it’s au poivre o’clock
le sauce of le season
you never forget your first au poivre sauce (put that on my mf’ing tombstone!)
mine was at the first iteration of Veronika (RIP) which, along with the Fotografsika museum that housed it, recently shut down (double RIP). Veronika’s original menu focused on russian cuisine, a nice break from all of the expensive italian, showy french, and farm to table small plates that dominate NYC dining. there i had a celery root au poivre, and i couldn’t get it out of my head. from then on, if i saw anything au poivre that i could eat (due to my pescatarian diet, i forgo the common and traditional steak version), i would most certainly be getting it! it’s one of those menu items that i cannot go without if it is offered to me.
what was once a rarity to me now seems to be popping up a lot… au poivre is no longer just for steaks – here are three i’ve had this past week that i can’t stop thinking about…
maitake mushroom au poivre at cafe chelsea - I liked it so much i made my own version at home!
dover sole in peppercorn sauce at orasay x claud - a perfectly deboned dover sole at a collaboration between two perfect restaurants
carolina gelen’s miso pepper cauliflower steaks - I made these myself as well… stunning! the recipe does not really mention it, but like the picture, adding pink peppercorn is always a good idea to add some brightness!
this also would be a really great vegetarian main for thanksgiving if any of you are hosting and need to whip something up quick but special for guests with dietary restrictions!
is au poivre the sauce of the season? it very well could be, and i sure as hell ain’t mad about it! also, lucky for me (and all of us), you can find the celery root au poivre reborn at pastis…same owner as veronika and same perfect dish! trends and sauces may come and go, but I think au poivre is forever ❤️