Menu for 19th January 2010

The Table d'hôte menu we are selling on the 19th of January 2010
Starter 1 - Chicken Consomme with quenelle of forcemeat


Chicken soup is a soup made by boiling chicken parts and/or bones in water, with various vegetables and flavorings. A clear soup with quenelle of forcemeat(poached chicken-something like fish ball).

Starter 2 - Allumette au formjavascript:void(0)age


Puff pastry, the big “puff daddy” of pastries, is sometimes called the “queen of all pastries”. In French, pâte feuilletée (paht fuh-yuh-TAY) means “leaved” or “leafy”, and literally translates to flaky pastry.

Main Course 1 - Bar a la meuniere with parmesan polenta mash


Shallow fried Sea Bass with polenta(a thick mush made of cornmeal boiled in stock or water)with baby kailan, yellow zucchini and also red cherry tomato as a side dish.

Main Course 2 - Roasted duck breast


Roasted duck breast serve with angel hair pasta. The Roasted duck is caramelize with sugar then cook till the skin of the duck is crispy. The side dish for this menu are Asparagus, button mushroom and also shallot.

Dessert 1 - Poires Belle-Helene


"Beautiful Helen pears" were invented in Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least (this is a guess) half of the restaurants of the Hexagone. It only takes a few minutes (maybe seconds!) to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate).

Dessert 2 - Mille-feuilles


Traditionally, a Mille-feuille is made up of three layers of puff pastry, alternating with two layers of cream pâtissière, but sometimes whipped cream, or jam. The top is usually glazed with icing or fondant in alternating white (icing) and brown (chocolate) strips, and combed.