Recipes Hot Cheddar-Garlic Rolls Be the first to rate & review! 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 By 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) Food & Wine's Editorial Guidelines Updated on December 16, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 15 mins Yield: 6 Ingredients 3/4 cup flat-leaf parsley 2 small garlic cloves 4 tablespoons unsalted butter, softened Salt and freshly ground pepper Six 6-inch ciabatta rolls, split 1/2 pound sharp cheddar cheese, shredded (2 cups) Directions Preheat the oven to 375°. Put the parsley and garlic in a mini food processor and pulse until finely chopped. Add the butter and pulse until blended. Season with salt and pepper. Spread the butter on the cut sides of the rolls and top with the cheese. Arrange the rolls on a large baking sheet and bake for about 6 minutes, until the bread is toasted and the cheese is melted. Serve immediately. Rate it Print