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10-30-2001, 12:22 PM
| | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,754
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I didn't see this thread until now, so sorry if it took me awhile to respond.
I looked in the New International Confectioner, which contains classic desserts from all over Europe. In it, there is a gateau called Moulin Rouge.
..."Soak a maddalena genoise base with maraschino liqueur, and sandwich and coat with chocolate imperial cream and mask with chocolate vermicelli. Pipe eight rosettes of the same cream on top, on each of which a cherry is placed.
Leaning against each, fanwise, eight chocolate half circles are placed, four of which have been dusted with icing sugar. Finish with a rosette in the center topped with a cherry".
If your pastry chef would like, he can borrow the book. It's loaded with great classics. |
10-30-2001, 12:24 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Jul 2001
Posts: 1,567
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Cape Chef
Your post made me think a lot!! I mean A LOT ! I have a colleague in the University who has done a lot of work for the Parisian Cabarets and we spent the afternoon talking...
I am not in the position to propose to you a menu!
You gave me the idea though and the party we organize in honor of my best friend who is getting married in Saturday will have as subject Moulin Rouge!
It 's not so difficult to reproduce the atmosphere of a Parisian Cabaret because the atmosphere in placed in everyone's mind you know what I mean!
I think that I am going to prepare just finger food. You are not visiting a Cabaret to have dinner but to be a part of a playful and erotic atmosphere.
Finger food is just great for that, you can feed someone interesting, you can pass a bite to next table and to meet new people you can improvise anyway!!
Maybe you would find interesting to have in mind while you prepare your exquisite menu what Oscar Wilde has said about Moulin Rouge.
Thanks for sharing this with us, I had a nice afternoon discussing about that having lunch in a very nice restaurant of Athens with a view to Parthenon, something that a pure Deipnosophist always seeking in this short life!Food and discussion about the joys of life!
Oscar Wilde for Moulin Rouge : " A theatre that is not a theatre, a promenade where you remain seated, a spectacle that you are not obliged to watch, with two thousand men all smoking, drinking, and joking, and seven or eight hundred women all laughting, drinking and offering themselves as happily as you could wish".
Good luck
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"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
10-30-2001, 02:47 PM
|  | Registered User | | Join Date: Oct 2001 Location: The World Is My Home.
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Dear CC:
One more idea that you might find interesting. Your menu looks rich and exciting with a wonderful diversity of tastes.
I always like to break a long dinner with something that would clear the palate and assist in developing a new apetite for what follows. I have found that apple sorbet in calvados is my dish of choice for such purpose.
Just one more idea.
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"Olio nuovo e vino vecchio" |
10-30-2001, 02:58 PM
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Atheneaus you write so beautifuly some times.You write straight from your heart!
This was great !
Cape Chef I wish I was a guest at the party!
All of you guys have great ideas!  |
10-30-2001, 03:28 PM
|  | Registered User | | Join Date: Mar 2001 Location: Montreal, Quebec, CANADA
Posts: 2,823
| |  To CC
Hmmmmmm, thought so!
Just copy & paste for the spelling. Don't hesitate to ask for more spell checks. It's always a pleasure, cc, in exchange for a bite out of every dish!! 
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K
«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Last edited by Kimmie; 10-30-2001 at 03:34 PM.
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10-30-2001, 03:45 PM
| | Registered User | | Join Date: Mar 2001 Location: Montreal, Quebec, CANADA
Posts: 2,823
| | Gâteau Moulin Rouge
Hi Momo,
Wouldn't it be fun if the version you just described was the same as the one listed on the "Belle Époque Menu": THE LITTLE MOULIN ROUGE! 
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K
«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.» |
10-30-2001, 07:30 PM
|  | Registered User | | Join Date: Apr 2000 Location: Montréal
Posts: 3,617
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To Frencherise your dessert:
Add a tour Eiffel cookie, they sell a great cutter at Sur La Table.
Add a dancer cookie, there are ballet dancer cookie cutter, with a little work it could make a cancan dancer
Add a windmill cookie. You could just use the “arms of the mill.
Make a windmill shape cake and use cookie for the arms. How about a red velvet cake.
Make a stencil of a cancan dancer and use it to dust cocoa or sugar onto the plate.
Chocolates à la carte sells chocolate Eiffel tower in different size.
Be inventive, how about a leg of dancer, some kind of napoleon decorated with a net stocking pattern. A windmill “arms” shape pastry with different fillings.
In one of Jacques Torres circus book he does a cancan dancer as a plate garnish.
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When I get a little money, I buy books. And if there is any left over, I buy food.
- Desiderius Erasmus
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10-30-2001, 08:44 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,090
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Dear Papa,
I would in fact serve an Intermezzo if the meal was a plated event. Seeing that it will take place in a # of areas I was going to have sliced figs and Frias du bois placed along side the food to help enliven ones pallete.
A gratinee of Ricard may be nice as well served in a shell of fennel on ice.
You have all givin me some wonderful ideas...I will begin my work on desserts.I love all the stencil ideas,ETC.
I am starting to feel that we must meet in Canada next time and have a incredible french based historic meal
cc
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Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
10-31-2001, 09:51 AM
| | Registered User | | Join Date: Mar 2001 Location: Montreal, Quebec, CANADA
Posts: 2,823
| | French based historic meal
CC,
You won't find the French flavour elsewhere than in Québec...the rest of the country being English!! 
__________________
K
«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.» |
11-10-2001, 11:17 AM
| | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,090
| |  Merci
Just wanted to thank everyone for your wonderful ideas!!!!
They really helped 
Isa....The grasshoppers were great,But I couldn't find a saint to volunteer for the grill.. LOL.
The event went like clockwork and the tables looked fantastic!!!
The guest were blown away.
Thanks again
cc
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Baruch ben Rueven / Chana
"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
06-01-2008, 03:13 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: May 2004 Location: Montréal
Posts: 350
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Cape Chef, your french is perfect, so as Kimmie , I m french Canadian, you two have no problems in french  | | |
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