Chef Chris Lee’s Aureole may be new, but the parallel-tasting concept there is “an idea that Charlie [Palmer] had for a very long time,” says Lee. Plating two dishes on a single platter lets diners try a chef’s menu without committing to an assault of courses and hours in the restaurant a strategy that “made sense in this area with pre-theater.” Lee reduced eight courses to four by playing up a theme, protein, or ingredient in each. Here, he combines a scallop and foie gras with yellow and white peaches, respectively. Move your mouse over the image to get Lee’s take on the dish.
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