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Chef Jason Lawless and Sommelier Nick Adams Robinson of Tocqueville - New York, NY

Wagyu Beef Tartare with Pickled Garden Vegetables, Soft Egg Yolk, Horseradish Vinaigrette, Truffle, and Parmigiano Reggiano
Wagyu Beef Tartare with Pickled Garden Vegetables, Soft Egg Yolk, Horseradish Vinaigrette, Truffle, and Parmigiano Reggiano
Wagyu Beef Tartare with Pickled Garden Vegetables, Soft Egg Yolk, Horseradish Vinaigrette, Truffle, and Parmigiano Reggiano
Lavender-skewered Iclandic Arctic Char, English Pea Puree, Thumbelina Carrots, Haricots Verts, and Yellow Beans with Chervil-Lavender Bouillion and Lemon
Lavender-skewered Iclandic Arctic Char, English Pea Puree, Thumbelina Carrots, Haricots Verts, and Yellow Beans with Chervil-Lavender Bouillion and Lemon
Lavender-skewered Iclandic Arctic Char, English Pea Puree, Thumbelina Carrots, Haricots Verts, and Yellow Beans with Chervil-Lavender Bouillion and Lemon
Poached Maine Lobster with Fennel, Green and White Celery, Sweet Peppers, Lobster Demi-Glace, and Lemon Balm
Poached Maine Lobster with Fennel, Green and White Celery, Sweet Peppers, Lobster Demi-Glace, and Lemon Balm
Poached Maine Lobster with Fennel, Green and White Celery, Sweet Peppers, Lobster Demi-Glace, and Lemon Balm
Poached Maine Lobster with Fennel, Green and White Celery, Sweet Peppers, Lobster Demi-Glace, and Lemon Balm
Lightly Smoked Duck Breast and Seared Foie Gras with Asian Pear and Parsley Salad and Orange, Star Anis, and Black Tea Consomme
Lightly Smoked Duck Breast and Seared Foie Gras with Asian Pear and Parsley Salad and Orange, Star Anis, and Black Tea Consomme
Lightly Smoked Duck Breast and Seared Foie Gras with Asian Pear and Parsley Salad and Orange, Star Anis, and Black Tea Consomme
Chef Jason Lawless of Tocqueville - New York, NY
Sommelier Nick Adams Robinson of Tocqueville - New York, NY
Tocqueville - New York, NY
Tocqueville - New York, NY
Wagyu Beef Tartare with Pickled Garden Vegetables, Soft Egg Yolk, Horseradish Vinaigrette, Truffle, and Parmigiano Reggiano
Wagyu Beef Tartare with Pickled Garden Vegetables, Soft Egg Yolk, Horseradish Vinaigrette, Truffle, and Parmigiano Reggiano
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Wagyu Beef Tartare with Pickled Garden Vegetables, Soft Egg Yolk, Horseradish Vinaigrette, Truffle, and Parmigiano Reggiano
Wagyu Beef Tartare with Pickled Garden Vegetables, Soft Egg Yolk, Horseradish Vinaigrette, Truffle, and Parmigiano Reggiano
2 of 17
Wagyu Beef Tartare with Pickled Garden Vegetables, Soft Egg Yolk, Horseradish Vinaigrette, Truffle, and Parmigiano Reggiano
Wagyu Beef Tartare with Pickled Garden Vegetables, Soft Egg Yolk, Horseradish Vinaigrette, Truffle, and Parmigiano Reggiano
3 of 17
Lavender-skewered Iclandic Arctic Char, English Pea Puree, Thumbelina Carrots, Haricots Verts, and Yellow Beans with Chervil-Lavender Bouillion and Lemon
Lavender-skewered Iclandic Arctic Char, English Pea Puree, Thumbelina Carrots, Haricots Verts, and Yellow Beans with Chervil-Lavender Bouillion and Lemon
4 of 17
Lavender-skewered Iclandic Arctic Char, English Pea Puree, Thumbelina Carrots, Haricots Verts, and Yellow Beans with Chervil-Lavender Bouillion and Lemon
Lavender-skewered Iclandic Arctic Char, English Pea Puree, Thumbelina Carrots, Haricots Verts, and Yellow Beans with Chervil-Lavender Bouillion and Lemon
5 of 17
Lavender-skewered Iclandic Arctic Char, English Pea Puree, Thumbelina Carrots, Haricots Verts, and Yellow Beans with Chervil-Lavender Bouillion and Lemon
Lavender-skewered Iclandic Arctic Char, English Pea Puree, Thumbelina Carrots, Haricots Verts, and Yellow Beans with Chervil-Lavender Bouillion and Lemon
6 of 17
Poached Maine Lobster with Fennel, Green and White Celery, Sweet Peppers, Lobster Demi-Glace, and Lemon Balm
Poached Maine Lobster with Fennel, Green and White Celery, Sweet Peppers, Lobster Demi-Glace, and Lemon Balm
7 of 17
Poached Maine Lobster with Fennel, Green and White Celery, Sweet Peppers, Lobster Demi-Glace, and Lemon Balm
Poached Maine Lobster with Fennel, Green and White Celery, Sweet Peppers, Lobster Demi-Glace, and Lemon Balm
8 of 17
Poached Maine Lobster with Fennel, Green and White Celery, Sweet Peppers, Lobster Demi-Glace, and Lemon Balm
Poached Maine Lobster with Fennel, Green and White Celery, Sweet Peppers, Lobster Demi-Glace, and Lemon Balm
9 of 17
Poached Maine Lobster with Fennel, Green and White Celery, Sweet Peppers, Lobster Demi-Glace, and Lemon Balm
Poached Maine Lobster with Fennel, Green and White Celery, Sweet Peppers, Lobster Demi-Glace, and Lemon Balm
10 of 17
Lightly Smoked Duck Breast and Seared Foie Gras with Asian Pear and Parsley Salad and Orange, Star Anis, and Black Tea Consomme
Lightly Smoked Duck Breast and Seared Foie Gras with Asian Pear and Parsley Salad and Orange, Star Anis, and Black Tea Consomme
11 of 17
Lightly Smoked Duck Breast and Seared Foie Gras with Asian Pear and Parsley Salad and Orange, Star Anis, and Black Tea Consomme
Lightly Smoked Duck Breast and Seared Foie Gras with Asian Pear and Parsley Salad and Orange, Star Anis, and Black Tea Consomme
12 of 17
Lightly Smoked Duck Breast and Seared Foie Gras with Asian Pear and Parsley Salad and Orange, Star Anis, and Black Tea Consomme
Lightly Smoked Duck Breast and Seared Foie Gras with Asian Pear and Parsley Salad and Orange, Star Anis, and Black Tea Consomme
13 of 17
Chef Jason Lawless of Tocqueville - New York, NY
Chef Jason Lawless of Tocqueville - New York, NY
14 of 17
Sommelier Nick Adams Robinson of Tocqueville - New York, NY
Sommelier Nick Adams Robinson of Tocqueville - New York, NY
15 of 17
Tocqueville - New York, NY
Tocqueville - New York, NY
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Tocqueville - New York, NY
Tocqueville - New York, NY
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Chef Jason Lawless and Sommelier Nick Adams Robinson of Tocqueville - New York, NY
Photo: Shannon Sturgis | August 2011
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