Thursday, 21 October 2010

Last Night's Feast Night Formal Hall 20/11

The French Laundry is a French restaurant located in Yountville, California, in the Napa Valley. The chef and owner of the French Laundry is Thomas Keller. The French Laundry is a perennial awardee in the annual Restaurant Magazine list of the Top 50 Restaurants of the World (having been named "Best Restaurant in the World" in 2003 and 2004), and since 2006, it has been awarded three stars in the Michelin Guide to San Francisco.
We began last night's dinner with an amuse bouche from the French Laundry Cookbook. We served a salmon tartare cornet, in a small, spinach flavoured cone. This 'garden canape' is a French Laundry signature dish, and has been widely copied.
Following the amuse bouche, we served a Mediterranean prawn verrine.
A verrine is an appetizer or dessert that consists of a number of components layered artfully in a small glass. The word verrine refers to the glass itself; literally it means "protective glass". Both the prawn verrine, and the vegetarian option Greek salad verrine, came from Terrines and Verrines by Franck Pontais.
Mediterranean Prawn Verrine
 Greek Salad Verrine
 Our main course of roast free-range chicken with squash, tomatoes and zucchini, is another Thomas Keller recipe. This time we used Thomas' Bouchon cookbook for our inspiration
 Vegetarians were served honey roasted vegetables with cumin and fig couscous, and olive sauce. This recipe is from our new Pure Vegetarian cookbook.
 Dessert was another Bouchon recipe, this time we chose to serve Marquise au Chocolat with creme Anglaise and pistachios.
Bon Appetite!

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