James Beauchamp and Victoria Badour
Appetizer: MUSHROOMS VÉRONIQUE … Baked fresh mushroom caps stuffed with grapes and Boursin cheese encrusted in fresh Parmigiano-Reggiano
Entrée: PETIT FILET LAFITTE … Sautéed and stuffed with fried plump Louisiana oysters. Served with Creole Sauce Robert and SOUFFLÉ POTATOES … Legend has it that Collinet, French King Louis Phillipe’s (reign 1830-1848) chef unintentionally created soufflé potatoes by plunging already fried potatoes into extremely hot oil to reheat them when the King arrived late for dinner one night. To the Chef’s surprise and the king’s delight, the potatoes puffed up like little balloons. We hope that you will be equally delighted. Served with Béarnaise Sauce.
Dessert: STRAWBERRIES ARNAUD … Fresh strawberries in a marinade of port, red wine, spices and citrus finished off with Brocato’s French vanilla ice cream
source: Arnauds
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