In 1907, Escoffier wrote, “...The nutritive and taste values of dishes will be increased. We will make them lighter and more easily digestible.”
Caramelized apple tart, fresh berries, and mascapone
Poached rolled Sole FIllets filled with Salmon mousseline
Traditional French creamy prawn soup,leeks, clam nectar, tomato, shallots, garlic, brandy and white wine Bisque has a smooth velvet texture and a chowder is thick and chunky. Key points : To develop a flavourful soup, caramelizing the ingredients until brown, this will create the base flavour of the soup.
Mousseline is a cold mousse, emulsified with cold cream and cold meat Key points : Equipment and ingredients must be at temperature and 9
Seared rockfish, Juliene legumes, Almond beurre noisette sauce with cherry tomatoes. Beurre Noisette is known as browning butter Browning butter, cooking it pass the melted stage and clarification stage. Once the brown butter is achieved it will have a nutty aroma
Braised Calfs in a bed of blanc green peas, pearl onions, tourne turnips, baby carrots, Chiffonade butterhead lettuce, and beurre parsley sauce.
Layered potatoes slices, Gruyere Cheese, Parmesan Cheese, and gratinated. Key point: to this dish is the slices of the potatoes, if the potatoes are thick it won’t pile around each other nicely. Gratinated means to create a crispy, golden-brown finish
Layered potatoes slices, Gruyere Cheese, Parmesan Cheese, and gratinated. Key point: to this dish is the slices of the potatoes, if the potatoes are thick it won’t pile around each other nicely. Gratinated means to create a crispy, golden-brown finish
Layered potatoes slices, Gruyere Cheese, Parmesan Cheese, and gratinated. Key point: to this dish is the slices of the potatoes, if the potatoes are thick it won’t pile around each other nicely. Gratinated means to create a crispy, golden-brown finish
A traditionally flat or butterflied chicken stuffed with prosciutto and gruyere swiss breaded with panko. Cordon blue is a French term for the blue ribbon
Braised Chicken fryers, baby carrots, mushrooms, pearl onions, and mash potatoes. Coq au vin is literally rooster in wine traditionally in burgundy, similar to boeuf bourguignon.
Baked spinach, eggs in mornay sauce with parmesan cheese. Served with truffle croutons
Baked spinach, eggs in mornay sauce with parmesan cheese. Served with truffle croutons