Gavin Kayson, a 2007 Best New Chef and the chef at Daniel Boulud's Cafe Boulud, prepared Crayfish and Quail Egg en gelee with jambon and asparagus chantilly. It was certainly one of the more interesting dishes and was beautifully displayed. I was taken with how he used the ingredients to decorate his table.
Gavin Kaysen's Crayfish and Quail Egg
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