Jump to content

Recommended Posts

Hmmm. The Chateau Chalon is served with the skate (lunch)/turbot (dinner). The recipe for the morel dish says it a hollandaise, which is how it was described to me: http://www.jean-georges.com/recipes/seasonal/green-asparagus-with-morels-and-asparagus-jus/


ETA: though there could be another variant, or a chateau chalon infused hollandaise.



Huh. It's always been described as asparagus with a vin jaune sauce. In fact, I most-recently had this dish a couple of weeks ago, when it was described as a Chateau Chalon-morel sauce.


(And yes, the turbot - which, I believe is now skate at lunch, as you say - at lunch is traditionally served with Jean-Georges's famous Chateau Chalon sauce as well.)

Link to post
Share on other sites
  • Replies 543
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

I must be easily pleased, or else on a roll, because , with the exception of one duff dish, we had a delightful "Tastes of Spring" lunch at Jean Georges yesterday.   Fahro was so excited at sitting

I'm glad Joe's thread squeezed some of these posts out of people.

People of good will certainly can't go THERE.

the J-G chateau-chalon sauce is a reduction, not an emulsion-y hollandaise-y thing.


There is a separate hollandaise asparagus prep.


I've had both and prefer the c-c personally.


Right, that sauce isn't like a hollandaise (and of course every Chateau Chalon sauce is a vin jaune sauce, but not vice versa).

Link to post
Share on other sites
  • 1 month later...

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Create New...