.Jean-Louis Palladin.

   

Jean- Louis Palladin:

Born in 1946. Jean- Louis Palladin was one of the most influential Chefs. In 1974, at the age of 28, Mr. Palladin became the youngest chef in France to earn two Michelin stars. He is considered to be one of the pioneers of French cooking in North America. He received awards such as "Best Chef: Mid-Atlantic" from the James Beard Foundation in 1991 and then "Outstanding Chef from again from the James Beard Foundation in 1993. Unfortunately in 2001, Palladin died at the age of 55 from lung cancer. 

I was able to try his Asparagus Flan:  

As for the Asparagus Flan, basically, if you don’t like Asparagus, this is not a recipe for you. Never have I made a savory flan so I was pretty excited for this one. I really loved the way it was plated as well, you remove the flan from the dish and line asparagus tips all around, almost to create a fence like border. I decided to use the garnish from the ravioli to place on top of the flan, and then decorated the plate with an asparagus sauce. 

and also his Potato Ravioli with Sea Scallop filling:

I have never tasted potato ravioli and I thought it was absolutely great. We filled them with a se scallop filling that consisted of scallops, tomatoes, chopped up chives and cilantro, salt & pepper. You’re taking a potato lengthwise and slicing it. Once you lay a slice down add a little egg wash then some filling, lay another slice on top and then with a cookie cutter, cutting out the shape you want. Once you have cut your shapes, you can let them sit in a cool spot so that they can hold their shape, then frying them. We garnished them with some vegetable slivers that were fried and crispy.