Hubert Keller's Souvenirs Stories & Recipes from My Life

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In memory of Chef Paul Haeberlin,
L’Auberge de L’Ill, France

And to my parents,
Yvonne and Henri Keller
“Memory is essential to what we are. We wouldn’t be able to talk to each other
without memory, and what we think of as the present really is the past. It is
made out of the past....The past is always one moment that happened three
minutes ago, and one moment is what happened thirty years ago—and they
flow into each other in ways we can’t predict....The idea that memory is
somehow sentimental or nostalgic—nostalgia itself, the etymology of nostalgia
is ‘homecoming.’ And homecoming is what we all believe in.”

—The poet W. S. Merwin in a Fresh Air interview with host Terry Gross, aired
when his book The Shadow of Sirius won the Pulitzer Prize in 2009.
A note about the recipes
♣ You will find weights included as well as volume measures for ingredients in some of my recipes. I’ve done
this for several reasons. First, I think we often buy ingredients by the pound and it’s helpful for a shopper to
have some idea of what I mean, for instance, by a large onion. A second reason is that many of these recipes
originate in professional kitchens where, if we measure at all, we most often weigh our ingredients. Another
reason is the origin of some recipes. In Europe, even home cooks are in the habit of weighing ingredients.
Especially in baking, precision is important; weights are more accurate than volume measurements and you
will enjoy more consistent results if you weigh. Plus, it’s faster and less messy. Often, you can place your
mixing bowl on the scale and simply add the ingredients directly instead of stopping to measure first. I
encourage you, if you don’t have one already, to invest in a digital scale and to leave it out on your counter so
you get in the habit of using it.
 Introduction

CHAPTER

1
Family Treasures

Sunday Lunch in Ribeauvillé

RECIPES

Celery Root, Apple, and Walnut Salad

Grandma’s Light Mayonnaise
Pot-au-Feu with Marrow Dumplings
Carrot Salad with Alsatian Vinaigrette
Salade Vigneronne
Mendiant/Henri’s Bread Pudding
Stuffed Eggs with Smoked Salmon
Pâtisserie Keller Kugelhopf
Savory Kugelhopf Buns with Bacon, Onion, and Walnuts
Baeckeoffe/Laundry Day Stew of Beef, Pork, and Lamb
Rabbit in Mustard Sauce
Bretzels
Fleischschneke/Pasta Roulade
Henri’s Breakfast Cake
Spirited Sour Cherries
Grandma’s Omelet Soufflé
Meringues Glacées and Meringues Chantilly
 CHAPTER

2
Mentorship
By Three-Star Chefs

A Three-Star Product
RECIPES

Frisée Salad with the Perfect Poached Egg and Panisse Croutons
Chicken Demi-Deuil
Bouquet Garni
Marinated Squab en Crépinettes with Juniper and Red Wine Sauce
Rack of Lamb Cooked in Hay
Winter Vegetable Ragout
Fleur de Lys’s Signature Roasted Lamb Chops with Merlot-Vanilla Sauce
Tomahawk Steak with Béarnaise Sauce
Pommes Paillasson
Feuilleté of Crayfish, Scallops, Summer Vegetables, and Basil in
Hollandaise Sauce
Bouillabaisse
Rouille
Aioli with Miso
Classic Salmon “Soufflé” Paul Haeberlin
Duck Terrine with Pistachios and Green Olives
Orange Tartlets with Lavender Meringue
 CHAPTER

3
Adaptation
When Creative Inspiration Saves the Day

Learning From Roger Vergé

RECIPES

Anchoïade and Crudité Platter

Beet Salad with Cumin Ice Cream
Baked Potato Shells Stuffed with Warm Potato Salad, Soft Scrambled
Eggs, Oysters, Smoked Salmon, and Caviar
Mac and Cheese with Shrimp
 Wild Mushroom Mac and Cheese
Red-Wine-Braised Beef Cheeks with Ginger and Lemongrass
Tarte Flambée Alsacienne
Asparagus and Roasted Portobello Mushroom Tarte Flambée
Prosciutto and Arugula Salad Tarte Flambée
Caesar Salad Tarte Flambée
Caramelized Apple Tarte Flambée
Berries and Cream Tarte Flambée
Maple Syrup and Fromage Blanc Ice Cream
Brioche Bretzels
Vanilla Pastry Cream
Vanilla-Mint Tart Glaze
Honey-Caramel Sauce with Lavender
Poached Pear Brioche Galette
Spiced Chocolate Quinoa Pudding with Fresh Berries
 CHAPTER

