Filet de Veau aux Morels

Every year in late February, as the snow begins to melt and subtle signs of spring begin to appear, I begin to dream of morels. It’s what gets me through the last days of winter and transitions me to spring. I recall the scents of the kitchen I worked in when I was first introduced to the morel and the brigade that worked and mentored me there.

I clearly remember walking down the service entrance stairs on 58^th Street to the basement kitchen of Jean Lafitte