This may give some of you ideas on putting on a Julia Child dinner. I'd love feedback on the menue and my ignorance of true French cooking. It was my birthday choice, so DH and I went specifically to try the "Culinary Tribute to Julia Child" which was to be cooked from Mastering the Art of French Cooking. The menu cited specific pages of the book.
I was surprised by some aspects, but then I didn't really know what to expect. Here we go:
App: I had the very brothy Soupe a l'Oignon Gratinnee in a wide soup bowl with a very small cheesy crouton floating in the middle. I somehow expected more onion, more cheese, etc. DH had Salade de Laitue Rillettes aux Deux Saumons. Very nice.
Main: I had Cassoulet Confit de Canard Foie Gras, Sauce Robert (mustard sauce). I tried this because I wanted to know what the famed cassoulets are all about. I liked the beans and duck confit very much, and the Foie gras was an interesting addition that I'd forgotten about until I bit into it. The surprise was that the chef had sauteed a good helping of kale which was on top of somewhat small portion of cassoulet. I didn't care for the kale. Is this usual?
DH had Sole Walewska Beurre de Custaces Legumes (filets with shellfish truffles and vegetables). OK, I'm confused. Are truffles supposed to be the little goodies pigs can find, or chocolate, or anything rich?
Desserts: I had the Mousseline au Chocolate, served very prettily in a wine glass, topped with whipped cream, a berry and tiny mint leaf. DH had Creme Renversee au Caramel. We both were happy with our sweets.
There was a third option for the main: Boeuf a la Bourguinonne. Maybe if we go again. smileys/wink.gif
I was surprised by some aspects, but then I didn't really know what to expect. Here we go:
App: I had the very brothy Soupe a l'Oignon Gratinnee in a wide soup bowl with a very small cheesy crouton floating in the middle. I somehow expected more onion, more cheese, etc. DH had Salade de Laitue Rillettes aux Deux Saumons. Very nice.
Main: I had Cassoulet Confit de Canard Foie Gras, Sauce Robert (mustard sauce). I tried this because I wanted to know what the famed cassoulets are all about. I liked the beans and duck confit very much, and the Foie gras was an interesting addition that I'd forgotten about until I bit into it. The surprise was that the chef had sauteed a good helping of kale which was on top of somewhat small portion of cassoulet. I didn't care for the kale. Is this usual?
DH had Sole Walewska Beurre de Custaces Legumes (filets with shellfish truffles and vegetables). OK, I'm confused. Are truffles supposed to be the little goodies pigs can find, or chocolate, or anything rich?
Desserts: I had the Mousseline au Chocolate, served very prettily in a wine glass, topped with whipped cream, a berry and tiny mint leaf. DH had Creme Renversee au Caramel. We both were happy with our sweets.
There was a third option for the main: Boeuf a la Bourguinonne. Maybe if we go again. smileys/wink.gif