A Traditional Dinner in Paris

  • Apr 23, 2011 · 3:00 PM
  • The Let’s Cook Something Extraordinary Culinary Center (a.k.a Joe’s house)

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This is going to be a very special event.  To assemble a traditional French menu, Fabien reached out all the way to Paris for help from experienced Parisian cuisinières. They delved into their old cookbooks to come up with classic recipes of a past era, and we put them together to form the epitome of a traditional Parisian dinner.

As entrée (Appetizer) we will have œufs mimosas (Mimosa Eggs). These mayonnaise filled hard boiled egg whites are so named because the cooled egg yokes are mashed through a strainer and arranged on lettuce leaves to look like mimosa seeds.

The plat principal (main course) aims to be this menu’s crown jewel: a sole normande pochée (Poached Sole Normandy). Poached sole fillets served with normande sauce, garnished with shrimp, oysters, mussels and mushrooms. As accompagnement (side dish) we will have light yet elaborate purée de céleri-rave et purée de carotte (Celery Root Purée and Carrot Purée). 

Finally for déssert we will be making poires à la Boudaloue (Bourdaloue Pears), pears cooked in syrup, served on a vanilla custard and stained with red currant jelly. 

Œufs Mimosa

[Appetizer Chef: Camille]
Sole Normande Pochée

[Chef 1: Joe, Chef 2: Fabien, Chef 3: Paolo]

Purée de Céleri-Rave et Purée de Carotte

[Vegetable Chef: Lillie]

Wine pairing: 2009 Domaine des Nembrets Denis Barraud Pouilly-Fuissé "Les Chataigniers"
Poires à la Bourdaloue

[Pastry Chef 1: Sandy]
[Pastry Chef 2: Connie]

Wine pairing: 2006 Cornet & Cie Banyuls Rimage

This menu should make for a quite sophisticated and distinctly Parisian meal.  Please join us and help us create and enjoy a traditional dinner from Paris!

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  • Joe

    Many thanks to Fabien, not only for arranging a menu of long lost Parisian favorites, but also for throwing himself in front of the fire to keep me from burning the cream sauce. :-)

    May 11, 2011

  • Joe

    Thanks for uploading your photos Connie, they are great!

    April 24, 2011

  • Camille

    Again, it's a great gathering with good food and conversations which I always enjoy!

    April 24, 2011

  • Consuela

    Good times even for a French cooking virgin. ;) BTW, I was thinking about the simple syrup, and I think it turned to rock candy because it was hot, and the custard was cool.

    April 24, 2011

  • Sandy C

    Good time. Nice group of people, food was yummy. Joe is an excellent host and as expert at making a good mayonnaise.... :-)

    April 24, 2011

  • Joe

    Sandy, yes I know you could! :-) This will be a challenging event so I am sure there will be other places where you can help if you like.

    1 · April 12, 2011

  • Sandy C

    I can do both Pastry Chef 1 and 2 if you would like me to... Looking forward to it. :-)

    April 12, 2011

  • A former member
    A former member

    *sigh* I need a special alarm for your events; I never see them in email quickly enough.

    April 11, 2011

7 went

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We just grab a coffee and speak French. Some people have been coming every week for months... it creates a kind of warmth to the group.

Rafaël, started French Conversation Group

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