Jonathan Cichon

CHEF
Written By Nicole Borden

Lacroix | Philadelphia | March 2019

FEATURED DISHES


Kampachi, Oro Blanco Grapefruit, Aguachile, Fresh Herbs, and Tomatillo

Poached King Crab, Caviar, Creamed Salsify, Meyer Lemon, and Grilled Dandelion Greens

Lamb Crepinette, Bread Pudding, Apple, White Cabbage, Blood Orange, Black Trumpets, and Blood Orange

Comté Soufflé, Mustard, Black Truffle, Fondue, Orange, and Truffle


Photography by Jaclyn Warren

Nicole Borden
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