Posted on 09/02/2004 9:52:41 PM PDT by Redcoat LI
Bisque de Homard de Style Classique aux Profiterolles Lobster bisque the way Charles Barrier taught me
Ris de Veau en Meurette à la Bourguignonne sur Canapé de Pomme de Terre Veal sweetbreads sauté, served with a red wine mushroom sauce on a potato cake
Tarte Chaude au Foie Gras et Munster Géromé Very thin puff pastry tart baked with sweet onions, munster from Alsace and grilled foie gras
Les Huitres en Terrine aux Echalottes Confites au Vin Rouge Cold terrine of Wellfleet oysters poached in oyster broth, red wine preserved shallots
Creme de tomate au Basilic à l'Orange Servie Froide Cold cream of tomato, perfumed with basil and orange
Escalopes de Bar Rayé à l'Oseille Scalopinni of Nantucket striped bass, served with a dry vermouth shallot, sorrel sauce
Coquilles Saint Jacques Rôties à la Truffe d'Eté Fresh Wellfleet scallops with roe, roasted, with summer truffles served in a light Madeira wine reduction
Cassoulet de Lotte et Boudin de Homard, Sauce au Cidre My version of the classic cassoulet, roasted monkfish, baked beans, lobster sausage, cider sauce
Assortiment de Poisson et Crustacés Grillé Sauce au Pinot Noir Garniture de Rougaille An assortment of grilled fish and shellfish served with a spicy pinot noir sauce and green mango chutney
Selle de Lapin Braisée au Champagne et à la Moutarde de Meaux Boneless rabbit loin braised in champagne and cream with mushrooms, pearl onions and mustard
Magret de Canard et Confit de Canard Grillé Sauce aux Chateauneuf du Pape Risotto au Ris sauvage Grilled breast of duck and grilled preserved duck leg served with a red wine sauce, wild rice risotto
Tournedos de Boeuf Grillé sur l'Os Sauce aux Echalottes et Ail Grillée Pommes Dauphine Beef tenderloin cut on the bone grilled and served with a roasted shallot and roasted garlic sauce
Noisettes d'Agneau au Madras à l'Indienne Garniture de Couscous Boulghour Roasted lamb loin with a light curry sauce, garnished with plantain, mango, raisins and couscous tabouleh
--------------------------------------------------------------------------------
Soufflé au Chocolat Valrhona Sauce Vanille
Crème Brulée a la Vanille de Tahiti
Tarte Chaude aux Pommes Glace au Calvados
Figues Pochées au Muscat des Beaumes de Venise Coulis de Framboise Fresh figs poached in sweet wine and spices served cold with a raspberry sauce
Tourte aux fruits d'Eté, Crème Anglaise a la liqueur de Fraise Summer pudding with fresh red summer fruit and strawberry custard
--------------------------------------------------------------------------------
Beluga Frais Malossol 000 et Blinis
Soupe de Homard aux Truffes, en Croûte Lobster and truffle soup baked in puff pastry
Huitres de Nantucket, Mignonette d'Echalote Nantucket farmed oysters on the half shell, shallot vinegar sauce
Foie Gras Grillé Garni de Petites Céréales au Jus de Canard A grilled slice of fresh foie gras served with a stew of corn, red beans, chick peas, green peas and duck jus
Terrine de Foie Gras au Sauternes, Toast Brioché
Soufflé au Homard Sauce au Homard Rôti Lobster souffle served with a roasted lobster sauce
Homard Roti Injecté au Beurre de Champagne Live lobster roasted whole injected while cooking with a champagne butter
Poisson Grillé du Jour, Préparation selon Marché Grilled fish, selection and preparation according to the market of the day
--------------------------------------------------------------------------------
Côte de Boeuf Black Angus, Grillée Sauce aux Echalottes Rôties, Pommes Paille (for two) Thickly cut certified Black Angus rib, grilled, served with a roasted shallot sauce and fried potatoes
Carré d'Agneau Roti aux Epices Garniture Flageolets et Tomates Confites U.S. prime rack of lamb roasted with spices, served with flageolets beans and preserved tomatoes
Canard Roti, Garniture de Pommes Allumettes et Pommes Grand-Mère au Foie Gras (for two, 45 min.) Simply roasted to order duckling served with fried potatoes, and apple baked with foie gras
L'Assiette du Végétarien
Salade de Mesclun
Plateau de Fromages Affinés (lait cru) Fabrication Artisannal Imported and domestic cheese tray (raw milk selection from small producers)
--------------------------------------------------------------------------------
Soufflé au Chocolat Valrhona, Sauce à la Vanille
Crepes Soufflées au Grand Marnier au Coulis de Framboise
Tarte Chaude aux Pommes Glace au Calvados
La Grande Assiette de Sorbets du Chanticleer
Blue Mountains Coffee from Jamaica Great Estates Coffee Company
Jean-Charles Berruet, Chef de Cuisine Anne & Jean-Charles Berruet, Proprietaires since 1970
--------------------------------------------------------------------------------
You are what you eat.
Well, its French. Of course they like it!
Is that why he's so full of it tonight?
Total lack of respect.
I'm sorry. I'm not French, but I've heard that their food tastes rather bad. Could you please translate it into a language that more people understand, perhaps Tagalog, Bengali, Hausa, English, Spanish, Portuguese, Chinese, Russian, Hindi, Arabic, Japanese, German, or Korean?
I'm guessing half of their base assume the two Johns are middle class Americans. The other half try to rationalize around it. "Money doesn't mean anything to them like it does to Republicans". They both are the two biggest frauds to ever run for office.
These kind of posts seem a lot like the class-envy diatribes we usually condemn. I don't begrudge anyone the ability to eat this type of cuisine or to own 6 homes. Call the Heinz-Kerry's on their hypocrisy of trying to portray a Wendy's image while living a 5-star life if you must. I just know if I could afford to eat off this menu more often than off a Wendy's drive-thru one, I would.
Live lobster roasted whole injected while cooking with a champagne butter
What would P.E.T.A think?
"I'll be having the Jirquee d'Boef, pommes de terre dried and preserved with salt en papote and a Rolling Rock."
No wonder the people they bussed in for the rally had to wait a couple hours for Kerry to fly in for his midnight insanity rally.
Maybe Kerry thinks it is foie gravitas and he needs all he can get.
I begrudge him when that S.O.B. who lives a $1 billion lifestyle and demagogues about "Bush's tax cuts for the Rich" was going to pay less Federal taxes than I paid on his first filing of his 2003 Form 1040.
I think that Dave Barry said:
"Someone who is nice to you but mean to the waiter is not a nice person..."
J F'n K is alleged to be famous for sending things back to the kitchen, returning opened bottles of wine, etc. - this is his local reputation, anyway.
Can't you hear Howie saying, "Lovvvvvvvie - they're making sport of me again on that darned Free Republic!"
Hence my hypocrisy exception. I just don't think true conservatives should begrudge others who are living the high life -- Hummers, expensive meals, big boats, expensive hobbies (absent special circumstances). OK, I'll admit that someone doing this while pretending to be the candidate of the party of the common man does raise eyebrows.
If one can afford to spend lavish amounts on a good dinner, that's fine. As you said, I'd like to be able to do so myself.
Kerry tries to present himself as the average American, just like you-n-me, with his expensive playthings and his fancy dinner.
Average Americans like you-n-me eat at Burger King and Wendy's.
Why is Candy Crowley sitting next to Edwards?
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.