Un de nos amis est célèbre à Chicago!

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Un de nos amis devrait être célèbre UN à New York et DEUX à Paris. En fait il est célèbre à Chicago! Le Taxi Jaune, vous connaîssez? Et Otis?

Une photo d'abord!

Et un extrait de l'article dans le CHICAGO TRIBUNE! (4 sept. 2007) Pour tout savoir sur la crème anglaise!
"Rigorous and demanding. In six years, I've had seven sous-chefs. Nlostly they are older thon me, and sometimes they try to tell me how to work, but they have to work the way I want them to work. Look, there are rules; there are basics, like the temperature of milk in crème anglais. if they try to change the rules or bend the rules, then the door is open for them to go.... Sometimes they quit at five minutes to 12. A disaster. Twice it's happened.'

PARIS — Helen Pates, a Chicago financial manager, was seduced by a simple quiche. For Jeff Wescott, a Lincoln Park resident who does private banking for Merrill Lynch. it was the horse meat filet stuffed with foie gras, although it wasn't until months later that he learned that the meat wasn't beef.
Tim Leahy, a Chicago caterer, has fond memories of the duck stuffed with olive relish.
Dish by dish, Otis Lebert has built a following among the food cognoscenti of Chicago. In an age of celebrity chefs, men and women who spend more time in television studios or on book tours than in the kitchen, Lebert is a different duck. He is calm, soft-spoken, not at ail the kitchen diva. He does not feel a need to abuse his staff with Gordon Ramsay-style displays of kitchen machismo.
But Lebert, 33, is a studious, serious and demanding chef. He spends long hours in his kitchen — starting at 8:30 in the morning and fmishing sometime after 2 the next morning — and he seems content to let the dishes that emerge do the talking.
Observing him over the course of a typical day, sampling half a dozen of his dishes (full disclosure: I was done in by the moelleux au chocolat topped with goat cheese-flavored ice cream) offers a glimpse into the ferociously competitive world of French cuisine. It is a tradition-bound and somewhat closed uni-verse in which the work is punishing but the rewards at least for the paying customers — are close to culinary perfection.
Lebert is the owner-chef of Le Taxi Jaune, a small, unpretentious neighborhood restaurant in the Marais, an old and trendy district"

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