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Andrew Carmellini reveals a few more details about his forthcoming French restaurant, Lafayette: "For years I ran the kitchen at these high-technique, high-end, high-price-tag French restaurants, like Café Boulud. I wanted to return to France, but not the heavy classics and sauces. I'll be doing olive-oil-based cooking, a lot of vegetables, a lot of fish and cooking over a fire. The kind of food where you feel awesome after you've eaten it." [F & W]
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