G R E A T -C H E F S
|
Chef
Laurent Tourondel
Cello, New York |
A
Weekend at the Robert Mondavi Vineyards
with Chef Extraordinaire Laurent Tourondel
By Ellen Walsh
Photography Alan Bartl
Laurent
Tourondel of New York's Cello, was the guest of honor this spring
at the Robert Mondavi Great Chef Series 2001.
The
fast rising star greeted the admiring guests with the polish
of an accomplished host, while behind the scenes he orchestrated
a masterful sampling of the innovative dishes he fast becoming
know for.
Guests
were on hand Friday through Sunday to taste his creations, and
Iearn from the "hands on" classes. He is self-described
as a chef who wants to always create yet never recreate the same
thing over and over again. His recipes are a reflection of that
philosophy. He blends the techniques of a chef who has experienced
the disciplined years of studying under France's top masters with
the easily available selection of fresh and exotic ingredients.
New York is his playground and his willing subjects come to try
his artitic creations.
|
Click
on Images for Captions |
I
make sure, when I make a dish, that it goes on the menu only after
I am sure people like it. I run it for a couple of nights. and
then I know. People in New York are more adventurous than anyone
else in the industry," says Lautent.
Laurent's
calling card includes time spent in Paris under Chef Jacques Maximin
at Restaurant Ledoyen, a stint with Claude Troisgros' C.T's, and
in Las Vegas' Palace Court in Caesar's Palace. He now aligns himself
with Jacqucs Le' Magueresse, the former manager of Le Bernardin,
to create New York's top seafood venue. A skillful blend of French
technique, combined with the freedom that global access brings
to the freshest and most exotic ingredients in the world, and
there you have it—Cello
If
you are an artist, and have unlimited use of colors, if you are
a musician, and can plan your journey through notes, then surely
you can understand the need of the culinarian who understands
his ingredients, to treat his palette as the final test of his
own artistic creation.
Chef's
Recipes and Other Related Links:
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
Chef
Laurent Tourondel Bio
|
