchen hearth
Michael Berch:
Place setting and menu
Michael Berch:
Dining room
Michael Berch:
Landon
Michael Berch:
Judy
Michael Berch:
Judith
Michael Berch:
Michael
Michael Berch:
Claudio
Michael Berch:
The kitchen
Michael Berch:
Dessert station
Michael Berch:
Goose breast (for the next night's dinner)
Michael Berch:
Dismembered geese
Michael Berch:
Lamb
Michael Berch:
Grilled leeks with herbs, egg, olive oil, and bottarga
Michael Berch:
Estouffade provençale of braised beef in red wine and orange zest, hand-cut pasta, and glazed carrots
Michael Berch:
Hand-cut pasta with mushrooms, herbs, peppers, and roasted garlic
Michael Berch:
White wine poached pear tart with burnt caramel ice cream
Michael Berch:
Truffles and candied orange peel