Lasserre
By Jean-Louis Nomicos and Jean-Claude Ribaut
Published (in French) by Editions Favre SA Lausanne SA
The name Lasserre is emblematic, synonymous with fine dining and elegance. René Lasserre, who died last year, hosted and cooked for the world’s glitterati from Salvador Dalí and Marc Chagall to Audrey Hepburn and André Malraux under the folding roof decorated by Touchagues. He delighted customers with his famous signature dishes such as “André Malraux squab” and “Challans duckling à l’orange.”
The Renaissance of Lasserre’s restaurant is being conducted superbly by Jean-Louis Nomicos, who learned his skills under Alain Ducasse in Monaco. While maintaining the great Escoffier tradition with many of his concoctions such as the “Black truffled macaronis au foie gras,” Nomicos has instilled a new approach in the kitchen of the 21st-century Lasserre.
The success story of Lasserre, the twelve-year-old Basque orphan who built from scratch the gastronomic Mecca of the sixties, is handsomely told in the new book Lasserre by Jean-Claude Ribaut. The book also features recipes by Nomicos, which are illustrated by the appetizing photos of Olivier Buhagiar. Lasserre is entertaining reading for French speakers who love good food and fairy tales.
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