Fine French

It is hard to define French Food. A modern version of Escoffier, the father of French cooking my have defined it as changing the form and flavors of ingredients to create a whole that is greater than the sum of its parts. Jan, who has to do the dishes usually defines it as anytime she has to clean the sieve more than twice. Like art, most of us know it when we see it.

Es difícil definir la comida francesa. Una versión moderna de Escoffier, el padre de la cocina francesa, la he definido como cambiar la forma y los sabores de los ingredientes para crear un todo que es mayor que la suma de sus partes. Jan, que tiene que lavar los platos, generalmente lo define como cuando tiene que limpiar el colador más de dos veces. Como el arte, la mayoría de nosotros lo sabemos cuando lo vemos.

Menu

Shrimp Mousse with Leeks
2016 Vistamar Reserva Sauvignon Blanc Valle de Casablanca, Chile

Chicken Puff on Cheesy Potatoes
Stevie’s Own Blend - Rosé Cava

Basil Ice Infusion

Beef 3 Ways:
Crab Stuffed Carpaccio
Fusion Consommé
Steak et Frites
2015 Tarapacá Carmenère Valle del Maipo, Chile

Mesclun Framboise

Assortment of Global Cheeses
2015 Canepa Cabernet Sauvignon Valle de Colchagua, Chile

Passion Fruit Soup and Limonchamp
MVSA de Vallformosa Semi-Seco Cava Penedes, Spain

  • Shrimp Mousse with Leeks

    Shrimp Mousse with Leeks

  • Cheers

    Cheers!

  • Chicken Chevre Puff

    Chicken Puff on Cheesy Potatoes

  • Pouring

    Basil Ice

  • Steak and Carpaccio

    Steak et Frite and Crab Carpaccio

  • Mesclun Frambroise

    Mesclun Frambroise

  • Cheese

    Assortment of Global Cheeses

  • Cold Maracuya Soup

    Cold Maracuy√° Soup

  • Lorraine

    Lorraine

  • Marianne and Eben

    Marianne and Eben

  • Ben

    Ben

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Fusion Consummé