Last Friday after the restaurant service we had our Menu Regional day. I was so so happy during this day, kept busy the whole time. Cooked some really weird dish I never done anything like before. It was interesting, and the lunch was fun and delicious.
Cervelle de Canut: dip of fromage blanche with shallots, vinegar, taragon, chive, chervil, parsley, garlic and peanut oil. Served with a baguette toast.
Soufflé au Comté: The classic cheese soufflé using grated comté cheese.
Cervelat Pistache Sauce Vigneronne: Pistachio pork sausage wrapped in Ericka’s delicious brioche. Sauce of veal jus with port.
Quenelles De Brochet Aux Ecrevisses: boiled pike dumplings with crayfish tails in crayfish sauce
Poularde de Bresse Demi-Deuil: Bresse chicken is a famous AOC chicken, controlled and supervised product. This one chicken can cost 30-100 euro. His special taste meat derived from the Bresse area’s terrior, meaning, the soil that comes in contact with the chicken and practically effects the quality of the meat just like wine. Does it taste any different? This is what we were meant to test (not really, for the French the answer is absolutely yes). Anyway this chicken, cooked in a bouillon of chicken stock, with black truffle butter under the skin. Then one chicken was inserted to a pig’s bladder, served with cooked vegetables and chicken with black truffle cream sauce.
A small pause for explanation. Why did we put a chicken in a pig’s bladder? We couldn’t understand ourselves so we tried to get the idea by asking. Does it give taste/aroma? Hopefully not because this is a bladder – taste and smell of urea. Does it cook the chicken in a certain way that makes it better? No, we inserted the chicken there after it was already cooked. Is it beautiful? Yes! this is the right answer and the shocking reason for serving a chicken in a pig’s bladder. It looks nice! So the story is that Chef Sebastian wanted to try this ancient way of serving a chicken. Last time it was a disaster and had a urea smell so we had to wash it several times until it had no smell what so ever. It was impressive, in the old days fine dining restaurants would have served this way to the table then carved in front of the customer. We just opened it in the kitchen before plating.
Bugnes Lyonnaises a la fleur d’oranger, sauce au chocolat, Glace a la praline rose: Lyon style doughnuts flavored with orange blossom, chocolate sauce and pink praline ice-cream.