Art

Item Description

“In 2001, I traveled to Vietnam with my father. While I was working, my father took a trip to visit the Halong Bay. While on board a ship cruising around the scenic Halong Bay he ordered this spectacular fish. He could not stop talking about this fish (as if the Halong Bay wasn’t enough) so I decided to see for myself.  I soon fell in love with this dish and decided to create my own version once I returned from my trip.  Now labeled as one of my signature dishes, the Crispy Red Snapper “Cantonese Style” can be found on the menu at my restaurant, BLT Fish.” - Chef Laurent Tourondel

This is an original piece from the limited edition series, Photography for Philanthropy, a Culinary Art Auction to Benefit City Harvest. The culinary masterpiece was created by renowned pastry chef, Laurent Tourondel and captured through the lens of famed photographer, Diana DeLucia. In addition to this artwork being brilliant in color, it is personally signed by the chef/artist, Laurent Tourondel. 

Frames are a high quality painted black frame made in Italy (2.5 high by 1.5 inches on the top). The image was framed by preservation experts who have handled this piece with exceptional care. This photograph is framed with quality glass and acid free matting that will help protect it from long term degradation.  The mat is a soft white top and a black bottom mat that enhances the brilliant photo and creates a very clean and modern piece of art.

The outside dimension is 27” x 33” and the image size is 17” x 27”.

About Chef Tourondel:
The sensory thrills of fine cuisine have long compelled Chef Laurent Tourondel whose youth was spent scooping snails out of their butter-soaked shells and coaxing rich flavor out of cocottes of braised rabbit.
Beginning as chef to the Admiral in the French Navy, Tourondel’s early training is marked by its French classicism.  In New York, he worked under Bruno Tison at Restaurant Beau Geste before returning to France for a post at Restaurant Ledoyen under Jacques Maximin.  
He labored at the three-star Michelin Relais & Chateau Troisgros, a mission which ultimately led to his post as Executive Chef of C.T., Claude Troisgros’ debut restaurant in New York City.  A stage with Joël Robuchon and a lauded stint as Executive Chef at Palace Court Restaurant at the World Famous Caesar’s Palace Hotel & Casino would pave the way for Tourondel’s triumphant return to New York City. 
Tourondel returned to the states to open a modern American Steakhouse:  BLT Steak.  The accolades followed – two stars in The New York Times, three stars in Crain’s—and the BLT brand began to take shape.  2005 saw the opening of Tourondel’s BLT Fish, a combination New England fish shack and formal dining experience, which earned a prestigious three star review from The New York Times.   That same year, downtown diners delighted in the opening of BLT Prime, an expanded version of his uptown gem that celebrates a variety of meats and cuts based on a traditional steakhouse menu.
In October 2007, Bon Appétit magazine named Tourondel Restaurateur of the Year.  This most recent accolade affirms his place among the top in the culinary world, while further solidifying his acclaimed BLT restaurants as some of the nation’s best.
With the passion and skill of a French-trained chef, and the sensibility and style of a metropolitan restaurateur Laurent Tourondel has successfully infiltrated the rarified world of New York restaurants and the national dining landscape, much to the delight of critics and diners alike.

Item Special Note

Shipping Information:
All artwork will be shipped out the week of March 17, 2008 and will be shipped from the UPS Store in Farmington, Connecticut, who specializes in the shipment of artwork.  Auction winners will be contacted directly by a UPS representative by Friday, March 14, 2008. Payment for shipment must be made directly to the shipper. For shipping estimates, domestic and international, please contact the UPS Store directly at (860) 676-0660 or by email at mbe3937@yahoo.com.