Bistro de Leon’s Pineapple Carpaccio with Tarragon Syrup

Although Bistro de Leon is now closed, you can still enjoy a taste of Chef Poinard’s brilliance via this recipe! From perfectly prepared filet to flaky fresh fish to sides of whipped potatoes that I wished were bottomless, each dish I ate at Bistro de Leon left no doubt that Chef Poinard knows how to cook! This passion for food is “in his blood”; Chef Jean-Stephane Poinard is a 5th generation chef.

After a satisfying meal, a light dessert is the perfect way to end the evening. Prepare this tarragon-infused pineapple ahead of time then top with ice cream for a quick but refined dessert.


1 Fresh Pineapple – cored and sliced very thin

½ pound Fresh Tarragon Leaves

1 lb. granulated sugar

1 quart water

Vanilla Ice Cream OR Pineapple Sorbet


  • Slowly melt the sugar in water until syrupy. Add tarragon leaves to the hot syrup until syrup has cooled
  • Arrange the pineapple rings on a large platter and pour tarragon syrup (with leaves) over pineapple. Save  ½ C syrup for serving
  • Let dish infuse flavors in the refrigerator for a few hours
  • If you save the pineapple leaves, garnish the dish with them and place a scoop of vanilla ice cream (OR pineapple sorbet) the center!

Living in Florida, my herbs are often flowering (the heat causes them to bolt)… this dessert is gorgeous with a tarragon flower topping the ice cream! I typically remove it before eating.

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