From an early age, Laurent Aubel belonged in the kitchen, spending summers working in his family’s restaurant on the outskirts of Paris. After attaining his degree from Les Chaises French Culinary Institute (Chartres, FR), Laurent became a sous-chef for Roux Fine Dining (London, UK); working closely under the guidance of Albert and Michel Roux.
He is also a member of the Association Culinaraire Francaise and a proud member of the James Beard Foundation.
Since moving to New York City in 2000, Chef Laurent has worked at varied restaurants and catering companies, and currently works as a private chef and consultant.
Appetizer
Escargots Napoleon
Red Wine Glaze/Herb Garlic Toast
Greg Norman Pinot Noir 2006
Salad
Steam Asparagus and Beet
Roasted Mushroom Vinaigrette
Stone Horse Chardonnay 2000
Entrée
9 ozes Grilled Tender Loin of Beef and Pan
Seared Foie Gras
Sautéed Mushroom / Broccolini
Black Truffle Mash Potato
Veal Demi Glace
337 Lodi Cabernet Sauvigon 2005
Dessert
Chocolate Marble Goat Cheese Cake
Berry Sauce
La Serra Moscato D’ Asti 2006
HORS D’OEUVRES
- Sesame crusted tuna with mango salsa on toasted pitta bread
- Potato cake with lobster sauté spinach and salmon caviar
FIRST COURSE
- Mosaic terrine of fish with saffron tomato dressing and micro green
- Stuffed tomato with lobster and micro green with citrus dressing
MAIN COURSE
LAMB
Crusted rack of lamb with fresh herbs berry demi-glass
DUCK
Pan fried duck breast and stuffed duck leg with cherry glaze
DESSERT
- Napoleon of crepes soufflé with blueberry
- pistachio and raspberry entremets with a mascarpone sauce
- aspic of fruit half clear /half opaque with coulis of fruit
- white and dark chocolat mousse
Roasted heirloom tomato soup with parmesan tuile and pesto
or
Parsnip and apple soup with crispy parsnip
SECOND COURSE
Squad pigeon with braise savoy cabbage and chestnuts, white grapes with thyme jus
French cut chicken breast pan fry with herbs polenta fricassee of mushroom and cranberry, balsamic reduction
Trio of crème brulee
Apple financier with caramel sauce and crème fraiche
Goat cheese crusted with couscous on a bed a green and roasted fig and almond French beans
Napoleon of cucumber black olive and radish with feta crumble
Stuffed chicken legs wrap with bacon, celeriac pure sauté spinach
Pan-fried duck breast with sweet potato cake and raspberry lavender castric
Coconuts and chocolate molten cake
Poached pear in sauterne with a almond tuile
For Reservations - Call: 1-917-428-5370
Locations: New York & Palm Beach
