"Right, so the origin of the dish is that years ago I was staging for this guy Marc Meneau," says David Burke, referring to a very eminent Burgundian chef. "He took a lobster tail and wrapped it in bacon, and it looked like a filet mignon. So then when I was at River Café, I did something like this version." Wine Spectator features editor Owen Dugan explains.
Dec 31, 2010