Daniel Boulud’s Classic “Black Tie” Scallops at Le Cirque: “The dish was created in 1986, during Boulud’s four-star period at Le Cirque,” recalls executive chef Craig Hopson. “Our regular customers, long time captains, and Sirio Maccioni always ask for it. It’s classic French cooking—luxury ingredients and harmonious flavors. Le Cirque customers appreciate that.”
Destination dining often comes with a hefty price tag, but you can try this classic New York institution for 30 percent off when you pick up this deal for $10. Click here. [The Feast]