This dish is not a recipe you can whip up at the spur of the moment. You’ll need to plan time to marinate the shrimp, prepare the reduction as the sauce base and then slowly whisk in the butter ...

— Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight ...

Fleur de Sel (Menu) 212-460-9100 Two for eight? Yes Gordon Ramsay at the London ( Menu) 212-468-8888 Two for eight? No Best available: 9 p.m. La Grenouille ( Menu) 212-644-0202 Two for eight?

Ma-Hé, Blackhouse and Fléur, are some of the city's first restaurants to partner with First Table in Leeds, encouraging diners to eat out earlier and discover new restaurants for less.

Fleur de Sel (Menu) 212-460-9100 Two for eight? Yes Gordon Ramsay at the London (Menu) 212-468-8888 Two for eight? No Best available: Fully booked La Grenouille (Menu) 212-752-1495 Two for eight? Yes ...

Combine Champagne, olive oil, shallots and ground pepper in a resealable plastic bag. Add the shrimp to the bag and seal; shake the bag to coat shrimp evenly. Marinate shrimp at room temperature ...

Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years ...