Amy ScattergoodNeed a visual aid for your print edition? This week Jonathan Gold considers Laurent Quinoux's mercurial cooking at Bistro LQ (“Wild hare is strong meat: Cooked like this, it develops the divine stink of the woods in fall, of distant gunpowder, of erotic practices illegal in several Midwestern states”). Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, “Hare Today, Wild Boar Sopes Tomorrow, at Bistro LQ.”
Foie Gras Torchon style with black chanterelles; Credit: Anne Fishbein
Foie Gras Marjolaine style; Credit: Anne Fishbein
Chocolate Hazelnut Craquant; Credit: Anne Fishbein
Foie Gras accompaniments Earl Grey tea roll and quince marshmallow; Credit: Anne Fishbein
Foie Gras accompaniment quince gelee; Credit: Anne Fishbein
Salmon poached in oil, chile sauce and fava beans; Credit: Anne Fishbein
Salmon accompaniment pistachio panna cotta; Credit: Anne Fishbein
Salmon tartar, basil seeds, grapefruit gelee and pistachio panna cotta; Credit: Anne Fishbein
Pigeon with huckleberries, kaffir, chestnuts and green cabbage; Credit: Anne Fishbein
Corn profiterole Maine lobster with corn ice cream mousse, fennel roasted Maine lobster with tarragon infused lobster coulis; Credit: Anne Fishbein
Uni tapioca pudding, yuzu koshu, Kumamoto oysters in yuzu martini gelee; Credit: Anne Fishbein
Uni tapioca pudding, yuzu kosho, Kumamoto oysters in yuzu martini gelee; Credit: Anne Fishbein
Cheese cart condiments; Credit: Anne Fishbein
Cheese cart accompaniment, a dish of hazelnuts; Credit: Anne Fishbein
Chese cart accompaniment, cumin seeds; Credit: Anne Fishbein
Cheeses on the cheese cart; Credit: Anne Fishbein
Cheese accompaniment, truffle honey; Credit: Anne Fishbein
Dining room in afternoon light; Credit: Anne Fishbein
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