Yes, you’ve had roast vegetables. No, you haven’t had them like this, juxtaposed with nutty brown butter, the lilt of lemon, and the crunch of Marcona almonds.
About Laurent Tourondel
Laurent Tourondel is a French chef and the restaurateur behind the acclaimed BLT Restaurants. He’s also the executive chef at Brasserie Ruhlmann in Manhattan. Named Bon Appétit’s Restaurateur of the Year in 2007, Tourondel is the author of Bistro Laurent Tourondel, Go Fish, and Fresh from the Market. @laurenttourondel
Pan-Seared Foie Gras
This luxe little number with a pan sauce reduction of late-harvest Chardonnay is best reserved for when you truly, madly, deeply love your guests.
Prosciutto and Crottin Salad with Creamy Lardon Vinaigrette
This salad is a bit of an intrigue, what with the velvety goat cheese crottins cozying up to the salty and oh-so-velvety prosciutto. Shame!
Spinach and Bacon Salad with Caesar Dressing
A riff on the classic Caesar Salad, this salad calls for spinach, radicchio, and bacon. Croutons seasoned with cheese and garlic add crunch and flavor.