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LE RESTAURANT FRANCAIS
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Elevate your palate and repertoire to these enticing yet approachable “haute cuisine” menus.
$125.00 per person/per class
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Includes all instruction, food cost, menus and dinner
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Le Restaurant Français Menu 1:
Escargot à la Bourguignonne (Antonin Carême)
(Escargot baked in bubbly hot garlic-herb butter)
Paupiettes de Sole au Vin Blanc
(Rolled filet of sole with shrimp mousse baked, and finished in a white wine sauce)
Épinards en Timbale
(Spinach and leek custard baked in individual ramekins)
Pastis Gascon
(Flakey apple pastry, scented in orange blossom water and brandy, baked to golden brown) |
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Le Restaurant Français Menu 2:
Oysters Rockefeller (Jules Alciatore/ Antoine's Restaurant, New Orleans circa 1899)
(Oysters baked on a bed of creamed spinach, bacon, and Pernod with a crunchy crumb topping)
Bœuf Bourguignon “Cuisine of the Rose”
(Beef, stewed in a rich red wine broth with fresh herbs, mushroom, carrots and pearl onions)
Salad Verte à la Créme
(Fresh salad greens tossed in cream, egg yolk, vinegar and herb sauce)
Cassolettes Meringuées
(Black cherries in red wine, cinnamon and a hint of cardamom, baked with meringue topping)
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Le Restaurant Français Menu 3:
Potage Saint-Germain
(Cream of fresh pea soup, with a touch of mint topped with croutons)
Canard à l'Orange
(Roast duck with a bittersweet orange-sauce jus lié and brown rice pilaf)
Petit Légumes
(Assortment of sautéed baby turnips, carrots, and green beans)
Mousse au Chocolat
(Classic chocolate mousse with a touch of Grand Marnier and crème Chantilly)
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