Ai Fiori's Stuffed Morels and Halibut
Maryse ChevriereStuffed Morels& 34;It& 39;s the little touches that separate you from other places,& 34; says executive chef Chris Jaeckle, referring to the extra effort and thought put into the dishes that he serves at Ai Fiori. While at home, we are not able to create meals with such precision and technical know-how, chef Jaeckle has generously adapted the recipe for Ippoglosso — halibut, morels, asparagus, hollandaise, and foie gras — for us to replicate his masterpiece at home (well, at least the best we can).
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