media

Grand Opening Video

Watch the Left Bank Grand Opening video filmed in summer 2014. Arranged by Thierry Damilano.

Event Photos 

Visit our Facebook page to see recent event photos

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

 

Eggnog foam

150 ml                                     2 % milk

150 ml                                     heavy cream

1.5 tsp                                     nutmeg

1 tsp                                         sugar

3 Tbsp                                     bourbon

Pinch                                       salt

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.

 

Cranberry compote

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.

 

Hazelnut emulsion

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.

Assemble salad

Place beets on serving plates.  Toss with hazelnut emulsion.  Spoon cranberry compote and eggnog foam/cream on top or alongside.