“Welcome to our Members-only section! We’re thrilled to have you join our community. Please take a moment to fill out the registration form below to begin accessing valuable and useful information.”
Born and raised in France, François Latapie as a unique and versatile background that combines experience in restaurant and specialty food, interior design, five stars Forbes hotel including exposure through two continents.
Latapie is the consummate host, a gentlemanly mix of French gentility and American affability.
"Sharing our Passion and Transmetting our Know-How this is the vocation of our chefs."
This Recipe is 100% Vegetarian
Blanched English Peas | 16 Ounces | 453 Grams |
Picked Mint Leaves | 10 | 10 |
Brown Butter | 4 Ounces | 113 Grams |
Extra-Virgin Olive Oil | 2 Ounces | 57 Grams |
Large Spanish Onion, Finely Chopped. | 8 Ounces | 227 Grams |
Whole Unsalted French Butter cut into small cubes | 4 Ounces | 113 Grams |
Superfino Arborio Rice | 32 Ounces | 907 Grams |
Dry White Wine, like a Chardonnay or Pinot Grigio | 20 Ounces | 0.590 Liter |
Grated Aged Parmesan | 4 Ounces | 113 Grams |
Crème Fraiche | 4 Ounces | 113 Grams |
English Peas Blanched | 8 Ounces | 227 Grams |
Bay Leaves | 2 | 2 |
Small Bouquet of Thyme | 1 | 1 |
English Pea Purée (see preparation and ratios) | 4 ounces | 113 Grams |
Vegetable Broth (Preferably made with corn cobs for a better taste) | 80 Ounces | 2.3 Liter |
Diced Zucchini (Pre-Sautéed with a bit of butter & virgin olive oil) | 12 Ounces | 340 Grams |
Washed Spinach Chiffonade | 4 Ounces | 113 Grams |
Salt and Freshly Ground Zanzibar black pepper to taste. | To Taste | To Taste |