Tuan's birthday - 4/23/11

Dinner

Course 1: Escargot on Puff pastry with beurre blanc and red wine reduction

Tuan prepared a 4 course dinner for us tonight so without further ado let's start with the 1st course:

Escargot in butter, garlic, and parsley are nestled in the middle of a square puff pastry with a layer of bacon then served with beurre blanc an red wine reduction sauce.

Close look at the dish.

Foie Gras is a  marvelous part of a decadent meal.  Foie Gras is absolutely exquisite with a buttery taste that just melt in your mouth.  We loved our Foie Gras to be seared really well to get a nice caramelized crust.  Tuan is pairing the Foie Gras with peach puree, diced apples and the divine fig and balsamic sauce...

Course 3: Poached Lobster with Thomas Keller sauce and Morimoto spice

This dish is also Tuan's signature dish.  This is also the group favorite dish.

Poached lobster with lobster stock and cream reduction and a sprinkle of Morimoto's spice on top of the lobster

Simply delicious!

This time Tuan got the sauce down to perfection!  it is smooth, tasty and so good.  I can probably eat the sauce as a soup it was so delicious!

Course 4: Pan seared duck breast with potatoes, kale in a wine sauce

The duck breast was perfectly cooked. 

The breasts were soft, tasty and the sauce was also perfect.

Close look at the dish.

Cheers to the chef!

It was an exquisite meal!  Phuc also did a wonderful job pairing the wine with the meal!

Next... Birthday cake & Gifts