Alain Ducasse Loves Lafayette’s Chicken and Carbone’s Theatrics
"Mid-recipe, we also snacked on toasted bread that had been used to soak up some of the fat from the sliced marrow medallions roasting in the oven."
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"Mid-recipe, we also snacked on toasted bread that had been used to soak up some of the fat from the sliced marrow medallions roasting in the oven."
Plus: new entertainment at the Lambs Club, and more, in today's Leftovers.
The nautical theme extends to the menu, with raw shellfish, clam chowder, and plenty of rum.