Posted on November 4, 2008 by Destination Chefs, Filed under:
In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Daniel Joly from Mirabelle Restaurant prepares chanterelle ragout and dover sole.
Click here for Chef Daniel Joly's Profile
Chanterelle ragout with acorn squash ravioli:
1-pound AP flour
2 oz extra virgin olive oil
4 oz water
Salt and pepper