It's Monday night and we're continuing to explore French cooking as a way to provide a delicious Monday night, a better foundation and understanding for our cooks. We're also focusing on the history of items-it's pretty amazing how learning about a dish prompts questions about history and culture of the time dishes originate. $20 gets you three courses in the bar Monday nights, mention your here for the staff meal menu.
"Pot au feu"; Beef cheek en bouche, langue braisee, legumes de macedoine, consommé
Literally pot on fire. Braised beef cheek stuffed pasta, braised beef tongue, small diced vegetables and Vietnamese inspired consommé. Pot au feu was one of the dishes that I learned about at Everest. It's an amazing dish that comes from a formerly long held tradition of literally a pot on the fire simmering away. The consommé inspired by Vietnamese pho.
Tartine de Thon en confit, haricot vert marine, tapenade
This is the French version of a trencher. Olive oil poached tuna on our toasted ciabatta bread with black olive spread (olives, garlic, anchovy, parsley) and a little salad of pickled green beans and frisee over the top.
Pretty amazing story on the history canned tuna on NatGeo. Napolean had commissioned the work of canning preserving to help provide protein rations for his troops in the trenches.
Creme du Barry, vadouvan, choux fleur, chervil
Did a little more research about this one. It's a cauliflower soup. We're serving with our vadouvan spice and roasted cauliflower and fresh chervil.
Madame du Barry was the last mistress of Louis XV (she was a lotta people's mistress-somewhat of a high class call girl of sorts). She was kind of a pain in the ass and when she dined if she was served anything but this soup she'd refuse it and demand cauliflower soup. She was later beheaded for helping those who fled the French Revolution.
Gigot de agneau, lentille, chicory salad, citronette
Roasted leg of lamb. lentils cooked with lamb bacon and tomato. A salad of bitter greens and lemon vinaigrette
This is one of those dishes that embodies classic French cooking. When talking with my mentors, this was always one of those special dishes for them.
Bouillabaisse; morue, crevette et poulpe. Rouille, pomme de terre
One of those dishes born out of leftovers. Traditionally made from the fish that fishermen couldn't sell, it'd be enriched with potatoes and vegetables to make it heartier. I love the tradition in so many cultures of using bread as well to soak up all the deliciousness. the word is 2 words that mean boil and simmer. Boiling would help emulsify the broth. We'll be serving cod, shrimp and octopus, along with potatoes and a salad of shaved fennel. A couple of croutons with rouille will also be included.
Tarte tatin of pear and apple this week with sabayon and glacee vanille
Check out instagram later today for pics of some of the items.