Reviews
REVIEWS
“A STORYTELLER THROUGH THE LANGUAGE OF FOOD”
“LIKE A SYMPHONY THAT UNFOLDS”
“I’ve been eating Larry’s cooking since 1974. That is, 44 years! Favorite meal or dish: I love the assemblage of the meal, from start to finish. Like a symphony that unfolds and opens the palate and the eye to different senses. And then again we must remember the humor of the rubber Camembert. Larry e unico. A storyteller through the language of food.”
-Elinor Ochs
“his dishes are presented as if he is a michelangelo painting his murals”
I have been very fortunate to eat and savor Larry’s dishes for 34 years now, his sumptuous recipes often coming ‘out of his head’ or from a classic traditional recipe. Larry feeds family/friends out of pure love and from a very generous heart. He seems to have a natural ability to make food “wondrous.” His dishes are presented as if he is a Michelangelo painting his murals . They are a colorful ‘world garden’ of fresh ingredients perfect seasoning. Speaking of Mediterranean cuisine,I always said that Larry i “an Italian trapped in a jewish body.” He does make a good jewish soup when someone is sick in the family. He likes making food very festive. His food has always been irresistible,simple yet with a rustic flair. My favorite dish is his creative salads, French Onion tart ( I can hardly contain myself with this one) and his homemade green mayonnaise that goes with seafood.
-Lauren Hyman
‘gâteau Basque’
“For us, among so many wonderful food experiences with Larry, we have a great memory of his ‘gâteau Basque’. Never equaled! But it was so long ago … we cannot tell exactly when. Beyond this, what’s amazing is to see Larry opening his fridge, and preparing quickly a delicious snack for a couple of friends …
« la cuisine sur le pouce ! » (in French…).
Love from
-Annette et Jean-Hubert
“on ne vieillit pas à table”
“We’ve been enjoying Larry’s cooking for almost 20 years! He and Philippe and I all believe in the old French adage; “on ne vieillit pas à table”. We adore his crisp, round, white wine choices, the conversation and ideas that flow along with them, and the profound satisfaction of sharing tastes and food combos and discovering others together. I adore this pasta Arrabbiata con pancetta e porcini and the ‘mean’ cole slaw that he makes here at Thanksgiving!”
-Nancy and Phillipe Vermes
“Boeuf bourguignon”
Very hard to say about Larry’s cooking… I love everything coming from Larry’s kitchen. I have been eating for 40 years and Harriet for a least 35 years (including Berkeley, Cameroon, Los Angeles) Harriet’s favorite dish is Boeuf bourguignon.
And we should not forget the fancy and clever menus for each single meal….
Your father is truly an artist in the kitchen…and enjoys it.
-Harriet Jisa and Jean-Marie Hombert
“epic birthday dinners”
“37 years of delicious Larry cooking, favourite meal – the epic birthday dinners! Favourite dish – hand-made ravioli.”
-Marco Leonard Ochs Duranti
“EVERYTHING started in 1983”
Not only eating but cooking together and having fun while some classic music was going on and his incredible voice was filling the air making my heart happy and my mind wonder. Everything started in 1983. Favorite meal or dish: This is a difficult question. I really like everything that he cooks but I do believe his way to cook PASTA is amazing and considering that he is not from the south of Italy turns his capacity into a real innate TALENT and great ART.
-Liliana Landolfi
“THE DISH I DAY DREAM ABOUT”
“I’ve been enjoying Larry’s cooking for 4 or 5 years. Favorite meal or dish: Everything, but the one dish I day dream about all the time is the grilled eggplant with olive oil and herbs. Soooo good!”
-Marlene De La O
“I HAVE NEVER MET A DISH THAT I DIDN’T LIKE.”
“I’ve been enjoying Larry’s cooking since June 1975 and I have never met a dish by Larry that I didn’t like.”
-Sandro Duranti
“his onion tart is the best”
“We’ve mostly been eating Larry’s cooking since they moved to the Bay Area and we moved back. So essentially since around started eating his creations in 2004. Our consensus is that his Onion tart is the best.”
-Maria and Daniel Levin
“CAPEELINI AI GAMBERI”
Larry has been cooking for me for 9 years. The best food and wine was: Capeelini ai Gamberi (Vermicelle with Shrimp, pomodoro, odori) Secundo, Agnello al Grill con Carniture (Grilled Lamb with melanzane, peperoni, carciofi, fagiolini) Dolci, Gateau Basque “Bocuse”
Best wine we have been drinking with Michel :
White:
Puligny-MontrachetPremier CRU(2009) “Champ Canet” Domaine Ramonet
Chassagne-MontrachetPremier Cru(2011) “Les Vergers”, Domaine Ramonet
Red:
Clos de Vougeot Grand Cru 2002 Domaine Denis Mortet
-Mouhoub and Christine
“fans of larry’s cooking since 1973”
We have been fans of Larry’s cooking since 1973! We have documented the chef in the very act of creation on several occasions…even where he was the guest (2003 at Boyd and Martine’s) It is too hard to select a special dish, among the pastas, grills, salads which we nave enjoyed, (not to mention the great wines) and combination of the above. If we have to, maybe we could make a special mention of Larry’s. Angry Rigatoni all’Arrabbiata con Pancetta e Porcini. Which have delighted us more than once!
-Boyd and Martine