La Belle Vie | 3 Great Plates

February 2006

By Peter Lilienthal

Garganelli with Braised Rabbit

This dramatic concept includes rabbit, pasta, truffled marscapone, pine nuts, chives, chunks of Italian salt pork, and radicchio braised in balsamic vinegar.

Photo by James Erickson

Slow-Poached Shetland Salmon

Some of the freshest, moistest salmon you’ll ever encounter is poached in olive oil infused with a splash of anise-based Ricard, then plated atop braised fennel, brandade, and a bed of black olive tapanade. A spike of crisp salmon skin is the capper.

Photo by James Erickson

Almond Financier

Similar in shape to a gold bar—thus the name—this solid-gold dessert features chocolate, sour cherries, and sour cherry sorbet.

Photo by James Erickson


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