A walk in the Garden with Escoffier (Menu 1)

I wanted to add some of my menus to this blog if only for my own benefit.  Please feel free to pick it apart and share your comments 🙂

A Walk in the Garden with Escoffier

 

 

I can only imagine what the famous French chef Auguste Escoffier would say to a young inspired chef on a walk through a vibrant, thriving, organic Washington garden today.  He certainly would be familiar with our tough economic times and even war.  He might recall the scarcity of food and hardships of the siege of Paris.  Truly our hardships might pale in comparison.  Looking at the bounty of substance we have available to us, brought to us by our dedicated local farmers and growers he could only say that we are blessed by the powers that be with the most fundamental and necessary commodity of any chef.  Access to the best possible ingredients!

 

Premier Cours:

 

Consomme Midinette

 Poached quail Egg, Essence of the Garden Pearls

 

Le Entree:

 

Salad de Pommes Terre

Fingerling Potatoes, Braised Salmon, Winter Greens

 

Le Plat Principal:

 

Lapereau de Garenne Saute aux Champignons

Rabbit Saute, Foraged mushrooms

 

Le Dessert and Cafe:

Beignets Soufflés en Surprise

Rum Sabayon filled Fritter, Coffee, and Chocolate Soil

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