Photo Credit: Peter Pioppo

Tony Esnault
155 W 58th St
New York, NY 10019
(212) 265-7300

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Tony Esnault

Tony Esnault's Loire Valley upbringing on his grandparents' farm nurtured an early love for fine food. With a rigorous classical French training at the François Rabelais Culinary School, followed by years spent at Michelin-starred restaurants in Paris and the three-Michelin-starred Auberge de L'Ill in Alsace, Esnault was a natural fit for Alain Ducasse. With Ducasse, Esnault found a long-term mentor, and, from Japan to Brazil, he traveled the world with this international culinary superstar, participating in the finest culinary events and galas. Esnault left the Ducasse empire temporarily to work for The Ritz-Carlton in San Francisco as Sous Chef, and then the Boston Ritz-Carlton as Chef de Cuisine. In 2002, he was appointed Chef de Cuisine at Alain Ducasse at the Essex House in New York. For those who argue that luxurious French cuisine is on the decline, Esnault has proved that his classic, rich dishes, with their subtle, international accents, translate beautifully for New York's fine dining scene.


Lollipop of Lamb Loin, Apricot, Raisin and Piquillos
Chef Tony Esnault of Alain Ducasse at the Essex House—New York, NY
Adapted by

Yield: 4 Servings


  • Grapeseed oil
  • 2 racks of lamb portioned (20 ounces), and seasoned with salt and pepper
  • 1 Tablespoon butter
  • 1 garlic clove, crushed
  • 1 sprig thyme

    Red Onion:
  • 1 red onion, small dice
  • 1 Tablespoon extra virgin olive oil
  • ¼ cup white wine vinegar
  • ¼ cup chicken stock

    Fruit and Piquillos Condiment:
  • 1 Tablespoon coriander seed, crushed
  • 8 black peppercorns, crushed
  • 2 cups chicken stock
  • ¼ cup golden raisins, halved
  • ¼ cup dried apricots, diced
  • 3 dates, peeled and diced
  • 2 lemons
  • 2 Tablespoons honey
  • 1 Tablespoon sugar
  • Water

  • 1 cup piquillo peppers, diced

For the Lamb:
Preheat oven to 450°F. Heat pan over medium to high heat. Add grapeseed oil to coat, and sear the lamb on all sides. Add butter, garlic clove, and sprig of thyme. Place pan in the oven and roast the lamb, basting occasionally, until desired temperature.

For the Red Onion:
Sweat red onions in oil over medium heat for about 2 minutes. Deglaze with vinegar and cook until dry. Add stock and cook until dry.

For the Fruit Condiment:
Make a sachet for the coriander and black pepper. Bring stock to boil, add sachet, and steep until stock is infused. Remove sachet and set stock aside. Add apricots and raisins to a pan and add enough stock to cover. Add dates at the very last minute to retain form and texture. Set mixture aside. Remove peel from lemons and thinly slice. Juice lemons and reserve. Cover lemon peels with water; bring to a boil and strain. Repeat 3 times. Add honey, sugar, lemon juice, and enough water to cover the peels, and simmer for 2 hours or until tender. Add water as needed to cover. Reserve the condiment cooking liquid and set aside for assembly.

To Assemble:
Preheat the oven to 400°F. Slice the lamb and arrange fruit, red onion and piquillo peppers randomly on each slice. Glaze with the condiment cooking jus, insert wooden skewer, and reheat in the oven for 3 minutes.

Wine Pairing:

Rosé, Domaine de Jas d’Esclans, Côte de Provence, 2001

   Published: September 2006