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Eleven
1065 Peachtree Street NE
Atlanta, Georgia, 30309
Phone: (404) 745-5745

Fax: (404) 745-5001
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Free Wi-Fi
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Mostly Cloudy Wind: ESE at 5 mph Humidity: 79%

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About the Chef

Chef Olivier Gaupin, Executive Chef

Chef Olivier Gaupin discovered his passion for fine food and wine when he was just a young boy, following in the culinary footsteps of his uncle in Orleans, France. 16 years ago, he came to the U.S. for a three-week vacation, and never left. In 1994, he was named Executive Sous Chef at Provence Restaurant in Washington, D.C., then brought his expertise to the kitchens of some of the country's best hotels, as Dining Room Chef for the Pfister Hotel Milwaukee, the Ritz Carlton Hotel Atlanta and Ritz Carlton Hotel St. Louis. The top chef moved to Florida in 2001, and stayed for the next 10 years, as Executive Chef at the Watersound Beach and Resort, Water Color Inn and Resort and Alys Beach Resort, where he managed all aspects of food and beverage service.  As Executive Chef at Loews Atlanta Hotel, Chef Gaupin oversees a top Atlanta dining experience at the hotel's signature restaurant, eleven Atlanta, Bar eleven and all banqueting services and catering.

A RECIPE FROM CHEF GAUPIN - Pan Roasted Atlantic Monkfish Tail, Wild mushroom Ravioli with Spring pea and Truffle Stuffed Spring Bibb Lettuce

For the Atlantic Monkfish

  • 6 Ounce of Monkfish Tail
  • Canola Oil
  • Kosher salt
  • Fresh Ground pepper for seasoning
  • 2-3 Cubes of Whole Butter

Pan seared on each side for about 4-5 minutes Set aside until serving time

For the Ravioli Dough

  • 8 Ounce of All Purpose Flour
  • 6 large Egg Yolks
  • 1 large egg
  • 1 teaspoons olive oil
  • 1 tablespoon milk

In a mixing bowl, put the flour and set aside. In another mixing bowl, mix the egg yolk and whole egg, Whisk it together and incorporate milk, olive oil and a pinch of salt. Mix all of these ingredients together until the dough is formed and smooth

For the Filling of the Ravioli:

  • 2 shallots peeled and diced
  • 2 cloves of Garlic Crushed
  • 2 tablespoon of Extra virgin Olive Oil
  • 8 ounce of Wild mushroom of your choice
  • 1 Spring of Thyme
  • cup of dry White wine
  • 2 ounces of Whole Cold Butter
  • Salt and Pepper to Taste

In a medium saute pan, heat up the olive oil, add the shallot and garlic, cook it down without too much coloring, add the thyme and the wild mushroom. Cook it all together for about 6-8 minutes or until the mushroom are getting softer. Add the wine and reduce the liquid until all evaporated, once the wine has evaporated add the cold butter to the mixture and set aside until cool. Build the Ravioli to your preference. Poach the ravioli into hot boiling water for about 45 seconds to 1 minute, set aside until serving time.

For the Stuffed Lettuce:

  • 1 Bibb lettuce
  • 4 Ounce of Peas
  • 2 Ounces of Onions
  • 1 Pinch of Nutmeg
  • 4 Ounces of Apple Wood smoked Bacon diced small

Render the bacon in a medium pan, with a tablespoon of olive oil, add the onions, peas and season with salt and pepper, cook it slowly until the mixture is soft. Set aside until cool. Once the mixture is cool, set the mixture in a mixer to grind all ingredients very quickly on pulse mode. Saute the lettuce very quickly with butter until the leaves are wilted. Stuff the lettuce and set aside until serving time