State Fare

Monte Carlo, Grand Kempinski Hotel, Dallas,

by Patricia Sharpe

March 1993

Back Talk

Add your comment »

March is the month for lamb—especially the delectable variety served at Monte Carlo in the Grand Kempinski Hotel Dallas. With a solarium, pale peach walls, and trees and potted palms scattered throughout, this light and airy place captures the ambience of restaurants in Italy and the South of France. The mastermind behind Monte Carlo and this meltingly succulent rack of lamb is chef Pascal Lallemand, who learned his trade in Le Touquet, France.

Laced with Dijon mustard, fresh herbs, and pistachios and teamed with savory hotcakes made with fresh corn, this tender lamb is a roaring success.

Recipes from the Grand Kempinski Hotel, Dallas
Rack of Lamb Italo-Francese Recipe
Savory hotcakes made with fresh corn. Recipe

E-mail

Password

Remember me

Forgot your password?

X (close)

Registering gets you access to online content, allows you to comment on stories, add your own reviews of restaurants and events, and join in the discussions in our community areas such as the Recipe Swap and other forums.

In addition, current TEXAS MONTHLY magazine subscribers will get access to the feature stories from the two most recent issues. If you are a current subscriber, please enter your name and address exactly as it appears on your mailing label (except zip, 5 digits only). Not a subscriber? Subscribe online now.

E-mail

Re-enter your E-mail address

Choose a password

Re-enter your password

Name

  
 

Address

Address 2

City

State

Zip (5 digits only)

Country

What year were you born?

Are you...

Male Female

Remember me

X (close)