Hi - does anyone have, or know how to get, the recipe for the "Artichaut Chaud" served at the long-closed L'Amour Dans Le Four restaurant (Lombard x Octavia/Gough), or their recipe for escargot with the garlic/butter sauce and Pernod and walnuts? Have been trying to recreate at home, and searched online, with no luck...ideas welcomed!
Both are great recipes for this time of year, spring-almost-here and artichokes in season!
I believe one of the owners who worked front of house was French, named Blaise. But have no idea who chef was, or any way of finding out...