Exclusive | Famed NYC French bistro La Ripaille bids adieu after more than four decades: ‘Time to pass the torch’
Other divine menu options include traditional cassoulet, escargots Laurent’s way — out of the shell with basil, cream, tomato and butter — along with wild mushroom flambee in cognac under a pastry puff, ravioli de homard, branzino with ginger, and, of course, the filet mignon au poivre et frites.