4
Modern French Cooking
Hits American Shores

Adapting to the USA

RECIPES
White Gazpacho with Vanilla Oil
Fresh Crab and Black Truffle Cappuccino
Roasted Maine Lobster with Artichoke Puree, Citrus Salad, and Orange
Butter Sauce
Rabbit Ballotine with Coconut-Piquillo Pepper Sauce
Chestnut Soup with Pear, Walnut Oil, and Rabbit Loin
Corn Madeleines with Cracked Black Pepper
Spicy Sesame Kettle Corn
Chicken-Liver Mousse with Smoked Duck Ham and Pineapple-and-
Vanilla Consommé
Halibut Cheeks on a Bed of Basquaise, Red Wine Essence, Fingerling
Potatoes, and Speck
Pepper-Flecked, Slow-Roasted Swordfish with a Cardamom-Carrot
Infusion
Laurent’s Creamed Corn with Parmesan
New York Strip Buffalo Steaks with Coffee Spice Rub
Marinated Venison Chop with Cacao-Nib Sauce and Cacao-Nib Tuile
Individual Peach Strudels with Lavender Crumble
Make-Ahead Dark Chocolate Soufflé
Dark Chocolate Sauce
Espresso-Chocolate Mousse with Caramelized Bananas
Gilberto’s Beignets
 CHAPTER

5
Pioneer
Seeking Adventure & Finding My Own Path

Upending Expectations
RECIPES

Crab and Avocado Salad with Watermelon Gazpacho

Burrata with Sweet Pea Ice Cream, Pickled Cherry Tomatoes, and Spicy
Paprika Oil
Turnip Confit Enhanced with Orange, Ginger, and Rosemary
Celery Root and Potato Pancakes with Shallot Relish
Truffled Onion Velouté Shooters
Roast Chicken on Fire with Preserved Lemon
Raw Asparagus, Radish, and Shiitake Mushroom Salad
Figs and Blackberries in Citrus Broth
Chicken Breasts Stuffed with Wild Mushrooms and Spinach
The HK Burger
Triple-Threat Beer Burger
Oysters with Margarita Sorbet and Orange Segments
Mini Tuna Tacos with Avocado-Lime Cream
Nampol Meesa’s Deep-Fried Chicken Wings
Smoked-to-Order Glazed Baby Back Ribs
Pineapple Carpaccio with Lemon Sorbet, Cilantro Granité, Pineapple
Chips, and Crystallized Cilantro
Caramel Latte Milkshakes
Pink Monkey Milkshakes
Pumpkin Pie Milkshakes
Nutella Milkshakes
Affogato
 CHAPTER

6
Love & Partnership

A Rare Sunday at Home in Las Vegas

RECIPES

Soft-Boiled Sweet Eggs with Brioche Mouillettes

Spiced Apple and Orange Compote
La Tourte de la Vallée de Munster/Alsatian Pork Pie
Thinly Sliced Salmon with Caviar and Mustard-Seed Sauce
Braised Brussels Sprouts with Bacon
Les Choux Farcis à l’Alsacienne/Braised Stuffed Cabbage Leaves
Pâte Brisée/Pie Pastry
Allumettes aux Fromages/Cheese Straws
Chantal’s Pitcher of Cosmopolitans
Alsatian Plum Tart with Cinnamon-Sugar
Les Cannelés de Bordeaux
Tomato, Caper, and Anchovy Crostini
Grilled Lobster with Lemon-Caper Butter and Herb Salad
Grilled Squab Glazed with “Secret” Sauce
Harissa
Grilled Vegetable Platter with Three Flavors
DJ Frenchy Le Freak’s Paella
Grilled Potatoes
Chimichurri
Preserved Lemons
Preserved Lemon Vinaigrette
Strawberries with White Wine, Mint, and Lime Sorbet
 CHAPTER

7
Holiday Traditions

Wihnachte Chez Chantal and Hubert

TRADITIONAL HOLIDAY RECIPES

Petits Bonhommes
Dark Hot Chocolate with Chocolate Whipped Cream
Christmas Star
Pain d’Épices/Christmas Spice Bread
Anise Cookies
Vin Chaud/Hot Spiced Wine
HOLIDAY ENTERTAINING RECIPES

Parsnip Blinis with Caviar

Oysters on the Half Shell with Citrus, Toasted Coriander, and Olive Oil
Peruvian Prawn and Sea Scallop Ceviche
Potato, Shallot, and Fresh Herb Potpie
Braised Fennel à la Roger Vergé
Beef Wellington
Galette des Rois/Three Kings Cake
Black Forest Cake

Acknowledgments

Metric Conversions and Equivalents

Index