• Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 693 other subscribers
  • Archives

  • Like us on Facebook!

Salade Lyonnaise: Red-Wine Poached Egg & Salad

What do you do with that half bottle of red wine that has been on the kitchen counter for over a week? Poach an egg of course.
Check out the recipe here.

Poached Egg


In Print—edible Berkshires

Excited to see one of the recipes from the Chez Nous Bistro cookbook project published in the Edible Berkshires’ Spring issue. The collaboration with Rachel and Franck Portnoy on this project is a lot of fun, and getting some press is very cool.


Edible Berkshires


I have been updating the Culinary gallery on gregnesbit.com and this one didn’t make the cut, but I still like it. (Chez Nous Bistro dessert)

Chez Nous Bistro

To say that I was totally blown away by the food at Chez Nous Bistro is an understatement. From the first moment I walked in the door and was met by the husband-and-wife team, Franck Tessier and Rachel Portnoy, at their restaurant in Lee, Massachusetts, I could tell that they were passionate about their food and I needed to bring my A-game to this shoot. I have enormous respect for restaurateurs, and Rachel and Franck have yet again elevated my respect for the passion, talent, and hard work that it takes to be consistently good at their trade. I only wish I had a way to transfer the aroma from these digital images—they really do smell and taste even better than they look—these are a few of my favorite shots, enjoy—or should I say, bon appétit!


Warm Brie Filled with Black Truffle (Equinox Organic Greens and Red Wine Vinaigrette, Onion Chutney)


Bouillabaisse (Rachel's favorite, and this one smelled crazy good as she brought it in the room—it was all I could do not to put the camera down and dive into this one!)

Burger "à la Française"

Burger "à la Française" (Northeast Family Farms Pasture-Raised Beef topped with pan-seared Foie Gras, Home-made Sweet Potato Fries, Tomato Chutney, Garnishes)

Pâté Selection

House-Made Pâté Selection (Home-made Rillettes, Country Pâté, & Chicken Liver Parfait, Chutney, Cornichons, Toast)

Poached Salmon

Chardonnay-Poached Scottish Loch Duart Salmon (Zehr Farms' Mushrooms & Baby Artichokes, Winter Vegetables, in Chardonnay Sauce, 5-Grain Wild Rice Pilaf)

Rack of Lamb

Roasted Rack of New Zealand Lamb (Monterey Chèvre Goat Cheese & Rosemary Souffle, Braised Turnips in Port, au jus)


Duck 2-Ways: Roasted Magret of Duck and Braised Duck Leg (Kumquat Sauce, Rosti Potatoes, Melted Savoy Cabbage)

Pan-Seared Scallops

Pan-Seared Scallops over Butternut Squash Risotto (Arborio Risotto finished with Melted Savoy Cabbage, Chestnuts—optional)

Grilled Sirloin of Beef topped with Roquefort Cheese, Red Wine Sauce (Certified Black Angus Beef, Au Gratin Potato, Sautéed Green Beans)

Tarte Tatin

Tarte Tatin (Warm, Individual Upside-down Carmelized Apple Tart with Vanilla Gelato)


Profiteroles (Vanilla Gelato & Warm Chocolate Ganache)

Cookie Plate

"Chez Nous" Cookie Plate

Blondie Sundae

Blondie Sundae with Sea Salted Caramel (Their Signature Dessert: Warm Blondie, Rum-Soaked Raisins, Tahitian Vanilla Gelato, Chantilly Cream)

Cheese Plate

Cheese Plate (Chef's choice)