On Saturday January 23rd 2016 we hosted our Chef’s table with a Classic French Menu theme. We did 9 courses.
Black Truffle Custard
egg | cream | black truffles | sage
Seared Hudson Vally Foie Gras
lack cherries | port wine | almonds | cipollini onion | brioche
Lyonnaise Salad
frisée lettuce | poached egg | shallot | wild boar bacon | dijon mustard | red wine vinager | french bread
Asparagus and Carrot Terrine
asparagus | fromage de chèvre | carrot | basil cream | micro basil
Butter Poached Lobster
corn | lavender | champagne | cream | challah | tarragon
Duck à l'Orange
duck breast | orange | duck confit | beets | fennel | english peas
Steak Diane
filet mignon | cream | brandy | veal demi-glace | potatoes anna | haricot vert
Raspberry Duo
sponge cake | raspberries | raspbery jam | white chocolate panna cotta | dark chocolate | rasberry crème brûlée
All the residents enjoyed our taste of France and cannot wait for the next Chef’s table.
Robert MacClure
Executive Chef
Lake Forest Place