The Dish: Chef Didier Elena – CBS This Morning

Chef Didier Elena, a native of Monaco, was born to a doctor and a fisherman. He was headed toward a medical career until meeting world-renowned chef Alain Ducasse and, as they say in the movies, it was the beginning of a beautiful friendship.

After two decades of working with Ducasse in his restaurants around the globe, Elena broke out on his own. The Michelin-starred chef is now culinary director at Chefs Club in New York and Aspen where a rotating roster of stellar chefs create menus of seasonal ingredients. 

Here are some of Elena’s signature recipes: 

Roasted leg of lamb in hay


1 each whole bone-in leg of lamb

2 tablespoons kosher salt

10 garlic cloves

20 Nicoise olives



1. Preheat oven to 280° F

2. Dry lamb leg with paper towels

3. Season generously with salt

4. Heat a large skillet or sauté pan coated with vegetable oil and sear leg on all sides

5. Let the leg cool to touch

6. Make small cuts in the meat with a pairing knife

7. Stud leg with olives and garlic cloves

8. In a roasting pan filled with hay, roast leg of lamb for 30 min per pound

9. Let rest for 20 min before carving 

Crispy potato churros with comté cheese


1 1/4 cup water 

3/4 cup butter

1 teaspoon salt

1 cup all-purpose flour

3 whole eggs

1 cup potato pulp

1 1/2 cup grated Comte cheese  


1. Bake potatoes on a bed of salt for 45 min at 400° F

2. Bring water, salt, butter to a boil.

3. Incorporate all of the flour first with a whisk then a spatula.

4. Remove from the heat add eggs one by one.

5. Put mixture into a stand mixer bowl and incorporate potato and grated comte.

6. Put in a piping bag with a pastry tip and pipe onto parchment paper and freeze.

7. Cut into desired size and fry at 350° until golden brow.

8. Season with salt and black pepper



1 small eggplant sliced ¼ inch thick   

1 medium yellow onion sliced ¼ inch thick 

1 small zucchini trimmed and sliced ¼ inch thick 

1 medium tomato sliced ¼ inch thick 

1 medium summer…

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