Holiday 2005 French ExtravaganzaPosted by Mark Busse on Wednesday, January 25th, 2006
Tags for this Article: bourdain, holiday, Les Halles
This holiday season we decided instead of just making restaurant reservations for our company holiday dinner, Ben and Mark would cook a gourmet nine course French meal paired with a carefully selected wine flight. A good test of our French cooking skills to be sure! So, we cracked open Anthony Bourdain‘s Les Halles cook book with the help of our good friend Colin, a gourmand and wine expert, and got to work. With a bit of planning and a whole lot of elbow grease, we managed to pull off a pretty classy meal with our own hands. We even managed to invent some original “sans viande” dishes for our resident vegetarian.
Everyone had a wonderful evening together and went home with full bellies and some new flavour experiences to remember. Happy holidays!
Miyagi and Pacific Rim Oysters on half shell with champagne mignonette
Vegetarian: French Roquefort, Compte and Taleggio cheese platter accompanied with cornichon pickles and two kinds of grapes.
Wine Pairing: Pierre Sparr, Cremant D’Alsace Brut Reserve
Blanched asparagus with hollandaise
Wine Pairing: Pascal Jolivet, Sancerre “Les Caillottes”, 2004
Mushroom soup with white truffle oil
Wine Pairing: Lustau, Dry Oloroso Sherry “Don Nuno”
Coquille St. Jacques (scallops gratinéed)
Vegetarian Potato & shallot stuffed ravioli served with rosemary, walnut infused brown butter.
Wine Pairing: Chateau du Cray, Montagny Premier Cru, 2002
Vegetarian: Curried chick peas
Wine Pairing: Dirty Laundry, Pinot Noir, 2003
Passion Fruit Sorbet
Vegetarian: Portabella mushroom stuffed with hazelnut, pear, potato and carrot with thyme and leek.
Wine Pairing: Chateau Mont-Redon, Chateauneuf-du-Pape, 2000
Roquefort stuffed Medjool dates with toasted hazelnuts
Wine Pairing: Taylor Fladgate, 20 yr. old Tawny Port
Mandarin orange Creme Brulee
Wine Pairing: Paul Jaboulet Ainé, Muscat de Beaumes-de-Venise, 2004