Here are two dishes I’ve cooked from Les Halles:
Coquilles St. Jacque with Champagne - This is a relatively easy dish, the trick is to get the pan searing hot (ghee is a must) for the scallops to develop a nice crust. The rest is a delicious cream sauce that comes together in a few minutes (if you use canned broth it is). Overall, delicious, and a dish that has made my regular rotation.
The second dish was the famous Les Halles Fries, reported to be the best in NYC, so I had to try them. Mine were ok, but I didn’t use GPOD 70 potatoes nor did I use peanut oil. It was a fun experiment to make real “frites” at home though.