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Looking for recipe: goat cheese stuffed artichoke; escargot with pernod/walnut sauce from L'Amour Dans Le Four (closed restaurant)

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Hi - does anyone have, or know how to get, the recipe for the "Artichaut Chaud" served at the long-closed L'Amour Dans Le Four restaurant (Lombard x Octavia/Gough), or their recipe for escargot with the garlic/butter sauce and Pernod and walnuts? Have been trying to recreate at home, and searched online, with no luck...ideas welcomed!

Both are great recipes for this time of year, spring-almost-here and artichokes in season!

I believe one of the owners who worked front of house was French, named Blaise. But have no idea who chef was, or any way of finding out...

Thanks!

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    1. re: Robert Lauriston

      Thanks do you have any idea where he is working now or how to contact him? My next attempt to replicate it is today...artichokes steaming now :)