| MENU 1 Potage Creme de Cresson Cream of Watercress Soup Pissaladiere Nicoise Tart of Caramelized Onions, Black Olives and White Anchovies Tournedos de Boeuf Henri IV Filet Mignon with Bearnaise-Filled Artichoke Hearts Endives a la Flamande Braised Endives Gateau Reine de Saba "Queen of Sheba" Cake Rich Chocolate and Almond Cake Iced with Decadent Chocolate and Rum Ganache |
| MENU 2 Les Saint-Jacques en Bouillabaisse Bouillabaisse of Scallops Souffle au Gruyere Caneton Montmorency Pan-Roasted Duck Breast with Fresh Cherries or Caneton aux Peches Pan-Roasted Duck Breast with Fresh Peaches Pommes de Terre au Estragon Sliced Potatoes Simmered in Cream and Tarragon Crepes Fourrees Almond Frangipane Crepes with Dark Chocolate Sauce |
| MENU 3 Soupe a la Victorine White Bean Soup with Sauteed Eggplant and Heirloom Tomato Garniture Petits Gratins de Crabe au Vin Blanc Ramekins of Fresh Crab Meat with White Wine Sauce Poulet Roti Buttery Roast Chicken with Shallot Reduction Les Asperges au Sauce Maltaise Asparagus with Orange Hollandaise Tarte aux Poires a la Bourdaloue Pear and Almond Tart |
| MENU 4 Moules a la Mariniere Mussels Simmered in White Wine, Butter and Garlic Souffle au Asperges Asparagus Souffle Boeuf a la Bourguignonne Beef Slow-Braised with Red Wine, Pancetta, Sauteed Mushrooms and Pearl Onions or Navarin a la Bourguignonne Lamb Bourguignon Creme Pralinee Creme Brulee with a Praline Topping |
| MENU 5 Petites Caisses au Fromage Braised Artichoke Bottoms and Melted Gruyere in Savory Pastry Cups Salade Nicoise with ahi tuna confit Cassoulet Slow-Baked White Beans with Pork Tenderloin, Garlic Sausage and Duck Confit Mousse a la Orange Orange Mousse with Orange Supremes Soaked in Grand Marnier |
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| BON APPETIT! |
In celebration of the 50th Anniversary of Julia Child's landmark cookbook Mastering the Art of French Cooking, Chef Gene
has created five wonderful menus from recipes in Volumes 1 and 2 and The French Chef Cookbook. Each menu has been
carefully chosen from Julia's most memorable creations -- buttery slow-roasted chicken, fluffy gruyere souffle, decadent
chocolate-and-rum Queen of Sheba cake, savory Provencal bouillabaise of scallops, French country cassoulet, and her
famous recipe for boeuf bourguignonne.
has created five wonderful menus from recipes in Volumes 1 and 2 and The French Chef Cookbook. Each menu has been
carefully chosen from Julia's most memorable creations -- buttery slow-roasted chicken, fluffy gruyere souffle, decadent
chocolate-and-rum Queen of Sheba cake, savory Provencal bouillabaise of scallops, French country cassoulet, and her
famous recipe for boeuf bourguignonne.