By Sam Sifton
Good morning. I took to The New York Times Magazine this week to write about a remarkable 20th century restaurateur named Henri Charpentier, who was raised in the kitchens and dining rooms of the French Riviera, labored under Auguste Escoffier and César Ritz in Paris, and moved to New York in the early 20th century, where he opened his restaurant Henri’s, in Lynbrook. One of the dishes Charpentier served there showed up in a cookbook my friend Julie found in a used bookstore in the Midwest a few years ago: fluke au gratin (above).
Source: Read Full Article