[teamfat]

So over the holiday weekend here in the states I attended a party or two, and I sort of seem to recall that I may have possibly at one time promised that at some point I would fix a dinner based on French cuisine for some of the folks I think I talked to. Oh, and it is also about time to have our veternarian over for dinner, who doesn't like lamb or fish. Shucks. I remember doing this leg of lamb braised in white wine with about half a zillion garlic heads ( yes, heads, not cloves ) that turned out quite well.

Anyway, I already have some menu ideas, but would love to hear some comments and suggestions from you folks. What should I serve as:

appetizer
soup
salad
entree
side dish
dessert

mjb the hungry.

[oldschool1982]

http://www.cheftalk.com/forums/profe...fixe-menu.html

Try here. It's another post on the site. There are so many options out there so maybe google Grench recipies. The ones I posted may or may not be to your liking but they are of French origin or at the least in style.

[Dirk Skene]

For the app have you thought about foie gras on a thick slice of apple? We have that at my bistro. Good seller.

[boar_d_laze]

Originally Posted by teamfat

appetizer
soup
salad
entree
side dish
dessert

Classic or modern? How modern? Which cuisine? Haute, bourgeois, regional or impromptu? French technique or dishes that scream "French?" Very seasonal, or timeless? Rich or light? Indoors or out? How good a cook are you, really? How much time can you spend preparing? Budget?

The more definite you are about what you want to do, the better ideas we can give you.

Here's a simple menu which crosses most of the lines above and can be prepared at a reasonable price without too much trouble. And... it just screams "French."

Appetizer: Mousse of chicken liver, with a range of garnishes including nuts, grapes, stinky-cheese, mild cheese, etc. Serve as part of the aperitif service. I recommend Lillet and soda, garnished with orange. Tres Francais
Soup: Fresh sweet pea, garnished with cinnamon crouton and cream. Serve with a good French white wine. This will be the only wine.
Salad: Artchoke Barguiole
Entree: Roast chicken in the French way. That is trussed, heavily buttered, roasted at high heat, and cooked on each of its four sides -- breast up last and briefest.
Side dishes: Pomme frites, saute of summer vegetables.
Dessert: Mousse au chocolat made with Mexican chocolate and rum, garnished with whipped cream; or a tarte aux nectarines if you want to spend the time and trouble.

BDL

[shroomgirl]

that's my kinda food.....great menu BDL

The only thing I'd change would be to alter the order appetizer, (maybe a soup) entree, salad, cheese, dessert....or cheese for dessert....chocolates with coffee.

[teamfat]

The more definite you are about what you want to do, the better ideas we can give you.

In truth, I was sort of intentionally kind of on the vague side, perhaps, ... enough of that nonsense for now.

To be honest, I'm still up in the air about the details - will it be an all indoors, sit down dinner, or an outdoor buffet style type affair centered around a main course off the grill like a standing rib roast, or maybe fruit, cheeses, liver paste, etc. outside then move indoors for the roasted whatever, seared aspargus, followed by the bittersweet chocolate apricot souffle. Whatever the situation, I'll likely have some sort of traditional heavy, butter, cream, egg yolk type sauce for something, as well as a lighter, unthickened broth option.

One thing I am considering is Coquilles St. Jacque of some variation as the "soup" to see if the fellow who doesn't like fish might try it.. I'll have a bit of classic onion soup on hand just in case...

Anyway, this is a few weeks out at the earliest, so there's plenty of time to think about it, more specific questions might pop up as the dinner gets closer. I do appreciate the suggestions so far, though I am a bit surprised no one has yet mentioned snails!

mjb.

[teamfat]

Oh, on a somewhat related note to French cuisine, the next dinner hike is to a place called Champagne Bench. I still haven't fixed the group's web page, so I won't post a link to the concept, schedule, recipes, etc. RealSoonNow.

Champagne is French, so I've been doing a French theme for these hikes. The last few years I've done quiches, this year I'm thinking of a Vietnamese cold beef, noodle, lemongrass flavored salad. Yes, that is a tenuous connection, but I must have been paying attention that day in history class.

mjb.