If the way to the heart is through the stomach, then Valentine’s Day is the perfect opportunity to spoil your love with some passion-inducing cuisine. Laura Avery asks two chefs how they plan to serve-up some romance.
Jean Francois Meteigner, chef of La Cachette restaurant in Century City, suggests high quality cavier, oysters and artichoke heart mousse. The foundation for the mousse is steamed artichokes, with the hearts cut out and pureed in a food processor. The final touch is a drizzling of truffle oil on top of the mousse.
JD Olsen, the chef at Lou (a great little wine bar on Vine St. at Melrose with only 45 seats), is offering an oyster stew, which is simple but rich with cream and oysters. Lou will also be featuring rose wines on Valentine's Day.