at Laurel
"Laurel's foie gras torchon with toasted brioche and Sauternes geleé is the French-technique preparation that defines the restaurant's fine dining approach. The torchon is made in-house and the Sauternes geleé adds a sweet complexity that amplifies the richness. This is serious cooking in Rittenhouse."
— Expert, 93/100 credibilityExpert Reviews
"Laurel's foie gras torchon with toasted brioche and Sauternes geleé is the French-technique preparation that defines the restaurant's fine dining approach. The torchon is made in-house and the Sauternes geleé adds a sweet complexity that amplifies the richness. This is serious cooking in Rittenhouse."