Carryout
Laurent Lalvée, the young charcutier-traiteur crowned Meilleur ouvrier de France in 2007, creates fine traditional French recipes with a modern twist that lightens the picture considerably: foie gras and smoked duck breast entremets, stuffed rigatonis, herb-crusted 12-hour lamb shoulder, house-smoked salmon, filet mignon au vin jaune, and a fun creation: foie gras in the shape of a chocolate bar.
