Jean-Louis Palladin

Jean-Louis Palladin was the youngest chef ever to win two Michelin stars. After moving from France to Washington, DC, he and Maroon collaborated to create an adventure in “food as art”. Read more.

Quail Eggs in Brioche with Beluga, Ossetra and American Golden Caviar and Smelt Roe RECIPE

Terrine of Foie Gras and Spring Onions with Prosciutto and Fresh Herb Tomato Sauce RECIPE

Blanquette of Fresh Vegetables with Carrot and Chardonnay Cream Sauce RECIPE

Salad of Morel Mushrooms Stuffed with Louisiana Crawfish on Fresh Hearts of Palm, Enoki Mushrooms, Asparagus, and Bell Peppers with Crawfish Vinaigrette and Herb Vinaigrette RECIPE

Steamed Maine Lobster with Mango Ginger Sauce, Sea Beans and Mango Petals RECIPE

Steamed Maine Lobster and Zucchini with Smelt Roe Sauce

Black Truffle Ice Cream Inspired by Andre Daguin RECIPE

Braised Belgian Endive and Sauteed Fennel with Fennel Sauce

Baked Sea Bass with Basquaise Vegetables

Louisiana Crawfish, Lobster Flan, and Asparagus with Ginger Sauce and Asparagus Cream Sauce

Miniature Pumpkin Stuffed with Steamed Maine Lobster, Lobster Mousseline, and Sweet Potato-Pumpkin Puree and Pumpkin and Lobster Cream Sauce

Sea Scallops and Cucumbers on the Half Shell with Cucumber Sauce

Baked Potato Stuffed with Louisiana Crawfish, Lobster Mousseline, and Potato Mousselline and Lobster Coral Sauce

Red and Yellow Bell Pepper Soups with Boiled Cod and Mirepoix of Red and Yellow Bell Peppers

Sea Scallops and Corn Pancakes with Ossetra Caviar and Sour Cream Sauce

Chilled Maine Lobster and Lobster Corn Cake with Salad of Maiche, Radicchio and Frisee

Terrine of Smoked Salmon, Spinach and Anchovy Butter

Vegetable Terrine Provencale with Red and Yellow Bell Pepper Sauces

Cream of Pumpkin Soup with Shallot Flan, Breast of Squab and Black Truffle Quenelles, Confit of Mulard Duck Gizzards, and Mirepoix of Pumpkin, Squab, and Prosciutto.

Terrine of Foie Gras, Black Truffles, and Tri-Color Pasta with Prosciutto and Fresh Herb Tomato Sauce

Salad of Mache, Confit of Mulard Duck Gizzards, Mulard Duck Hearts Stuffed with Foie Gras, Julienne Foie Gras, and Quail Eggs

Fig Mousse with Fig Sauce and Pear “Roses”

Foie Gras and Sweetbreads Wrapped in Cabbage Leaves with Sauteed Cabbage and Foie Gras Sauce

Braised Foie Gras with Huckleberry Sauce

Duck Neck Stuffed with Foie Gras, Magret of Duck, and Black Truffles

Green and White Asparagus in Puff Pastry with Asparagus Cream Sauce

Roasted Capon with Black Truffles and French Bread Stuffing and Black Truffle Sauce

Chartreuse of Asparagus Tips, Asparagus Flan, and Fried Julienne Vegetables with Asparagus Cream Sauce

Sauteed Swordfish and Ossetra Caviar Cake and Caviar Sauce

Sauteed Sweetbreads Wrapped in Fava Beans with Fava Bean Cream Sauce

Monkfish Wrapped in Black Truffles and Pancetta with Truffle Sauce

Roasted Rabbit Tenderloins with Saupiquet, Fava Beans and Thyme Sauce

Braised Sweetbreads Wrapped in Black Truffles and Celery Root Cream Sauce

Chocolate Pasta with Mocha Sauce and White Chocolate Curls

Chocolate “Hat” with Three Chocolate Sauces

Profiteroles with Chocolate Ginger Mousse and Chocolate Sauce

Brioche Ravioli Filled with Mango and Ginger and Lime Ice Cream in Caramel Basket with Mango Sauce

Banana and Chocolate Mousse Cake, Grand Marnier Ice Cream in a Hazelnut Cornet, and Fresh Fruit

Fresh Raspberries and Orange Sections in Puff Pastry with Basil Custard Sauce

Chilled Consomme of Three Melons and Sauternes with Julienne Vegetables and Mint

Jean-Louis - 1989

"As with all my books, Jean-Louis: Cooking with the Seasons started with a smaller project that I then decided to expand into a book. ELLE Magazine had assigned me to do a story on Jean-Louis Palladin and his food. Jean-Louis, who at the age of 28 had become the youngest ever Michelin two-star chef, was already highly regarded in France and was now quickly making a name for himself as one of the pre-eminent chefs in the United States. After the article appeared, Jean-Louis sought to have a book of his food produced, and suggested that he and I collaborate.

When I approach a new book, I try to do so with an open mind and let the structure evolve from the subject. I considered Jean-Louis's food to be so unusual that it should not be photographed on the traditional plates, propped with distracting flowers, crystal, silver and other accessories. Jean-Louis suggested that we talk to his friend Jeffrey Bigelow, a nationally known sculptor who worked in acrylic. Ultimately, he produced for us a series of fascinating pieces, some solid, some laminated, and all in neutral colors. Each was a work of art in itself.

We never planned a day's shoot ahead of time. Jean-Louis would either arrive or not arrive around ten in the morning (only then did I know whether we were shooting that day) with produce that had been flown in from all four corners of the earth. As always with master chefs, it was the quality of this produce that would determine his menu. As he described what he planned to cook, we would decide which acrylic piece to use.

Often it was early afternoon before the dish was ready for my camera. From that moment on I battled time. Under the hot modeling lights sauces would congeal, fish, meat and vegetables would change color, and ice cream would melt. Sometimes I had only a few minutes to shoot, and rarely more than fifteen. The challenges reminded me of fast-moving photojournalism.

We were told that no cookbook would sell without recipes. This sent Jean-Louis back to "Go". He had to pore over my images, trying to figure out "what zee hell did I do?" Each dish was one of a kind and invented by Jean-Louis on the fly. We had no food stand-ins and used no photographic tricks. If anything went wrong, we had to start over from scratch. Everything we photographed was fresh, seasoned and ready to eat. And eat we did!"