I’ve been dreaming of the Sauce du Clermont on the steak frites at Tiny Lou’s. Any way you can get the recipe? I was told there were chicken (or duck) livers in it. Thanks. — Jeff Frenzel, Atlanta
Jeb Aldrich, Tiny Lou’s executive chef, was happy to share the recipe inspired by a famed Parisian restaurant. “I got the inspiration from Le Relais de l’Entrecote in Paris. Traditionally, their sauce is made with chicken livers. But we sell so much foie gras at Tiny Lou’s that I started incorporating it into the sauce instead of chicken livers.”
The good news is that if you want to make this recipe but can’t source duck livers, you can substitute chicken livers instead.
Aldrich added one more tweak to the recipe, stirring in chopped fines herbes at the end to keep them bright green.
Tiny Lou’s Sauce du Clermont
From the menu of … Tiny Lou’s, Hotel Clermont, 789 Ponce de Leon Avenue, Atlanta. 470-485-0085. www.tinylous.com/
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to firstname.lastname@example.org and put “From the menu of” and the name of restaurant in the subject line.
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