Description
The grand old père of le cuisine française is still going strong in Palm Beach, proving once again that money is wasted on the rich. Even jaded aristocrats pause for long moments of contemplation and gratitude over plates of Normandy-born Chef Jean-Pierre Leverrier's sautéed sea scallops in brown butter, his homemade foie gras terrine, a dish of roasted duck glazed with honey and thyme, or a perfectly executed Dover sole expertly filleted at your table. With his wife, Nicole, and son David, Leverrier has perfected these dishes over more than a decade until they're as much a part of the Palm Beach landscape as Mizner architecture and 20-foot hedges.
