Well eyeronic, the bit I remembered from KC was that Les Halles (New York) was very much his restaurant in that he is the executive chef there. I don't know if he has anything to do with any of the other restaurants in the chain.
Here's the website for Les Halles NY:
http://www.leshallesny.citysearch.com/
The recipes are linked from there and contain such gems as this:
Quote:
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...In the meantime, take the pan you cooked the chicken and apples in and deglaze. What do I mean by deglaze? I mean, heat the freaking pan until sizzling hot, pull AWAY from flame--and add the Calvados. The Calvados will probably flame up and quickly cook down to nearly nothing. If it doesn't flame--that's okay--all the better--just replace the pan on fire and allow to reduce, dislodging the tasty bits on the bottom of the pan with a fork or whisk. If flame leaps out of the pan, igniting your hair and splattering burning grease in your face and across the stove--yo've screwed up. Call the hospital...
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