Chef David Waltuck calls Chanterelle "a fantasy of a restaurant, dreamed up by a little, food-loving kid, that somehow, magically, came true." For over 28 years and from two different New York City locations, Chanterelle has broken the boundaries of French cooking, winning over such fans as Gael Greene, Richard Avedon, Keith Haring, and Malcolm Forbes along the way. Now, co-owner and co-founder Waltuck invites you into his bustling kitchen with a sumptuously illustrated cookbook chock-full of the recipes that have made Chanterelle a destination restaurant of international stature. From their signature Seafood Sausage and other fish and shellfish creations to salads and first courses, poultry and rabbit, meat and game, side dishes, and desserts, the book simply overflows with nouvelle cuisine classics. A must for anyone who has ever had the pleasure of dining there -- and perfect for professionals and the armchair market -- "Chanterelle "is a cookbook to savor.
One of the country's preeminent chefs, David Waltuck's skill and originality have earned him international acclaim and numerous accolades, including the 2004 James Beard Foundation Award for 'Outstanding Restaurant' and the 2007 James Beard Foundation Award for 'Best New York City Chef.'
David first began cooking while attending City College in the early 1970s. After graduating Phi Beta Kappa with a degree in Biological Oceanography, he briefly attended the Culinary Institute of America and spent two years as lunch chef at La Petite Ferme in New York City. In a characteristically trailblazing style, David opened Chanterelle at the age of 24 with his wife, Karen, in a then-remote section of SoHo inhabited mostly by artists. Soon, a diverse crowd was gathering nightly at this jewel of a restaurant to savor its exquisite combination of inviting atmosphere and sumptuous dining.
With a menu that changes monthly, David employs local farmers for the freshest seasonal produce. He has long taken advantage of the best ingredients available, seeking out small producers and the finest suppliers of fresh seafood, domestic and imported game, and of course, wild mushrooms. Although David remains firmly based in the French classical technique, he incorporates diverse flavors from Europe, the Far East, and other parts of the world.
Recipes from Chanterelle can be found in his new cookbook, co-authored with Andrew Friedman, Chanterelle: The Story and Recipes of a Restaurant Classic.
