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Chef
Laurent Tourondel
BLT Steak, BLT
Fish, BLT Prime, New York City, NY
Many
of us know Laurent Tourondel from his acclaimed Cello
restaurant in Manhattan. Laurent has moved on now after
a two year hiatus, to his own trio of restaurants, the
BLT Steak (BLT stands for "Bistro Laurent Tourondel"),
BLT Fish, and BLT Prime. Rather than open one restaurant
of monumental proportions, Laurent chose to make each
smaller restaurant a haven for the actual residents who
travel the streets of New York to and from their places
of work and favorite places of relaxation.The first doors
opened in March 2004. The concept worked.
Laurent is a chef of many talents, and we have gathered
together Food and Beverage International’s own collection
of recipes photographed at the Mondavi Great Chef event
in 2000. We hope you enjoy these.
About Laurent Tourondel
Tourondel graduated from the Saint Vincent Ecole de Cuisine
in Montlucon, France, with a "d'Aptitude Professionnelle
de Cuisinier" to embark on a career that would take
him through some of the most esteemed kitchens in the
world, but not before cooking in the French military.
Afterwards, Tourondel traveled to London's famed Gentleman's
Club, Boodles, then followed his dream all the way to
New York City for a star-studded tenure as executive chef
at celebrity caterers Tentations, Potel & Chabot and
as pastry chef for Restaurant Beau Geste. Eager to refine
his French technique, Tourondel returned to France to
work under Jacques Maximin at Restaurant Ledoyen. After
honing his skills, the culinary journey continued, taking
him to Moscow's Restaurant Mercury, then ultimately back
to the stoves of France for a two-year stint at Michelin
three-star Relais & Chateau Troigros. Tourondel had
found his calling - in the kitchen.
Tourondel became executive chef of C.T. (Claude Troisgros),
his debut restaurant in New York City. There, Tourondel
received three stars from Ruth Reichl of The New York
Times. After a leave of absence to work under Joel Robuchon,
Tourondel returned to the States, and upon C.T.'s closing,
traveled west to Las Vegas where he was chosen to commandeer
the kitchen of the Palace Court Restaurant at the World
Famous Caesar's Palace Hotel & Casino.
In 1998, Tourondel was honored as one of Food & Wine
Magazine's "Ten Best New Chefs." Tourondel eventually
returned back to New York City, where he received three
stars from William Grimes of The New York Times in 1999
for Cello, which closed its doors in late 2002.
Restaurants
BLT Steak
106 East 57th Street (between Park and Lexington Avenues)
New York City, NY
(212) 752-7470
BLT Fish
21 West 17th Street (between Fifth & Sixth Avenues)
New York City, NY, 10011
(212) 691-8888
BLT Prime
111 East 22nd Street (between Park and Lexington Avenues)
New York City, NY
(212) 995-8500
info@bullfrogandbaum.com
http://www.bltrestaurants.com/
Chef
Recipes:
Breaded
Diver Scallops, Celery & Apple Remoulade,
Grilled Foie Gras, Caper Emulsion
Carameline
of Lavender Honey with Lime Juice
Cavaillon
Melon Soup Chamomile Sorbet
Coconut
Lemongrass Tapioca Soup Pineapple Beignets
Crispy
Wafer “Millie-Feuilles" Creme Diplomate
Hamachi
Carpacco with Yuzu Gelee and Sake Reduction
Marinated
Chilean Seabass with Acacia Honey
Potato
Crusted Halibut, Braised Morels, Ramps, Chive Cappuccino
Rhubarb
Soup with Lime Fromage Blanc Sorbet
Seared
John Dory with Smoked Tomato Broth,
Aged Goat Cheese Risotto
“Surf
& Turf" Roasted Turbot and Braised Pancetta,
Spring Onion Coulis, Braised Morels
Other
Related Links:
A
Weekend at the Robert Mondavi Vineyards
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