Laduree - The Savory Recipes

PUBLISHED : Sunday, 19 February, 2012, 12:00am
UPDATED : Sunday, 19 February, 2012, 12:00am


Laduree - The Savory Recipes
By Michel Lerouet

This book was on my wish list the minute I heard about it, and in my shopping cart soon after. I have (and love) Laduree Sucre - dessert recipes from the famous French patisserie. Like the first book, Laduree - The Savory Recipes comes in a thick padded cloth cover (lavender, instead of pale green) with gilding (silver, rather than gold). And the recipes are just as pretty and dainty - in portions fit for a genteel, ladylike appetite. Those of us with heartier appetites should bear this in mind when looking at the recommended portion sizes, and adjust accordingly.

The recipes would make for elegant, simple (although costly) lunch or dinner parties. Chef de cuisine Michel Lerouet worked under Michelin-starred chefs such as Guy Savoy and Jean-Paul Duquesnoy, but none of the recipes are that difficult (although some call for ingredients that aren't easy to find in Hong Kong, such as kugelhopf and mango-jasmine macarons; Lerouet specifies they should be from Laduree, which doesn't have a shop here). More accessible recipes include rack of lamb with hazelnut and buttered cabbage; salmon club sandwich; grilled rump steak with crispy herbs and potatoes; organic Scottish salmon with ginger; green asparagus with morel mushroom cream; and duck foie gras with sesame tuiles and quince chutney.