Photo Gallery: Hare Today, Wild Boar Sopes Tomorrow at Bistro LQ
Need a visual aid for your print edition? This week Jonathan Gold considers Laurent Quinoux's mercurial cooking at Bistro LQ ("Wild hare is strong meat: Cooked like this, it develops the divine stink of the woods in fall, of distant gunpowder, of erotic practices illegal in several Midwestern states"). Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, "Hare Today, Wild Boar Sopes Tomorrow, at Bistro LQ."
Anne Fishbein Chef Laurent Quenioux and the cheese cart
Anne Fishbein Foie Gras Torchon style with black chanterelles
Anne Fishbein Foie Gras Marjolaine style
Anne Fishbein Chocolate Hazelnut Craquant
Anne Fishbein Foie Gras accompaniments Earl Grey tea roll and quince marshmallow
Anne Fishbein Foie Gras accompaniment quince gelee
Anne Fishbein Salmon poached in oil, chile sauce and fava beans
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