State Fare

From Chef Frédéric Perrier, Grille 5115’s, Houston.

by Patricia Sharpe

July 1998

Back Talk

Add your comment »

Department store restaurants are usually an afterthought, but the sassy, classy dining room in Houston’s Saks Fifth Avenue (5115 Westheimer, in the Galleria) is a destination in and of itself. Chef Frédéric Perrier—who trained under French legends Paul Bocuse and Georges Blanc—has tinkered with classic dishes to create fusion gems such as these reimagined Vietnamese spring rolls. Instead of the usual minced filling, they come with an inner layer of fresh spinach wrapped around luscious pink salmon. The ebony-hued dipping sauce of soy, honey, and ginger lends a visual exclamation point that turns the combination into culinary couture.

Try this recipe for Crispy Salmon and Spinach Spring Rolls from Chef Frédéric Perrier, Grille 5115’s, Houston.

E-mail

Password

Remember me

Forgot your password?

X (close)

Registering gets you access to online content, allows you to comment on stories, add your own reviews of restaurants and events, and join in the discussions in our community areas such as the Recipe Swap and other forums.

In addition, current TEXAS MONTHLY magazine subscribers will get access to the feature stories from the two most recent issues. If you are a current subscriber, please enter your name and address exactly as it appears on your mailing label (except zip, 5 digits only). Not a subscriber? Subscribe online now.

E-mail

Re-enter your E-mail address

Choose a password

Re-enter your password

Name

  
 

Address

Address 2

City

State

Zip (5 digits only)

Country

What year were you born?

Are you...

Male Female

Remember me

X (close)