MIAMI – Investing an afternoon with Michelin Star Chef Laurent Tourondel is definitely a lesson in culinary excellence.
“This wants a little little bit far more salt,” stated Chef tasting a dish brought out to him and CBS4’s Lisa Petrillo.
“How picky and demanding are you about the meals that comes out on the plate?” asked CBS4’s Lisa Petrillo.
“I am demanding. Indeed, that’s for positive,” explained Chef Laurent.
The French-born Learn Chef is, on this day, at his sprawling oceanfront restaurant Dune by LT.
The sophisticated, high-quality-eating restaurant with seating inside of and out just lately was named “Most effective Restaurant in Fort Lauderdale” by “Miami New Periods.”
Although he is honored by the awards, Chef claims it is all about the function.
“Thank you to the men and women that understand me for what I do. I really do recognize it,” he explained.
“But it is far more essential for me to produce an practical experience. Irrespective of whether it comes from a dish that is intended, to the provider, to the beverage plan.
“And then for you to leave and say wow, I experienced a excellent practical experience and I want to appear back.”
Chef Laurent was born to cook dinner.
“My grandmother cooked. My good grandfather cooked. My mom and my dad cooked. It truly is a really like tale,” he claimed.
A really like story that has designed him 1 of the leading chefs in the planet — a thing not dropped on Dune’s Government Chef John Kredich, who is now operating for Chef Laurent for the next time.
“When I’m with Chef Laurent, he just can make you better. You press yourself regularly to additional your self and greater oneself,” claimed Kredich.
Chef John prepares some of their tasting dishes from Dune’s Mediterranean-impressed menu.
They start off with the Parmesan Cheese Soufflé with truffle and prosciutto inside of.
“Shut the front door!” stated Petrillo.
“Which is 1 of my most loved factors,” mentioned Chef.
“That’s just pure decadence. I enjoy the saltiness of the cheese and how it is baked properly and the lettuce on the facet gives it a small acidity. It really is great,” reported Petrillo.
On this working day, Chef created an entirely new dish — Yellowtail Crudo with champagne vinegar and fresh new tomatoes.
“The sauce is wonderful,” said Petrillo.
“You see how uncomplicated it is?” questioned Chef.
“Cold, refreshing, classy,” reported Petrillo.
Next, Lobster Fra Diavolo. It can be Maine lobster with tomato, basil, garlic, and Calabrian chili.
“What hits me correct away is that lobster is tender, refreshing, and juicy and then regularity of the pasta is perfect, with a contact of heat,” Petrillo reported.
And at last, Dune by LT’s renowned Coconut Cake with pineapple inside and coconut flakes with a facet of enthusiasm fruit sorbet.
“Let’s just keep and eat cake for the rest of nowadays,” claimed Petrillo laughing.
“Alright, cake and Champagne,” explained Chef Laurent.
Dune by LT is open 7 days a 7 days serving lunch, meal and brunch on Sundays.
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