Nice rack: how to make Didier Leroy’s unapologetically decadent lamb Wellington
Nice rack: how to make Didier Leroy’s unapologetically decadent lamb Wellington
Classic French cuisine is enjoying yet another buttery comeback. And no one makes it quite like Didier Leroy, the chef and owner of Didier, this city’s most unapologetically Gallic restaurant. His lamb Wellington is decadence wrapped in more decadence. While he makes his own puff pastry (a process that takes two days), he suggests buying a quality butter-based version. A word to the wise: take the Frenchman’s advice.
• Continue reading for Didier Leroy’s full recipe for lamb Wellington »
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/nice-rack-how-to-make-didier-leroys-unapologetically-decadent-lamb-wellington/&title=Nice rack: how to make Didier Leroy’s unapologetically decadent lamb Wellington&picture=https://cdn.torontolife.com/wp-content/uploads/2009/11/rack.jpg&description=[caption id="attachment_14613" align="alignright" width="210" caption="(Photo by Edward Pond)"][/caption]
Classic French cuisine is enjoying yet another buttery comeback. And no one makes it quite like Didier Leroy, the chef and owner of Didier, this city’s most unapologetically Gallic restaurant. His lamb Wellington is decadence wrapped in more decadence. While he makes his own puff pastry (a process that takes two days), he suggests buying a quality butter-based version. A word to the wise: take the Frenchman’s advice.
• Continue reading for Didier Leroy's full recipe for lamb Wellington »){kind=link}