Favourite dishes...

As proffessional chefs what would be your number one 3 course menu you would cook if entertaining a VIP or guest you really wanted to impress. Remember each dish has to look exceptionally impressive and taste out of this world

Basically your best starter, main and dessert.

Maybe rough guide recipes too ?????

[shroomgirl]

zHmmm springtime in St. Louis and I'm serving VIP.....

Green salad with smoked trout and a lemon dillweed dressing alittle garlic in the dressing though I adore pissonolet (dandilion greens with pancetta and a poached egg...viniagrette)

Missouri Morels with dbl cream tarragon sauce over veal scallops
homemade fetticine
haricot verte
very simple, very clean flavors....

Rhubarb orange sauce over vanilla cinnamon icecream with a tuille
Candied orange zest dipped in very dark chocolate

Not fussy not stacked

[W.DeBord]

It's really hard to pick just one of each course, so I guess I'd have to pick what I want to eat regardless of impressing someone.


Hot scallop mousse with seared scallops and shrimp. On a plate painted a tomato (I'm still a sucker for charon sauce) and herb sauces with sauteed fine diced peppers.

Perfectly prepared veal marsala. Crispy herb layered potato galette with either a large mushroom cap stuffed with crab or tricolored veg. pate'. Or maybe a halfed (length wise) artichoke stuffed with a mixture of potato and artichoke.

Dessert, chocolate or lemon souffle with sabayon sauce (hippen paste butterfly garnish). Some thin crunchy brown sugar cookies plated for the table.

As a pastry chef I can think of far more impressive looking desserts but if the rest of your meal is impressive I'd go with the simplicity of a souffle. If you want to impress go for a double flavored souffle. Fit a piece of board or plastic inside your sugared cup, put a different flavor on either side then pull out your divider and bake.

Or....I'd select a menu from "In Julia's kitchen with master chefs", there are many brilliantly clean menus I'd love to make from it. This would be my perfect excuse to try some.

[chrose]

It's kind of difficult to come up with a definitive menu as you ask for, each group of people presents their own unique idiosynchrocies and therefore what may be definitive for one would not necessarily "fly" with another group. Ex.a group of high profile CEO's would most likely not take to the same menu I might prepare for a group of famous actresses. Ditto the same for a group of football players and software engineers. That having been said (though it wasn't actually asked for) given my choice I would take on a "clubby" sort of group of "old money" executives and serve a whiskey and cigar atmosphere menu of classical french food.
A starter perhaps of Pate de Fois Gras with Sauterne Jelly and toasted Brioche a small side of Field Greens with a Truffle Vinaigrette.
My all time Favorite entree of Tournedos Rossini with Asparagus Hollandaise and Potatoes Anna. Washed down wih a nice Pomeral or Petrus.
Dessert if there's room might be a light Strawberry Meringue Chantilly with coffee.
And of course a Cheese tray with a Chateau D'Yquem Sauterne. After this I die and go to heaven.
If I'm ever on death row and I get a last meal, this will be the one.

None of these are really a star-studded cast, but they aim to please. I think that my favorites are the salad and Dessert. I think that tenderloin is played out, but I love to serve this. It is simple and strait forward. Actually if you wanted protein as a app/salad I do love shrimp wrapped with procutto and spun potato atop some dressed pea shoots.

Salad
Roasted beet salad topped with Asian pear and mache. Finished with whipped St. Andree and a crisp potato tuile.

“New age surf and turf”
Beef tenderloin with a crepinette of shrimp
Over truffled mashed potatoes with white asparagus, wilted watercress, and cabernet sabayon

Dessert
Warm pear and pistachio “frangipane” tart with honey/brandy ice cream and caramel cider reduction