Grilled langoustines with Thai red curry – Chef's Pencil

This is a great way to prepare langoustines on the grill and mix them with a slightly spicy and flavorful Thai red curry sauce. Simply delicious!

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DIGITAL FOOD NETWORK	2022-08-23 17:49:39	1,663 Views	View on YouTube View Channel

Grilled langoustines by another legendary chef with 3 Michelin stars: MARC VEYRAT!

Enjoy this recipe for grilled langoustines with Thai red curry!

In his role as President and Executive Chef of Addison Restaurant William Bradley brings his personality and culinary prowess to the table through a simple yet inspired menu based on flavor and technique. Since 2006 his contemporary French cuisine made with pristine California ingredients from local farms has earned him and the restaurant worldwide recognition. Current dishes include: Coddled Farm Egg with morels white asparagus and parmesan fondue; Calotte de Beouf with escargot a la dijonaise and mushroom gratin; and Vacherin a La Framboise. A four-time James Beard Award nominee Bradley was named UT Chef of the Year by The San Diego Union Tribune in 2014 won Robb Report’s Culinary Masters Competition that same year and has been a member of the Bocuse d’Or USA Council since 2013 among other honors. He is also one of only 160 chefs on five continents to hold the title of Relais & Châteaux Grand Chef. Bradley was recently recognized by The New York Times Style Magazine as one of 28 creative geniuses who defined the culture in 2016; while Esquire named Addison one of the best tasting menus in the country. Bradley’s collaboration with the resort’s team of sommeliers on Addison’s wine program has also helped earn recognition from Wine Spectator Forbes.com Wines & Spirits Santé and Food & Wine. Prior to his role at Addison Bradley was executive chef at the critically acclaimed Vu restaurant at the Hyatt Regency Scottsdale Resort & Spa. During his tenure there he was nominated for the coveted James Beard “Rising Star Chef” award three years in a row and was named a “Rising Star Chef for 2006” by The Arizona Republic. Other culinary highlights include the award-winning Mary Elaine's at The Phoenician in Scottsdale and an influential stint under Chef James Boyce at Azzura Point at Loews Coronado Bay Resort.