A classic French dish minus the fat and calories

Phil Lempert TODAY Food Editor • Profile • E-mail

In this special weekly feature, TODAY Food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

This week’s recipe has been “vole^’” from chef/owner Jean Francois Meteigner of La Cachette in Los Angeles. La Cachette means “hideaway,” and its hard-to-find location makes this restaurant one of the best secrets of the city, as any of the loyal clientele will tell you.

Imagine French fare, but without the use of heavy cream, butter and mayonnaise — Meteigner has re-created classic dishes without the dreaded calories and fat — what could be better? The dining room is formal and elegant with a romantic French style, while the cuisine is formal and elegant with one twist: sumptuous. In his cookbook “Cuisine Naturelle,” he elaborates on his process, illuminating how he is able to retain the flavors and feel of this luxurious style of cooking while only using a fraction of the fat.

Herida Latorre Herida Latorre

About the chef: Jean Francois grew up in Vichy, France and at the age of 15 began apprenticing in the kitchens of acclaimed restaurants that had earned the coveted two and even three Michelin stars, until he came to the States in the early ’80s, spending a decade as executive chef of Los Angeles’ premier French restaurant, L’Orangerie.   

Jean Francois also teaches monthly Saturday-morning cooking classes which are sold out months in advance. Since opening La Cachette in 1994, he has earned the reputation as one of the most innovative French chefs in California. In 2002, he was inducted into the Association Des Maitres-Cuisiniers, the premier international society of the finest French chefs in the world; one of only 50 chefs in the States to receive this honor. He also works with the Los Angeles Mission and the Meg Foundation, which benefits the children who were orphaned by the tsunami in 1994 and is a past president of the Club Culinaire of French Cuisine/California, which holds fundraising events throughout the year.

La Cachette pear and melted Gorgonzola salad with arugula and walnuts is served at the restaurant as an appetizer for $16.

La Cachette
10506 Santa Monica Boulevard
Los Angeles, CA 90025
(310) 470-4992
www.LaCachette.com

Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.

MORE FROM STEAL THIS RECIPE

Soul food: Creamy baked mac ’n’ cheese

Soul food: Creamy baked mac ’n’ cheese Italian comfort food: Ricotta gnocchi Yum! Pistachio-crusted goat cheese salad Try tender, juicy short ribs with beans Sink your teeth into hen with polenta Savory seafood smorgasbord, Italian style Garden-fresh cauliflower in cast iron Sweet tooth? Try luscious carrot cake It's a date! Buttery porterhouse for two Cool it! Try smooth and sweet pea soup   Add Steal this Recipe headlines to your news reader: