Chapter 10

Laurent De la Fosse is being played by the always gorgeous Michael Ealey

The meal prepared for Bon Appetit Magazine

Appetizer: NEW ORLEANS CRABCAKE … Panko crusted with creole tomato olive relish, micro arugula and smoked paprika tartar sauce

Entrée: POMPANO NAPOLEON … Cast iron seared pompano seasoned with house-made creole seasoning with white shrimp, harvested scallops and a creole mustard-caper sauce

Dessert: CREPES BROUSSARD … Crepes Rolled with a Cream Cheese, Brandy Pecan Stuffing and Served in a Strawberry Sauce

source: Broussards

Chapter 8

Edward Masen... edits by CreationsbyJules

Bella Swan... Glamour Magazine (2011), SWATH Photoshoot (2012)

The meal Bella served Laurent's "guests"

Appetizer: MAUDE'S SEAFOOD OKRA GUMBO … oysters, crab, shrimp, okra, peppers and onions serve as the base. Served with rice and French bread.

Entrée: CHATEAUBRIAND BOUQUETIERE … Grilled tenderloin, sliced and served with Béarnaise sauce and accompanied by an assortment of vegetables including glazed carrots, asparagus spears, spinach stuffed tomatoes with parmesan cheese and pan seared broccoli and cauliflower.

Dessert: BANANAS FOSTER … Brennan's Creation and now World Famous! Bananas sautéed in butter, brown sugar, cinnamon and banana liqueur, then flamed in rum and served over vanilla ice cream. Scandalously Delicious!

Wine: Joseph Drouhin Vaudon Chablis and Château Margaux

source: Brennan's Restaurant 

Chapter 6

Alice Brandon and Jasper Whitlock

The meal Bella made for Jasper and Alice

Appetizer: TRIPLE ICEBERG WEDGE … Bleu cheese & bacon, Thousand Island & tomato, creamy basil & shrimp and YELLOWFIN TUNA TARTARE … avocado, mango, radish, & wasabi

Entrée: PARMESAN CRUSTED TRIGGERFISH …jumbo lump crab, asparagus, crispy capers, & brown butter

Dessert: HONEY LAVENDER PANNA COTTA … figs, blueberries & raspberries.

source: GW Fins Resturant