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.
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.”