Fugaise | 3 Great Plates

January 2006

By Peter Lilienthal

Loin of Beef

Slices of tender beef deliver a wonderful grilled flavor and are well matched with a sauté of wild mushrooms, braised Swiss chard, a Marsala wine reduction, and frites.

Photo by James Erickson

Duck Ravioli

These pasta dumplings stuffed with a mixture of duck confit, Granny Smith apples, and raisins, arranged in a foie gras emulsion, are a flat-out stupendous treat.

Photo by James Erickson

Ahi Tuna

Fresh, ever so slightly seared tuna, set atop a combination of “cranberry” (borlotti) beans and chorizo, and double-sauced with a saffron beurre blanc and roasted peppers—this is one sublime dish.

Photo by James Erickson


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