Photos by Steven Visneau
Styling by René Garza
Models Grayson Auld and Mila Connally for Page Parkes Agency, Bay Berger for Neal Hamil Agency, and Brandon Connor
Makeup by Wendy Martin for Page Parkes Agency
Styling Assistance by Molly Jodeit
Hair by Zackery Chapa for Hue Salon
Shot on location at the Memorial home of Michael and Lisa Holthouse
Spring Expression
Living up to its name, the spring menu is heavy on produce, highlighting radishes, peas, alliums, fava beans and artichokes. Light and refreshing, the French white asparagus is beautifully plated and served with puff rice for a crunch.
Veggies also star in the scallop crudo, which is served with radishes and beets — oh, and a heaping pile of royal kaluga caviar! The slices of the tea-spiced duck breasts are paired with equally hearty servings of turnips. Don’t miss the pandan cotta for dessert; it’s flavored like carrot cake and served with pecan ice cream, and a little slice of fresh carrot for good measure.
For the sake enthusiasts, Richard Geoffroy, the former winemaker for Dom Pérignon, has started his own sake brand, IWA Sake. Geoffroy hosts two dinners at Le Jardinier this weekend. He’s calling it the “wine-lovers” sake, and is partnering with chef Botero for a five-course dinner that promises chilled lobster and blue crab risotto. Tickets are available via Resy.
Chef de cuisine Felipe Botero
Spring lunch