Slideshow: Dinner at Blue Ribbon Bakery Kitchen, Starring Ludo Lefebvre

Brick Oven Breads
Brick Oven Breads
Chefs Lefebvre and Bromberg took bread and butter to the next level: country white and raisin-walnut loaves were paired with smoked butter and a creamy whipped spread of sardines and Laughing Cow cheese.
Seared Scallops
Seared Scallops
Bromberg made scallops seem naturally autumnal. Served with seasonal squash on a white bean purée, the dish fell on the sweeter side of savory. A Syrah-verbena sauce was drizzled over the scallop's golden-brown crust, a crispy leaf of fried sage the perfect finishing touch.
Tandoori Octopus
Tandoori Octopus
Lefebvre executed notoriously chewy octopus without a hitch. The sweet, aromatic seasoning on the octopus was reined in by tangy yogurt and chunks of grapefruit that delivered bright, faintly bitter bursts of flavor.
Korean Galbi Steak
Korean Galbi Steak
Bone marrow gave a savory boost to the ultra rare steak in this Korean-inspired dish. A slightly gummy purée of sticky rice added a doughy taste that paired nicely with the bolder flavors of pickled vegetables and kimchee sauce.
Crème Fraîche Panna Cotta
Crème Fraîche Panna Cotta
Lefebvre's ability to balance restraint and excess peaked in this provocative dessert. Mild panna cotta was the perfect canvas for bridging the flavors of sweet, malty caramel and salty caviar.
Chefs Lefebvre and Bromberg
Chefs Lefebvre and Bromberg
The chefs reunited at the Blue Ribbon Bakery Kitchen 22 years after working together at Pierre Gagnaire, in France.