I have finished reading a newly acquired cook book detailing food service at the American Embassy in Paris. The book reminded my of my initial excitement with the French cuisine classics. Modern presentation of plated food is vastly more sophistacated than earlier times. Here is my spin on the menus served at the Ambassador's Residence in Paris. Hungry?
Chef Michael Hutchings
Smooth Gazpacho and Crab Millefeuille
Duck Breast - Peaches, Spicy Jus and Fingerling Potatoes
Cherry Clafoutis
Tower of Heirloom Tomatoes and California Goat Cheese
salad of micro greens, basil pesto
Baked Pacific Seabass - Herb Vegetable Jus
Feuilleté of Melons, Raspberry Sorbet
Croustade of Wild Mushrooms
Grilled Ahi Tuna, Broccoli Mousse
yuzu-soy-olive dressing
Lemon Crème Brulée
Santa Barbara Spot Prawn Cannelloni
parmesan gratin, sauce vierge
Lamb Loin, Wild Mushrooms, Natural Jus
Poached Peach on Caramel Mousse, Florentine garnish
Cream of Butternut Squash Soup
Free Range Breast of Chicken
apple stuffing, pressed potatoes
Caramelized Apple Tart Tatin
Main Lobster on Celery Remoulade
vanilla potatoes, balsamic dressing
Roasted Quail on Green Lentils
vegetable pearls, cippollini onions, jus
Caramelized Pineapple, French Toast, Vanilla Ice Cream
Seared Scallops on Belgian endive Fondue
watercress coulis
Salmon Fillet Under Zucchini Scales
champagne cream sauce, young vegetables
Warm Chocolate Velvet Cake, Raspberry Coulis
Prawns, Mango, Pink Lady Apple Salad
sherry vinaigrette, petit lettuces
Fillet of Sole, Salmon Mousseline
morels, beurre blanc sauce
Iced Cognac Soufflé
Asparagus Charlotte and Caviar
Roasted Rack of Lamb
market vegetables, light herb jus
Raspberry Macaroon, Fresh Fruits
Bouquet of Spring Vegetables
herb vinaigrette, brioche toast
Grilled Loin of Veal
stuffed zucchini flower, noisette potatoes, jus
Strawberry Pannacotta
hazelnut tuile
