Laurent Gras

chef, cyclist, consultant

[Laurent Gras @LaurentGras]

Thanks to the great team @saison. Looking forward to cook in this wonderful restaurant in one of the best food cities. Happy to be back in the kitchen and back in San Francisco

[The 50 @The50Global]

The San Francisco restaurant that sits at No.46 on The World’s 50 Best Restaurants list has replaced its award-winning chef, Joshua Skenes, with celebrated French chef Laurent Gras. @saisonsf @LaurentGras #Worlds50Best https://t.co/rw2UOGRd0C

[Laurent Gras @LaurentGras]

Congratulations to jparkato and elliapark on… https://t.co/iWv3rNPnMD

[Laurent Gras @LaurentGras]

Finally some good weather to ride. Great ride today with Seong Wang… https://t.co/UBCAx8a39M

[Laurent Gras @LaurentGras]

Fifteen courses tonight. @ Brushstroke restaurant https://t.co/TPaUoIe7qy

[Laurent Gras @LaurentGras]

Miyazaki wagyu for tonight’s dinner @brushstrokenyc. It will be… https://t.co/joexdOvbKe

[Laurent Gras @LaurentGras]

Mustard for this week’s pop-up @brushstrokenyc made with Sauvignon Blanc,… https://t.co/TwjRgl2FO2

[Laurent Gras @LaurentGras]

#tbt a few Sundays ago from the race in Prospect Park. https://t.co/pIIUvCYFif

[Laurent Gras @LaurentGras]

Menu from this week’s pop-up at the sushi counter @brushstrokenyc. @ Brushstroke restaurant https://t.co/hBoqZuo6Kx

[Laurent Gras @LaurentGras]

Testing various kombu stocks. Like ocean water, very soft and without the salt. What a… https://t.co/Jv4h19VuuU

[Laurent Gras @LaurentGras]

Baked beet in the process of being cured with a fermented brown rice paste, rose petals and rose… https://t.co/oXSHYg9979

[Laurent Gras @LaurentGras]

Baking vegetable in bread dough to bring umami to the vegetable. Vegetable set in the dough… https://t.co/jzcB1CJfCX

[Laurent Gras @LaurentGras]

Using croissant dough trimmings to experiment: bottarga roll. https://t.co/J9RgxyAYrp

[Laurent Gras @LaurentGras]

Menu for tonight. @ Brushstroke restaurant https://t.co/9pXJrU5Tpf

[Laurent Gras @LaurentGras]

Egg cured in kombu and soy sauce, to brush over the fish after grilling. @ Brushstroke restaurant https://t.co/MQF3n35MQb

[Laurent Gras @LaurentGras]

Prep time. This is the kuromutsu that will be cured with a fermented beet paste and grilled. @… https://t.co/AKid7yyvmF

[Laurent Gras @LaurentGras]

Curing salmon with Meyer lemon paste for the @brushstrokenyc dinners this week. @ Brushstroke… https://t.co/bGUnDfIJbb

[Laurent Gras @LaurentGras]

Prepping the chickpea to ferment with koji cultured rice. Pressing the top with some weight and… https://t.co/TRr4v0YX43

[Laurent Gras @LaurentGras]

Itoyori, a bream from the southern sea of Japan. A mild and soft meat just wonderfull for… https://t.co/6vO22r6OAK

[Laurent Gras @LaurentGras]

Preparing the abalone earlier this week for the pop-up @brushstrokenyc. Cutting the outer part… https://t.co/C6fbdEW2AU

[Laurent Gras @LaurentGras]

Menu for the February dinners @brushstrokenyc https://t.co/mZiJ6N5ciJ