As the festive season approaches, renowned Michelin-starred chef Laurent Tourondel — the maestro behind L’Amico, NYC’s Skirt Steak, and more — opens the doors to a culinary wonderland, sharing his decadent Christmas menu and expertly curated wine pairings exclusively with GRAZIA USA.
In a delightful tête-à-tête, Chef Tourondel explores the origins of his festive creations with us. From the sumptuous Burrata Salad — a harmonious dance of fennel, mint, and blood orange vinaigrette — to the Ember Roasted Beef Tenderloin (also one of Ramsay’s favorite to serve at Christmas) adorned with smoked mashed, crispy hen of the woods, and Barolo sugo, each dish tells a story.
“Of course, it’s more fancy than a traditional dinner you could find in Italy or in France,” Chef Tourondel confesses, reflecting on the elevated nature of his holiday menu. Yet, nestled within the sophistication are glimpses of familiarity, a culinary journey that bridges tradition with innovation, and pairings easy enough for you to recreate at home.
Appetizer
Dish: Burrata Salad with Fennel, Mint, and Blood Orange Vinaigrette
Pairing: Ca’ Marcanda, Toscana, ‘Vistamare’ Tuscany, 2022
To kick off the holiday festivities, Chef Tourondel presents a Burrata Salad that marries the freshness of fennel, the zest of mint, and the tanginess of blood orange vinaigrette, a dish that captures the essence of the season, paired with Ca’ Marcanda, Toscana, ‘Vistamare’ Tuscany 2022.
Chef Tourondel shares, “The wine’s crispness enhances the creamy and delicate texture of the burrata, while the fruity notes harmonize with the tanginess of the blood orange vinaigrette.” Here, the wine is not just a pairing but a conductor, orchestrating a delightful balance among tastebuds.
Entrée
Dish: Ember Roasted Beef Tenderloin with Smoked Mashed, Crispy Hen of the Woods, and Barolo Sugo
Pairing: Barolo, Vietti, ‘Castiglione’, Piedmont 2015
For the main course, Chef Tourondel presents an Ember Roasted Beef Tenderloin, a holiday exclusive from his restaurant, L’Amico. Paired with Barolo, Vietti, ‘Castiglione’, Piedmont 2015, the rich and complex notes of the wine complement the savory flavors of the tenderloin and Barolo sugo. The addition of smoked mashed potatoes and crispy hen of the woods mushrooms adds depth, making this pairing a truly exceptional culinary experience. And the Barolo, with its rich and complex notes, becomes the beef’s perfect partner.
“The wine also beautifully compliments the additional depth of earthiness,” he adds, offering a glimpse into the meticulous thought behind each pairing.
Chef Tourondel’s revelation about the Ember Roasted Beef Tenderloin unfolds a tale of tradition and ingenuity. “It’s something I serve only during the holiday,” he muses, adding that this dish will grace the table of his home as well this holiday season.
Dessert
Dish: Crispy Cannoli, Cranberry and Poached Pears, Vanilla Diplomat
Pairing: Braida, Moscato d’Asti, ‘Vigna Senza Nome’, Piedmont
The grand finale of Chef Tourondel’s holiday menu is a Crispy Cannoli adorned with cranberry and poached pears, accompanied by a Vanilla Diplomat. Paired with Braida, Moscato d’Asti, ‘Vigna Senza Nome’, Piedmont, the sweet sparkling white wine’s fruity flavors complement the cranberry, pears, and vanilla in the dessert. Its gracefully sweet flavor and persistent structure balance the richness of the dish, leaving taste buds dancing with delight.
Chef Laurent Tourondel Unveils the Inspiration Behind the Holiday Menu
Chef Tourondel shares insights into the inspiration behind his holiday menu, offering a glimpse into his French and Italian culinary roots. While acknowledging the menu’s elevated nature compared to traditional Italian or French dinners, he revealed that some dishes, like the beef tenderloin, are reserved specifically for the holiday season. For home chefs looking to recreate the magic, Chef Tourondel provides practical tips.
The Burrata Salad is relatively easy to prepare, making it an ideal choice for home cooking. But for the Ember Roasted Beef, he unveils a practical tip for achieving smokiness at home, making the seemingly intricate dish accessible to aspiring home chefs: Chef Tourondel suggests simplifying the process by using an oven.
“If you don’t want to go through the process of putting it inside the fireplace or a wood fire or an open wood fire, then you can always do it in the oven,” he lets us in on, also suggesting to incorporate wood chips to get that perfect hint of smokiness.
On the other hand, he courages, “If you have a country house, you may want to give it a shot,” offering a peek into the joy of experimenting in the kitchen. It’s not just about perfection; it’s about the fun of trying, even if it means a few trials.
Unexpected Wine Pairings and Holiday Traditions
Delving into the world of wine pairings, Chef Tourondel shares some unexpected insights he’s learned throughout his career over the years. He encourages GRAZIA readers to experiment with their dishes and wine pairings to make their holiday meals feel uniquely their own — mentioning that pairing red wine with fish could be a delightful surprise!
“For example, a sweeter wine for the appetizer would also be great since it has a lot of citrus and acidity inside the dish as a blood orange [vinaigrette],” he suggests.
As the conversation turns to holiday traditions, Chef teases details of his own Christmas feast, revealing dishes like Foie Gras Torchon with a dry fig and date Mostarda, and spiny lobster with paprika and Buddha hand lemon, being added to his menu this year. He also unveils his family’s annual ritual of making and indulging in escargot, a sentimental — and delicious — tradition started by his grandfather.
Chef’s Tips for the Holiday Home Kitchen
In a generous sharing of wisdom, Chef Tourondel emphasizes the importance of planning ahead for holiday cooking. Advising against attempting to do everything on the same day, he recommends preparing certain elements in advance to alleviate stress.
“I think one of the most important things when you cook those big dinners at home is to plan in advance and don’t try to do everything the same day,” he shares alongside an example from his own home-cooking preparation plans. Chef explains that he is preparing ahead of time by making the escargot, preparing the beef for roasting, and cutting and boiling the potatoes all a day before the actual feast on December 25.
A New Holiday Menu in New York City
Chef Tourondel also shares a sneak peek into a departure from the set menu tradition at his restaurant this year. Instead, L’Amico is embracing the spirit of choice with à la carte options, alongside Christmas and New Year’s Eve specials featuring luxurious ingredients like lobster, caviar, and truffle.
“If you’re not fancy to eat something really expensive or lobster, you can also have regular salad on the menu,” Chef Tourondel tells GRAZIA.
As Chef Laurent Tourondel unwraps the layers of his holiday menu and wine pairings, the narrative becomes not just about flavors and techniques but a story of tradition, innovation, and the joy of sharing culinary delights. The holiday table, adorned with his creations, beckons readers to embark on their own culinary journey, bridging the gap between home kitchens and Michelin-starred elegance.
