Well folks here we have it the following is the first menu that has been subjected to the firing squad. Hold on a minute maybe that statement was a tad harsh. I will try again.
The following is a menu that has been submitted by one of the foundation prochef360 blog followers.
Please feel free to pass on your comments.
All comments will be taken seriously. To comment please hit the comments tab and follow the prompts; alternatively you can email them to me via firstname.lastname@example.org and I will post them for you.
Traditional French Fish Soup “Bouillabaisse Style”
(Mussel – Calamarie – Fish – Crouton Rouille – Gruyer)
Roast Rack of Lamb
Caramelized Schalots and Merlot Reduction
Potatoes Gratin, Petits Pois a la Française
Mousse de Carottes
Assortment de Fromages de France
Poached Pears in a spiced red Wine Syrup
Tarte Tatin with Homemade fresh Vanilla StickIcecream
Double Crème, Roasted Almonds
Please keep the menus coming in.
I am 110% sure that this initiative will become a raving success as we move along.
Chef Matthew J.G
Popularity: 3% [?]
Currently 4 comments - But what do you think?
This could very well become the most exciting and beneficial category on this very blog.
Unique in character and style, it is certain to become a popular hangout for chefs from all over the globe.
This is the ultimate place where we can post our menus and get the opinions, advice, and/ or comments from your culinary peers.
We can share and gain alike, basically the opportunity to learn and develop at the same time is on your door step.
If you would like to have your menu published here and put it to the panel; send the menu along with a brief introduction.
Please send the menu in word format to: email@example.com for consideration
Happy Menu Writing!!!
Chef Matthew J.G.
Popularity: 1% [?]
Currently 1 comment - But what do you think?