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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.
[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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