The French take their food very seriously and although Italy is the undisputed mother of cuisine, it is the French who must be given the credit for having elevated it to "haute cuisine". Indeed, one suspects that when Catherine de Medici first introduced the fork to the French Court in the 16th century, she had not an inkling of the unbridled passion the Gauls would pour into what would become their national treasure.
While the first French cookbook (1651) is attributed to La Varenne, it is Carême who, in the late 17th century, first introduce the refinements that so define French haute cuisine. There later followed a series of chefs whose contributions to the French culinary heritage elevated them to national heroes. Escoffier, Bocuse, Troisgros, Vergé and many others became household names in France.
Josée, however, decided to choose dishes that are decidedly from the French provincial repertoire rather than the haute. These timeless classics are part of the very bedrock of French cuisine and the skills and techniques needed to prepare them have become second nature to every French chef.
Menu
Soufflé au Fromage
Pommes de Terre Dauphinoises
Haricots Verts au Naturel
Crêpes Suzette et crème Glacée à la Vanille
It is Escoffier who once said: "Kings wait for soufflés; soufflés do not wait for kings." The soufflé is the quintessential example of food chemistry meeting food artistry. A well made soufflé is a delight for both the eye and the palate.
Rising majestically above the mold like a golden crown, crispy on the outside and creamy in the center, Josée produced six of these little delights to perfection.
Rising majestically above the mold like a golden crown, crispy on the outside and creamy in the center, Josée produced six of these little delights to perfection.
Next, Boeuf Bourguignon, the king of beef stews. This is a dish that comes from a region of France where most of the wine is red and the cattle Charolais.
Combined, these two products of the land are turned into one of the hardiest dishes I know. Some of the ingredients that go into this dish: onions, mushrooms, butter, salt, parsley, pepper, garlic, flour, beef stock, tomato paste, carrots, a bouquet garni and of course beef and red wine. Served with pommes de terre Dauphinoises and haricots verts au naturel, this was an absolute delight. The cheese course, a must for our French menu, included a Fourme d'Ambert and a Délice de Bourgogne.
Still room for a little dessert? Josée put together Crêpes Suzette flamed at the table and served with freshly made crème Glacée à la Vanille.
The wines:
Champagne Veuve Cliquot Brut NV
Poully-Vinzelles En Paradis 2010 Louis Latour
Château Prieuré Lichine Margaux 2006
Six conteted and jolly diners pushed back from the table just before the clock struck 12. Day 1 completed, 29 to go.
Joseph Froncioni
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