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.
- Quick Glance
- 45 M
- 45 M
- 4
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
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!
- Quick Glance
- 20 M
- 20 M
- 1
Roasted Root Vegetables with Marcona Almonds
The essence of autumn, this recipe juxtaposes tender root vegetables, crunchy Marcona almonds, nutty brown butter, and the lilt of lemon.
- 15 M
- 1 H, 15 M
- 6
Ladyfingers Mousse Cake
Layers of delicate ladyfingers alternate with espresso-and-liqueur laced chocolate mousse. Drizzled over scoops of the cake is a lovely vanilla custard cream.
- 1 H
- 1 H
- 2
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.
- 40 M
- 1 H, 15 M
- 1