Food Gallery

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COULIBIAC OF SALMON WILD MUSHROOM VOL AU VENT HORS D'OEUVRE RACK OF LAMB HALIBUT WITH HERBS FILET MIGNON BORDELAISE BEAUTIFUL APPOINTMENTS BUFFET FILET MIGNON WITH SAUCES HORS D'OEUVRE CHILEAN SEA BASS WITH ORANGE BUTTER SAUCE AND BALSAMIC SEA BASS WITH ORANGE AND BALSAMIC DESSERT MEDLEY ON PAINTED PLATE DECORATED STRAWBERRIES AND OTHER FAMILY STYLE DESSERTS FILET MIGNON BORDELAISE WITH INDIVIDUAL POTATOES ANNA GINGER LIME CHICKEN WITH SAFFRON RICE SUPREME OF CHICKEN WITH DIJON AND TARRAGON OUR RICHE PAELLA WITH SHRIMP, CHICKEN AND CHORIZO EMERALD SHRIMP WITH TEQUILA LIME SAUCE HORS D'OEUVRE HORS D'OEUVRE HORS D'OEUVRE HORS D'OEUVRE CHICKEN PARMESAN WITH PESTO SAUCE SPRING LAMB STEW WITH PEARL ONIONS AND CARROTS SUPREME OF CHICKEN WITH WHITE WINE BORDELAISE SAUCE BROOK TROUT WITH LEMON AND BUTTER SAUCE
Our very eclectic menus

In the slide show above you will see some of our culinary creations of various styles and from different eras and lands. Some of our selections are updated presentations or spins on classic dishes, and some are our own inventions. We like the classic sauces: a rich bordelaise, a cream sauce with Dijon and tarragon, a blanquette with a veal stew, an orange in butter sauce, a reduced balsamic, a ragu. We like to be generous with flavorful sauces, and we eschew weird combinations or precious arrangements. We love to make individualized preparations like vegetable timbales, molten center cakes, and potatoes anna. We like to be generous with beautiful seasonal vegetables.

CUISINE BOURGEOISE

According to a 2016 article in "One Life", Sotheby’s international magazine, the latest rage in Paris is Cuisine Bourgeoise. But this name can apply to foods from other countries. In Spain it might be their northern dishes that are sometimes called Grandmother’s Cuisine. Here’s the quote:

"FOODIE'S GUIDE TO PARIS: A classic French style of cooking is making a mouth-watering comeback in the City of Light.  La Cuisine Bourgeoise, the classic French cuisine Julia Child first popularized in the US 55 years ago, is suddently back in fashion. Characterized by rich sauces and eleborate cooking techniques, the cuisine is being resurrected – and revised – by a new generation of chefs."