Laurent Tourondel
Laurent Tourondel

Laurent Tourondel

Background Born in the Auvergne, France. Worked at Ledoyen, Paris; Potel & Chabot, Moscow; Troisgros, Roanne, France; C.T., New York City. How he got into cooking "I was very bad at school; I had no choice." First food memory "Grandmother's quail with raisins and foie gras, my favorite dish when I was eight." Favorite equipment Peppermill. Favorite cookbook The 1870 edition of Brillat-Savarin's Physiology of Taste. Favorite place to eat Brasserie Lipp, Paris. Favorite cocktail Caipirinhas, the potent Brazilian drink made with sugarcane liquor and lime juice. Weirdest food he's ever eaten Snake, in Africa. Food forecast "Russian food will get really popular one day." Favorite 1 A.M. meal Country bread with melted mozzarella and tapenade. Food vice Spicy chicken wings. Recipe tip When you crush garlic, cover it in plastic wrap first to keep your cutting board from smelling. Won Best New Chef at: Palace Court, Las Vegas (closed)
To make broccoli special, chef Laurent Tourondel cuts it into steaks and roasts it in the oven, then serves it with a cool and tangy yogurt sauce.   Slideshow:  More Broccoli Recipes 
Advertisement
To create completely satisfying dishes, Thai cooks aim for a mix of sweet, salty, sour and bitter flavors. In his salad, chef Laurent Tourondel of the BLT Steak empire achieves that alluring combination by tossing tart green mango with cucumbers, a myriad of fresh herbs, a vibrant Thai dressing and plenty of delicate, sweet crabmeat. More Thai Recipes
Chimichurri sauce, made with parsley, garlic and olive oil, is the ubiquitous accompaniment to grilled meats in Argentina; when serving steak, Laurent Tourondel often prefers its clean, sharp flavors to richer French sauces like béarnaise or red wine sauce. The tang of chimichurri is especially delicious with Tourondel's supersmoky steaks, seasoned with both smoked sea salt and smoked pepper. More Beef Recipes
The mayonnaise dressing for this potato salad gets pungency from mustard oil (store-bought spicy mustard works fine, too) and a hit of smoky-sweet flavor from bacon and bottled barbecue sauce. More Make-Ahead Picnic Salads
Laurent Tourondel grew up in France eating his mother's carrot salad. His Asian take is a little different: The sesame oil, fresh ginger and cilantro add vibrancy to sweet, crunchy carrots.Plus: More Vegetable Recipes and Tips
Hot Cheddar-Garlic Rolls
Rating: Unrated
New!
At BLT Fish, Tourondel serves customers this decadent garlic bread, which is made with puffy round rolls instead of a long loaf and topped with plenty of melted cheddar cheese. Delicious, Quick Side Dishes
Grilled Vegetable Bruschetta
Rating: Unrated
New!
What could be more summery than grilled peppers and squash heaped on toasted country bread that's slathered with fresh basil pesto? This versatile recipe works as a first course or even a whole meal. Slideshows:  More Bruschetta and Crostini Recipes 
Advertisement
Fried Green Tomatoes
Rating: Unrated
New!
When firm, tart green tomatoes are coated in bread crumbs and Parmesan cheese then pan-fried, they become amazingly crispy on the outside, and warm and juicy on the inside. If green tomatoes are difficult to find, fresh tomatillos make an excellent substitute. Delicious, Quick Side Dishes
Laurent Tourondel's mushrooms, which are stuffed with cheese, brightened with lemon zest and topped with golden toasted bread crumbs, are a perfect side dish or appetizer. Panko (Japanese bread crumbs) are lovely here, but if you can't find them at an Asian market or specialty store, substitute any kind of coarse-textured bread crumbs that will provide some satisfying crunch. More Mushroom Dishes
Grilled Vegetable Bruschetta
Rating: Unrated
New!
What could be more summery than grilled peppers and squash heaped on toasted country bread that's slathered with fresh basil pesto? This versatile recipe works as a first course or even a whole meal. Slideshows:  More Bruschetta and Crostini Recipes 
Fried Green Tomatoes
Rating: Unrated
New!
When firm, tart green tomatoes are coated in bread crumbs and Parmesan cheese then pan-fried, they become amazingly crispy on the outside, and warm and juicy on the inside. If green tomatoes are difficult to find, fresh tomatillos make an excellent substitute. Delicious, Quick Side Dishes
Laurent Tourondel's mushrooms, which are stuffed with cheese, brightened with lemon zest and topped with golden toasted bread crumbs, are a perfect side dish or appetizer. Panko (Japanese bread crumbs) are lovely here, but if you can't find them at an Asian market or specialty store, substitute any kind of coarse-textured bread crumbs that will provide some satisfying crunch. More Mushroom Dishes
Cucumber-Basil Martini
Rating: Unrated
1
To make this refreshing riff on a martini, chef Laurent Tourondel muddles basil and cucumber the same way he'd mash the ingredients for a mojito; then he pours in gin and a zingy mixture of ginger syrup and lime juice. More Gin Cocktails
Advertisement
At BLT Burger in Las Vegas, chef Laurent Tourondel brushes burgers with butter while they're on the grill. The natural sugars caramelize, making the meat extra-delicious.Plus: 20 Smart Tips for Everyday Grilling More Burger Recipes
Caribbean Jerk Chicken
Rating: Unrated
New!
The spirit of Jamaica's popular jerk sauce comes through in this superspicy, fragrant grilled chicken. To punch up the flavor even more, let the marinade sit for an additional 24 hours before adding the meat. To lower the heat, swap out Scotch bonnet chiles (among the world's hottest) for jalapeños. More Grilled Chicken Recipes
Blt Chili
Rating: Unrated
New!
BLT Burger, Las VegasChef Laurent Tourondel uses a cured pork sausage flavored with fennel seed, anise and garlic in this hearty chili. More Chili Recipes
Laurent Tourondel traveled extensively throughout Southeast Asia before opening his BLT empire of restaurants in America, and the spicy fish sauce and peanut dressing in this dish come straight out of Vietnam. Any green cabbage can substitute for the napa cabbage; just be sure to serve the slaw immediately after dressing it so that it retains maximum crunch. More Quick Side Dishes