Grand Opening Video
Watch the Left Bank Grand Opening video filmed in summer 2014. Arranged by Thierry Damilano.
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Executive Chef Spencer Watts on Global Morning News
On December 20 our Executive Chef Spencer Watts was on Global Morning News creating this delicious recipe:
Festive Beet Salad
with eggnog foam, cranberry compote and hazelnut emulsion
by Executive Chef Spencer Watts
Left Bank and Bistro Pastis
Serves 4-6 people
150 ml 2 % milk
150 ml heavy cream
1.5 tsp nutmeg
1 tsp sugar
3 Tbsp bourbon
1 Tbsp rum
Steep all ingredients together in a medium sized sauce pan. Allow to cool. Place contents into an Isi canister and charge twice with c02. Alternatively, add all ingrients to a stainless steel bowl and whip to create a eggnog whipped cream.
500 ml frozen cranberries
250 ml sugar
Zest of 1 orange
Place all ingredients together in a small sauce pan. Cook over medium heat for 5 minutes. Allow to cool and reserve at room temperature.
1 ½ cups roasted and peeled hazel nuts (chopped)
3 egg yolks
2 Tbsp lemon juice
1 tsp Dijon mustard
Too taste honey
300 ml hazelnut oil
To taste salt
Assorted Baby Beets
3 beets per person
Place baby beets (un- peeled) in a large sauce pan. If using multicolored beets cook separately depending on color. Cook in boiling water until fork tender in salted water. When cooked place in ice immediately and allow to cool. Peel and reserve.
Place beets on serving plates. Toss with hazelnut emulsion. Spoon cranberry compote and eggnog foam/cream on top or alongside.