A native of France, Chef Fabrice Marcon was classically trained cook through the French apprenticeship system. At age 14, he began his training in classical French cuisine at 2- and 3-star Michelin restaurants. After being in in the French military for 3 years, he came to work in some of Europe’s most respected kitchen like La Chat Botte in Cannes, Beau Rivage Palace in Geneva and Restaurant Paul Bocuse in Lyon. He was sent to Grand Hotel Stockholm by Bocuse as Conseille Technique, where he met Betty, an American pastry chef, who later becam her wife.
Together they moved back to the U.S. where Fabrice worked at Meadowood Resort in Napa Valley. He then decided to start his own restaurant, the Hyde Street Bistro in 1997, but the location and economy proved as hindrances to the restaurants profitability. In 2008, Chef Fabrice took a position with Eurest Corporation at Levi Straus Plaza in the executive dining room before finally deciding to join the Left Bank family, where he now works as Chef de Cuisine.
We asked Chef Fabrice for a recipe that he thinks perfectly fits the Winter season. He handed us his recipe for “St. Agur with Sierra Beauty Apple, Fuyu Persimmon, Toasted Walnuts Salad and Honey Rosemary Vinaigrette.” It’s great for Winter because it plays well with ingredients that are in full abundance and flavors that truly represent the season.
St. Agur with Sierra Beauty Apple, Fuyu Persimmon, Toasted Walnuts Salad and Honey Rosemary Vinaigrette
-For the Honey Rosemary Vinaigrette-
¼ cup of organic honey.
3tbsp of champagne vinegar.
1 cup of balsamic vinegar.
2 tbsp of finelly chopped rosemary.
1tbsp of Dijon mustard.
½ tsp of salt.
freshly ground black pepper, to taste
1/2 cup extra-virgin olive oil.
-For the Salad-
3 apples , cored and cut into 1/2-inch pieces.
2 persimmon,peels,cored and sliced
2 cups of mixed lettuce such as ( endive, little gem, and arugula)
1/2 cup toasted walnuts, coarsely chopped
6 oz St Agur blue cheese
1/2 pomegranate, arils removed for garnish
1. To make the vinaigrette, simmer the balsamic vinegar over medium heat until it simmers, thickening to about 1/4 cup (about 10-12 minutes).
2. Whisk together the reduced vinegar, mustard, honey, rosemary salt, and pepper in a medium bowl.
3. Slowly whisk in the olive oil until emulsified. Set aside.
4. For the salad, combine the apples, endive, little gems, and arugula, walnuts, in a large bowl.
5. Add the vinaigrette and tossed to a coat
The Left Bank Brasserie Larkspur is located at 507 Magnolia Avenue, Larkspur, CA 94939
Hours of Operation
Monday – Thursday 11:30am – 10:00pm
Friday – Saturday 11:30am – 11:00pm
Sunday 11:00am – 10:00pm
Sunday from opening until 2:30pm
Monday – Friday 4:00pm – 6:30pm and 9pm – close