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.
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.
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.
Lefebvre and Bromberg first met 22 years ago, sharing the line at Pierre Gagaire’s eponymous restaurant in Saint-Étienne. In a nod to their mentor, the two collaborated on this extraordinary dish, dubbed Pigeon “Gagnaire.” Succulent pigeon (like duck, best enjoyed medium-rare) was served with rich, creamy sweetbreads and wild mushrooms over a corn purée, building a chorus of warm, earthy flavors.
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
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
The chefs reunited at the Blue Ribbon Bakery Kitchen 22 years after working together at Pierre Gagnaire, in France.