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It’s a safe bet Thanksgiving coverage fatigue’s set in when a national publication looks to a French-born Dallas chef for a vegetarian holiday dish.
But The Mansion’s Bruno Davaillon came through for Tara Parker-Pope, who blogs about health for The New York Times. His recipes for endive salad, chestnut-apple casserole and spiced pumpkin crème brulee with ginger-dusted churros were posted on Well this afternoon.
The crème brulee recipe — which calls for 20 eggs — is the only concoction with a Southwestern slant: He tells Parker-Pope he only uses Southwestern flavors when he feels the dish requires it.
“I don’t force it,” he says.
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Instead, Davaillon celebrates America through nuts and cheeses.
Of his endive salad, Davillon says, “With the walnut dressing and the blue cheese fritters, it has an American touch” — even if the recipe does call for Roquefort.
