Menu complet du lundi 11 Mars 2013

Publié le par Thierry Sadiki

On today’s menu for the starter there is:


A poached egg Massena. The poached egg is served on an artichoke bottom (fond d'artichaut) garnished with Béarnaise sauce (1)and topped with tomato sauce.

It is served with beef bone marrow (moelle de boeuf).


(1)- Béarnaise sauce  (French: Sauce béarnaise) is a sauce made of clarified butter emulsified in egg yolks, white wine vinegar and flavored with herbs. It is considered to be a 'child' of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine mother sauce repertoire.

The difference is only in their flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine. Its name is related to the province of Béarn, France.

In appearance it is light yellow and opaque, smooth and creamy. Béarnaise is a traditional sauce for steak. (Source: Wikipedia) 



To follow, there is a delicious Chicken white stew (fricassée) with its seasonal vegetables (mushrooms, asparaguses, baby onions, carrots and zucchini) served with beef bone marrow (moelle de boeuf).







To finish the pastry chef has prepared a mango tart. It is made up with a short crust pastry (pâte brisée)  and mango slices (tranches) . It is really mouth-watering!  



Publié dans 2BTN 2013 gr1