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La Ferme Restaurant, west Boca Raton ⋆ Food Photography

Ruby red beet cured gravlax at La Ferme with tuna tartar served with capers baby heirloom tomatoes, mustard aioli, baby spinach and dill.

Ruby red beet cured gravlax at La Ferme with tuna tartar

Bobby and Laura Shapiro, owners of La Ferme in west Boca Raton pose for a portrait in their restaurant. “It’s a very beautiful restaurant,” Bobby Shapiro said. “People love the beauty.”

Bobby and Laura Shapiro, owners of La Ferme in west Boca Raton

It’s not that Bobby and Laura Shapiro had planned to open another restaurant – particularly in Palm Beach County.

After you’ve had, oh say, 23 of them you might be ready to rest for a while. But sometimes life plans things out for you.

And since Bobby’s family is here – and that includes a daughter and adorable granddaughter twins, the lure to move to south Florida was pretty strong.

“This was a place to come to visit – all of a sudden, one day, we ended up buying a restaurant,” Bobby Shapiro said.

It’s not their first restaurant in Florida – nor Boca for that matter. They owned a restaurant in Boca Town Center in 1990 – with a man named Norman van Aken whose name you might recognize.

But back to La Ferme – a beautiful restaurant on west Yamato Road that opened up in October that Shapiro describes Mediterranean with classic French and some contemporary dishes.

There’s the house-cured gravlax with ruby red beet cured gravlax and tuna tartar that’s topped with a combination of fromage blanc and crème fraiche, scattered with capers, baby heirloom tomatoes, mustard aioli, baby spinach and dill for $14.

Or you can seek out La Ferme for your coveted Foie Gras fix – Hudson Valley Foie Gras terrine served with a black and blueberry compote, brioche toast points, fleur de sel, baby tomatoes and fresh herbs.

Executive Chef Chad Ford grew up in Palm Beach, spending some time working at Café L’Europe before traveling the world, working in San Francisco, Napa and for Charlie Trotter’s restaurant in Mexico as well as the Caribbean and Martha’s Vineyard.

For an entrée, La Ferme offers a Lamb Wellington – a beautiful boneless lamb wellington stuffed with a spinach and truffle duxelle. La Ferme makes their own puff pastry in-house and serves it with a tornade of baby vegetables and truffled lamb for $36 – it’s one of their most popular items. The addicting sauce the lamb is resting in is a truffled Barolo-lamb stock reduction.

Or – as visually appealing as delicious is the saffron poached black cod – made with ginger, kaffir lime leaves, lemongrass and wok-charred vegetables.

“We eat a lot of food, we travel the world, we eat for pleasure, we love food,” Shapiro said. “It’s a great hobby, it’s a great passion, it’s a great business. It’s also consuming. It’s sort of fun having a hobby that’s your business and a business that’s your hobby.”

 

La Ferme: 9101 Lakeridge Boulevard, Boca Raton; 561-654-6600;
open Monday 5:30 to 10, Tuesday to Thursday 5:30 to 11, Friday and Saturday 5:30 to 11:30 and Sunday 5 to 10.
www.laferme.kitchen

Chocolate cake at La Ferme in Boca Raton features a bottom layer of buttermilk cake topped with chocolate mousse, the cake is then froze, covered in ganache and served with a mixed berry coulis and a vanilla crème anglais.

Chocolate cake at La Ferme in Boca Raton / bottom layer of buttermilk cake topped with chocolate mousse

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