I remember meeting the father of one of the world’s most admired chefs. Together he and his son, as partners, ran one of the city’s most revered restaurants of the 2000s.

For the dressing: 12-16 cloves garlic confit 1 tablespoon Dijon mustard 3 ounces triple creme brie cheese, rind removed 1/2 cup Parmesan cheese, grated ...