Holiday 2005 French Extravaganza


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!







1st Course
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

2nd Course
Blanched asparagus with hollandaise
Wine Pairing: Pascal Jolivet, Sancerre “Les Caillottes”, 2004

3rd Course
Mushroom soup with white truffle oil
Wine Pairing: Lustau, Dry Oloroso Sherry “Don Nuno”

4th Course
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

5th Course
Steak Tartare
Vegetarian: Curried chick peas
Wine Pairing: Dirty Laundry, Pinot Noir, 2003

6th Course
Passion Fruit Sorbet

7th Course
Boeuf Bourguignon
Vegetarian: Portabella mushroom stuffed with hazelnut, pear, potato and carrot with thyme and leek.
Wine Pairing: Chateau Mont-Redon, Chateauneuf-du-Pape, 2000

8th Course
Roquefort stuffed Medjool dates with toasted hazelnuts
Wine Pairing: Taylor Fladgate, 20 yr. old Tawny Port

9th Course
Mandarin orange Creme Brulee
Wine Pairing: Paul Jaboulet Ainé, Muscat de Beaumes-de-Venise, 2004


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