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Corton: Liebrandt & Nieporent’s Four Star French Gem

By Ryan Sutton - 2013-05-14T22:00:49Z

Photograph by Evan Sung/Bloomberg

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Lamb of Liebrandt

Corton cooks its Elysian Fields lamb saddle fat side down, “similar to rendering a duck breast,” Liebrandt says. The result is silky fat and a powerfully musky essence of lamb. Also included in the dish are yogurt gnocchi, filet of lamb, and “lamb porterhouse” glazed with lamb jus.