French Style Set Dinner Menu
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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 matthew@prochef360.com and I will post them for you.
Menu
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.
Tastefully yours,
Chef Matthew J.G
About the Author
Australian Chef- Matthew Goudge is the mastermind behind the formation of the chef21blog platform. Since the initial humble beginnings Chef Matthew has been dedicated to creating this very network. Chef Matthew has been in the culinary field for a mere 21 years. He has worked in numerous locations including; Australia, Austria, England, Malaysia, China and St Lucia. Matthew’s first steps in the field of article writing began at the tender age of nineteen; whereby he contributed a weekly story for a local newspaper in coastal New South Wales, Australia.
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Australian Chef- Matthew J. Goudge is the mastermind behind the formation of the ProChef360 platform.
I don’t think anybody should be critical of a fellow chefs menu. How can you look at something and say it is boring or not very original or even fantastic and totally original.
Something that dosn’t neccesary look good to one chef, could be very commercialy and criticaly succesful for THAT establishment.
What works for one establishment, dosn’t neccesary work for another one.
Graham (Happy Chef)
The following was emailed to me last night. MG
Chef, greeting as per your open discussion:
Bouillabaisse
There is two type of bouillabaisse (escoffier book), the real From Marseille, where you must have 7 kind of fishes, and include at least a sole, limande, and congre plus other fish, to get the right texture.
There if the bouillabaisse from Paris, but there is no mussels and calamari.
As well the real bouillabaisse, there is no gruyere cheese, and rouille, if you want to serve such, call your soup, fish soup, where you could eventually served with rouille, or aioli, and garlic croutons, and gruyere cheese and toasted baguette.
Roast rack of lamb
Nice, if it is French product, from Quercy for instead, or Pre sale from Mont st michel, if you could import from where you are, otherwise, from Australia (unfortunately)
Caramelized shallots (gisele it is a must)
Cheese, from france, that nice, poached pears in wine, is fine but a bit too anglo saxon, keep it simple with mendiant bread, and a few chutney for sample.
Tarte tatin, very classic, with the ice cream, but why you want to put or add, almonds?? While it is an apple tart, almond does not bring any value and taste for that dessert
Hello Graham,
It is not about being critical. The menus submitted could very well be fine examples. In that regard many chefs are benefiting.
It is in fact about sharing knowledge and learning and developing ones self. You are right by saying that individual restaurants are different.
I strongly believe that we as chefs need to loosen our shirts and be willing to accept and share amongst our peers.
Items for this category are submitted voluntarily.
Graham, I sincerely appreciate and respect your point of view.
In addition, I am interested to know the opinions of other chefs.
Tastefully yours,
Chef Matthew J.G
Chef Matthew….
I am putting on my former restaurant critic hat — however for now wish to comment on the MENU FIRING SQUAD concept.
How about for each menu submitted, add the following:
- venue i.e. standalone restaurant / roadside diner / resort / hotel / al fresco etc
- standards, i.e. fine dining, prix fix, family, ala carte, themed, what have you
- chef’s years of experience
- region
- menu submitted new, active now, in planning
- special notes i.e. wedding, group, special occasion, etc.
- pricing $ $$ $$$ $$$$$
Given the above information, we can make more informed comments.
Just a thought…