Consommé with Classic Cut Vegetable garnish
consommé is tough to pull off correctly, but done correctly it is magic.
Romain salad with homemade classic vinaigrette, finished with goat cheese.
Coquilles St. Jacques
French scallops are always a good call!
Beef Bourguignonne
Another classic that is timeless. Don't be lazy you are cooking French, I want to see fluted mushrooms and pealed pearl onions for garnish!
French crêpes
Finish with this classic, flaming and oh so good, 'Nuff said!
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I am a reduction of my youthful mistakes mixed with the roux of a few adult successes
Last edited by bbally; 01-03-2009 at 07:26 AM.
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