We hope you are enjoying following along with our Julia Child cooking journey so far. If you haven’t had the opportunity to taste any of these dishes yet for yourself, or even if you have, we hope you’ll be able to come to the bistro tonight for Escalopes de Veau a L’Estragon – Sautéed Veal Scallops with Brown Tarragon Butter, from Mastering the Art of French Cooking, Volume 1.
Taking the lead on preparation of this dish, as he did the Potage Parmentier, Apple Turnovers and Chicken Fricassee, will be our chef Todd Mueller. Todd frequently applies his experience in the extended program of Paris’ École Lenôtre to create traditional French dishes for our menu, and our Julia Project is really giving him and all of our talented kitchen crew an opportunity to shine. Coming up, we’ll feature an inside view from Todd into what it takes to create dishes like these on a restaurant scale — and maybe a tip or two for those who’d like to try whipping them up at home.