June 27, 2007
BRAD HORN/Nevada Appeal Spinach and Lentil Salad with Herb-Crusted Salmon and Curry Vinaigrette by Chef Gilles Galhaut at Z Bistro. Galhaut aims to recreate the flavors of France for restaurant patrons.
In the region of France where I grew up, the meals we ate changed according to the season; it was a natural occurrence. In winter, we devoured hearty stews, deeply red wine-flavored boeuf bourguignon or a creamy veal stew like blanquette de veau.
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