featured, French

French Bistro & Provençal Specialties

I began my love affair with French cooking as a 16-year old au pair, living with a family just outside of Paris. Our family has close ties with France; with one son living in Paris, I am a frequent visitor and always updating my repertoire of French recipes! (scroll down to see additional menu selections following the sample menu).

verrines
Zucchini-Tomato Verrine

 

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ENTREE SECTIONS

(FIRST COURSE)

Leeks with Bacon: Hard-boiled Eggs/ Vinaigrette

Coquille St. Jacques

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Endive & French Country Ham Au Gratin

ham-endive-au-gratin

Mushrooms Duxelle Tartin

Onion / Goat Cheese Tartin

photo by Ruth Hartnup

Smoked Salmon / Dill-Mustard Sauce

Caviar de Aubergine: Eggplant Caviar / Toast Points

Beet Hummus

photo by katie hargrave

Pissaladiere

French Onion Tart / Anchovies and Olives

French Tomato Tart with Goat Cheese

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LES POTAGES

(SOUPS)

Potage Parmentier: chilled Bodega Bay Potato-leek Soup

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photo by mari

(option to serve hot and add bacon for a Soupe Poireux)

French Onion Soup

LE PLAT PRINCIPAL

(MAIN COURSE)

Bouillabaisse

bouillabase

Cassoulet au Canard

photo by David Blaine
photo by David Blaine

Rancho Gordo Classic Cassoulet Beans/lamb sausage/duck leg

OR

Cassoulet Catalan en Pistache

Rancho Gordo Classic Cassoulet Beans/ Lamb Shoulder / Pancetta / French Sausage

Sous Vide Steak Frites with Red-Wine Shallot Sauce

Filet Mignon Bordelais

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Bordeaux wine / thyme / shallot sauce

Pot au Feu

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photo by stu spivak

Beef shank / rump roast / root vegetables

French Country Ham

Beef Bourguignon with Haricots Verts

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Coq au Vin

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Homard a L’Americane / Cayenne / Garlic / Tarragon / Tomato / Cognac / White Wine

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Filet de Sole a la Bretonne: Pan-sauteed / Caper-Mushroom-Shrimp-Vermouth Reduction

photo by Jeremy Keith
photo by Jeremy Keith

PALATE CLEANSER

Sorbet 

OR

SALAD

Arugula / Bruléed Ruby Red Grapefruit / Toasted Pine Nuts

Citrus/Agave Dressing

Organic Bay Spring Greens / Jicama / Mango
Raspberry Vinaigrette

Shaved Asparagus / Baby Carrots

Shaved Asparagus SaladRicotta salata / lemon / almonds

CHEESE PLATE

individual cheese plate (not mine)
photo by Larry Hoffman

DESSERT

Creme Brulée

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Chocolate Mousse

Rose whipped cream / pistachios

photo by jamieanne
photo by jamieanne

Cherry Clafoutis

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photo by Isabelle Hurbain-Palatin

Pomme Bonne Femme/ Cinnamon Mascarpone/ Coffee Salted Carmel Dulce de LecheIMG_1938 (2)

 SAMPLE MENU

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Brunch- a Culinary Journey, French

Say “Bonjour” w/ Brunch a la Français

My Brunch: a Culinary Journey menus offer you a taste of Paris, Italy or Mexico. Or you can stay home for a Classic American Brunch. All Mother’s Day brunches come with complimentary tablescape which takes its design notes from the cuisine offered.

Wine country table 2nd

From our Bartender, “For a French brunch, I love doing a Pamplemousse Vesper, with fresh ruby red grapefruit juice, a French aperitif wine, such as Lillet Jean Reserve or Lillet Blanc and grapefruit vodka, sweetened with just a little simple syrup”

FIRST COURSE SELECTIONS

Fresh, seasonal organic fruit assortment with Organic Greek yogurt

and local honey G

Baguette with a selection of French cheeses

MAIN COURSE SELECTIONS

Sweet and Sour Vegetables with Poached Egg

Adapted from a recipe by chef Armand Arnal of Maman fame, cauliflower, rainbow baby carrots and fennel roasted with ginger, lemongrass, and maple vinegar create the bed for a perfectly poached egg.

Oeufs en Cocotte Au Saumon Fumé G

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Baked Eggs in Cream with Kale and Smoked Salmon

Tartiflette  G

French Bacon, Potato, and Reblochon Casserole

Quiche Lorraine  

quiche (not mine)
photo by Stacy Spensley

(available crustless G)

Niçoise Salad G

nicoise2

Fresh ahi tuna, artichoke hearts, green beans, hard-boiled eggs

and Niçoise olives on a bed of arugula

SIDES & SALADS

Pissaladiere

potato tart

French Onion Tart, Anchovies and Olives

Heirloom Tomato Napoleon with Parmesan Crisps & Herb Salad 

(available seasonally)

Baby Spring Greens with Classic Sherry Vinaigrette 

DESSERT

Pomme Bonne Femme / Salted Caramel / Cinnamon Mascarpone G

IMG_1938 (2)G  indicates Gluten-Free

French, Latin Cuisine, Mexican Specialties

Comida Afrancesada- FrenchMex fusion

The 1800’s brought the brief yet important colonization of Mexico by the French (ending in the infamous Battle of Puebla on the 5th of May, or Cinco de Mayo). With the empire of Maximilian and the presidency of Porfirio Díaz came what is now known in Mexico as La Comida Afrancesada. Some of the important cooking methods and ingredients of this fusion were caldos (broths), baño a la Maria (the method of using vapor to cook, as in a double-boiler or placing a baking pan in a casserole of water in the oven, and the introduction of mousses, quiche and salmon imported from France.

Volvones de Pollo en Mole 

Vol-au-Vent Puff (pastry shells), chicken morsels, traditional Poblano Mole

or

Volvones de Camarones Alfrancesada

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Vol-au-Vent Puff (pastry shells), baby shrimp, tarragon buerre blanc

Quail in Rose and Hibiscus Sauce

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Quiche de Calebaza

Mexican white zucchini, mild poblano chiles, Mexican Manchego cheese

Molletes

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photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes by Andrea Lawson Gray and Adriana Almazan Lahl, ALL RIGHTS RESERVED

 fresh-baked bolillos (Mexican bread rolls) spread with well-fried frijoles a la olla  (bean stewed in a clay pot for 24 hours, the pot imparts a subtle but distinctive flavor), topped with chorizo, Mexican Manchego cheese and pico de gallo

Avocado Mousse with Brie, and Sun-Dried Tomatoes

served with baguette croutes

Crepas de Huitlacoche

Corn Truffle Crepes (seasonal)

DESSERT

Flan

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Steamed egg custard, made with cream, milk and Queso Fresco, with caramel topping
Classic French Cheeses from Mission Cheese, let us have our sommelier recommend a dessert wine.

Crepas de Dulce de Leche