Any Ideas

[cape chef]

Hey folks,
On the 9th of November I have a large law firm coming for the weekend. They would like there Friday evening reception and dinner (150) people to be "Moulin Rouge" themed.We will be decorating many parts of the facility to mimic gay paris.
All servers will be in period costumes. The reception will be for 1 hour and a half will most hdo's to be butlered.Then dinner will be staged in five seperate dining areas. Then we will prepare a large dessert station.
Money does not seem to be an issue with this firm,However I want to be as true to the cafe/bistro fare as possible. Things like cassulat,confit,entrecote and pomme frite,endive au gratin,dodine de canard..Get the idea?
Any help as always will be greatly appreciated.
Thanks
cc

[chrose]

Cape,
If I wear a suit do you think I could pass, and sneak in for dinner?
Okay so, no.
Anyway 2 ideas come to mind right now though upon further thought I'm sure I could inundate you.

1) Crepe station at the Desert station. Crepes make a nice presentation and can be done quickly and easily. Buy them already made, or make a ton in spare time and freeze. Do Bananas Flambe, Crepe Suzettes, Creole Pecan, etc. You don't need much more than that in so far as choices.

2) A dish I've always been partial to is fried, or sauteed fish fillets with a Pecan and Tabasco Beurre Blanc. T'aint no reduction. Toast pecans toss a cup of Tabasco into the hot pan, step back, hold your breath and bring to a boil turn down and continue for BB with about 2#'s of butter. MMMM...........

[Papa]

Dear Cape Chef:

It has been too long since the last time I had dinner at the Moulin Rouge. Here is what I had for dinner the last time I was there.

Foie Gras de Canard
Filet de Bar "Doria", Beurre Citronné aux Herbes
Roti de Selle d'Agneau au Thym, Haricots Verts "Fine Fleur"
Tourte aux Fruits Rouges

Champagne accompanied this delightful meal.

I hope that this helps.

Have fun.

Best regards,

Papa

[chrose]

Ya know, now I feel like an idiot and I must look like one too

For whatever reason when you sadi "Moulin Rouge", my screwed up brain though "French Quarter" and so I offered up a few Cajun influenced ideas. Whoops!!!
Nothing I like more than classic french cooking, so when I have time I'll be back with FRENCH ideas!!!
In the meantime consider a Chatruese of Pheasant with Cumberland Sauce for a cold winter night.

I'll be back

[cape chef]

Dear Chrose,
I'm so happy you came back with that post...!!!
I have to say I was a little confused

I look forward to seeing what else you come up with.

Papa...Perfect, Those are the type of things I am looking for.

I can't wait to share my menus when complete with everyone to get your feedback.

Thanks again for the help.
also to my "pastry chef" friends,any thoughts
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[Isa]

If you want to serve an authentic Moulin Rouge menu, you need to take a trip there and sample their food. To be truly authentic, you would need a menu from Toulouse Lautrec's era.

Your client might not care for his Sauterelles grillées. Too bad, it does sounds good doesn't it? You're wondering what it is in English? Grilled grasshopper. If you really want to serve this dish I could always make a translation.

Can't get away this week for a quick visit? You'll have to be happy with the next best thing: A virtual tour of the Moulin Rouge. Complete with menus, yes menus they have a few different one. And yes they have an English version.


Take me to Le moulin rouge

[cape chef]

Isa,
Thank you,thank you thank you!!!!!!!!

I now feel as though I can really put together a really authentic menu.

Somehow I knew you would get me there
cc

[Isa]

You're welcome CC.


Will you do the sauterelles grillées?

[W.DeBord]

I did look around abit at Moulin Rouge. But I don't read french and didn't see anything pertaining to dessert. I've never done this theme before, so what would be approperiate desserts? Just classic French of the period? yeks, I still can't answer that....?

[W.DeBord]

If I'm following correctly I know of a great idea for dessert.... and it could be simplified to be quite easy. It's from one of the chocolatier pastry books. It looks like an upside down dancing girl.

The whole concept is pulled off by stenciling and baking tuile cookies. Which can be made well in advance out of hippen paste or tuile dough and frozen to keep. The book even has the stencil of the legs scaled down next to the recipe.

So you have these dancing girls legs that come out of any dessert. You could do something as simple as a ice cream or a frozen mousse, semi-freddo or more complicated would be mini tortes. Then your dessert is as simple as inserting these dancing legs and a simple skirt into any dessert.

This is a real show stopper. Wish I could show you....

[cape chef]

Thanks W.Debord,

What a great idea.
I was also thinking of pear helene,charlotte,crepes

Can I fly you out east to help?
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[Kimmie]

Wendy,

Where have you been looking?

From the French CanCan Menu:

LEMON PASTRY CRUS

OR

WHITE CHOCOLATE CAKE WITH CARAMEL

OR

VANILLA/STRAWBERRY ICE CREAM CUP

From the Toulouse-Lautrec Menu:

STRONG BLACK" COCOA CAKE

OR

SHORTBREAD BISCUIT WITH NUTS AND PEARS

OR


PEACH/LEMON ICE CREAM CUP

From the Belle Époque Menu:

THE LITTLE MOULIN ROUGE

OR

BERRY PIE

OR


"GINGERBREAD" ICE CREAM CUP

[cape chef]

So far I'm doing

Soupe de potiron et aux pommes rotis
pate de campagne et ses connichons
salade verte avec du bleu,vinaigrette a la moutartde de dijon
roquette en salade avec segment d' orange at pignons de pin
foie gras au torchon enrobe de magret de canard fume avec haricots vert

noix de petoncles avec epinard tomates cerise et purre de pommes de terre,sauce raifort
saumon grille sur un lit de salade,julienne de legumes,mais,sauce a la mangue et aux piments
Fillet de fletan grille servi sur une salade d algues,poivrons rouge rotis sauce a l huile de sesame
supreme de volaille servi sur epinard,riz sauvage,sauce a la orange acidule au gingembre
steak frites,sauce au poivre vert
cote de porc servi avec de shiitake et d artichauts,sauce au jus de truffle noir
cuisse de canard confit servi avec un gratin dauphinois,arperges,sauce a l abricot

This is just a start.
If anyone sees any problems with my spelling and /or grammer let me know.
I do not have a way to check spelling/grammer in french
cc

[Kimmie]

Rôties

Pâté de campagne et ses cornichons

à la moutarde de Dijon

segments

Foie gras au torchon enrobé de magret de canard fumé avec haricots verts

Noix de pétoncles avec épinards, tomates-cerise et purée de pommes de terre, sauce raifort

Saumon grillé sur un lit de salade, julienne de légumes, maïs, sauce à la mangue et aux piments [I would say «sur son lit de laitue» but it's up to you

Filet de flétan grillé servi sur une salade d'algues, poivrons rouges rôtis sauce à l'huile de sésame

Suprême de volaille servi sur épinards, riz sauvage, sauce à l'orange acidulée au gingembre [CC, is this a sauce Bigarrade?]

Steak frites, sauce au poivre vert

Côte de porc servie avec champignons shiitake et artichauts, sauce au jus de truffle noire

Cuisse de canard confite servie avec un gratin dauphinois, arperges, sauce à l'abricot


CC, your menu sounds soooooo delicious!

[cape chef]

Kimmie,
thank you so much for your help.
the "sauce a l orange acidule au gingembre" is based on carems sauce bigarde but with the addition of ginger.
cc