French cuisine consists of the cooking traditions and practices from France. French cuisine developed throughout the centuries influenced by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to its own food traditions on the long western coastlines of the Atlantic, the Channel and of course, inland.
Made with Fresh Blueberries, Raspberries, and Peaches. Slowly cooked with sugar and then flamed with Brandy.
Chicken which has been braised in red wine and other herbs. Made with Tomatoes, pearl onions and mushrooms.
Made with Carrots, onions, garlic, green onions, and homemade Puff pastry infused with herbs.
Made with carrots, onions, pearl onions, and beef. Served on the side with garlic butter skin on potatoes, and truffle croutons.
Calf's sweet bread served with onions, carrots, green peas, turnips, pearl onions and lettuce. Garnished with Parsley
Pureed Shrimp Soup, made with Shrimp Shells, tomatoes, and Brandy. topped and garnished with Whole shrimps and mirco-greens
Also, know as Lettuce Hearts Mimosa, romaine lettuce garnished with slices of cherry tomatoes and topped with a bacon vinaigrette. White sauce, and custard sauce.
This sweet and buttery tart is made from apples which were placed in a pan with freshly made Caramel, topped with a sheet of puff pastry and garnish with fresh fruits.
Made with Fresh Beef, Quail Egg, Dill pickles, salt and pepper. Served cold with Truffle croutons.
We made this for Vegetables Week, trimmed and cut Haricot verts which are wrapped with Prosciutto and held together with chives.