Yield: 1 servings
Great cooking is both an art and a science, and nobody exemplifies a greater mastery of both aspects than Chef Warren Le Ruth. After working in the laboratories of corporate food service companies developing products and flavors, he decided it was time to return to his roots in New Orleans and open a showplace for a special brand of Creole cuisine.
Ensconcing Le Ruth's in a comfortable remodeled house, Chef Le Ruth set about developing a new haute Creole style based on New Orleans provender prepared with classic European techniques,. The combination is unique and wonderful --- a perfect blending of time-proven dishes with a special flair, always balanced and always consistent.
Chef Warren Le Ruth is still experimenting with flavors, for himself, for fellow chefs, and for corporate clients. His measurements are precise, worked out over years of trial (but not of error), and each ingredient is meticulously weighed or meted out with careful thought ot its effect on the final product.
Because Chef Le Ruth has done all the preliminary work, the recreation of his dishes is relatively simple, sometimes deceptively so. While loose interpretation of recipes is often encouraged in this book, with Le Ruth's formulas strict adherence is suggested. Each stop and each ingredient is there for a purpose. The beautiful food created by Le Ruth the Artist has been carefully thought out by Le Ruth the Scientist.
Menu: Le Ruth's
(Boiled shrimp in Creole mustard sauce.) Medallions of Pork
(Seasoned pork medallions and cucumber in a Creole mustard sauce.) Genoise with Amaretto and Chocolate.
(Sponge cake with chocolate and amaretto filling.) Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Warren Le Ruth, Le Ruth's Restaurant, New Orleans