- at home - 5/23/2015

Table set up Dinner The kitchen

The Kitchen

To put this meal together I spend 2 hours in the kitchen on Friday and on Saturday I woke up around 7:00AM had a quick breakfast and worked straight 'til 6:00PM. Basically I spend about 13 hours doing preparation work and cooked whatever I can so that when our guests are sitting down, there should not much work but to reheat, plate and serve.  Anyway, it takes a lot of planning just to make sure the food will come out hot and waiting time between each course should not take forever.

Here I am making the cornet.  After mixing the dough it has to rest for 4 hours in the fridge. It takes quite a bit of time to mold, bake, and roll the dough into a cornet.

All the cornets has to done before the arrival of the guests. 

Our guests are now sitting down and I am frying the soft shell crabs so they are piping hot when served.

This is the final presentation:

Fried soft shell crab is served in a sesame tuile cone, drizzled with spicy mayonnaise (mayo + srirasha), pureed Mango, and reduced balsamic syrup and corona granite served on the side.

The escargots are sautéed in butter until lightly crisp.

Oatmeal with parley puree are pre-cook and re-heated when ready to serve.  Here we are diving the oatmeal into 12 bowls.

 

The escargots are added on top

Then a green garlic milk sauce is poured on top of the oatmeal.  Flowers are added to embellish the dish.

 

The foie gras croquette are made ahead and all I needed to do is to fry them before serving.

 

The blueberries are sautéed in butter and brown sugar and then a croquettes is arranged on top.

 

Brushing the charred onion on 12 dinner plates.

Foie gras is pan seared..

 

Corn puree is spooned in the center of  each plate and then the Foie Gras is arranged between the corn and the brushed charred onion.

Here Ha and I were adding tarragon on each plate

 

We have a few extras pieces of Foie Gras so we are trying to give it to only a few lucky guests (i.e.: sommelier extraordinaire)

 

Adding sautéed cipolini, corn kernel on top of the corn puree, and flowers (from our garden) et voila we got the final presentation.

 

Hoa was probably having a good time with the sauternes that he totally skipped taking pictures of the beef...

 

Putting the dessert together....

Final presentation of the Peach melba vacherin, lavender chantilly cream.

  It turned out to be a good thing that I could not dine at Trois Mec because my friends got to experience a good meal in the comfort of our house.  All the recipes turned out to be exceptionally good.  Beside the food we also have great company, and as usual our sommelier extraordinaire spoiled us by serving the best wine and Sauternes.

Cheer and until the next meal!

 

Filed under: Dinner Parties

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