Bone marrow with celery étuvée, edamame, and ginger–white chocolate froth.

In memory of the late Chef Claude Bouillet, a disciplined French chef whose kitchens shaped many cooks.

Chef Bouillet led remarkable kitchens including Auberge Gavroche, Les Copains, Chez Loli, and later his own pride and joy, Le Bistingo, along with Provence Restaurant and Pastis.

He was demanding, precise, and deeply committed to the craft. Chefs like him remind us that kitchens are not only places of work, but places where discipline, resilience, and respect for the craft are forged.

Some chefs leave recipes. Others leave lessons that stay for life.