Club 33’s Whole Roasted Filet of Chateaubriand, Black and White Truffle
“My style of cooking is contemporary American with classical French influence,”
says Marcel St. Pierre, head chef at Club 33. The man with the perfect chef’s name is excited about his version of the Club classic. “I am always looking at ways to create new dishes from old classics,” he says. “Asparagus is not classically used in this dish, but I added it to keep the…