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Scrumptious! Steal this chef’s raspberry recipe

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home!THIS WEEK: French Raspberry Napoleon, fromtheLilac restaurant, Millburn, N.J.You are sure to wow your guests with this week’s recipe, a delicious desse

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home!

THIS WEEK: French Raspberry Napoleon, fromtheLilac restaurant, Millburn, N.J.

You are sure to wow your guests with this week’s recipe, a delicious dessert from the French-inspired Lilac restaurant in Millburn, N.J.

About the chef:

Chef Adrien Gresnigt has been in the kitchen since he was 16. Born in Holland, he moved to neighboring Belgium when he was 20 and picked up the beginnings of French. He then moved to Paris at age 22 to learn more French and to work as a chef. He came to the United States in 1985.

(PLEASE NOTE: Amounts listed are for two portions. Increase proportionately according to number of portions desired.)

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Lilac Restaurant

194 Essex Street

Millburn, N.J., 07041

973-564-9600

www.lilacrestaurant.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.