So what did we cook since last Tuesday

I am running a little behind on my blog, so let me give you a quick update on dishes we made since last Tuesday.

Wednesday:

Oysters from arcachon with tender leeks

Bordeaux-style duck breast. Fondant potato rounds, pan fried cep mushrooms with unsmoked bacon

Bordeaux Cannelés

Les Huîters du basin d’arcachon et fondue de poireaux

Magret de canard à la bordelaise; palets de pommes de terre fondants, poêlée de cèpes à la ventrêche

Les cannellés Bordelais

Thursday:

Upside-down tomato and fennel tart 68

Lobster a la amercaine; rice with raisins

Chocolat cream souffle with orange ice cream

Tarte Renversée à la Tomate et aux fenouil confit

Homard ‘` l’américaine, riz aux raisins

Chocolat cream souffle avec glace d'orange

Thursday: Chef Invité: Dennis Rippa: Là Méditerranée, Paris 6

Thursday we had an invtred chef who has won several prices and demonstrated his signature dishes:

Noix St. Jacques de la Baie d'Erquiy, fine Purée de carotte jaune au gingembre frais

Supions farcis au jambon cru, emmental et pesto, jus parfum de piperade

Noix St. Jacques de la Baie d'Erquiy, fine Purée de carotte jaune au gingembre frais

Supions farcis au jambon cru, emmental et pesto, jus parfum de piperade

Thursday evening

Aspic coated chicken with country bacon and Chablis wine

Chicken stuffed wit foie gras mousse and pistachios

White sausage with apples

Gelée de volaille au lard paysan et vin de Chablis

Ballontine de Volaille à la mouse de foie gras et aux pistaches

Boudin Blanc aux Pommes

Friday

As it took u a long time to clarifiy the cooking fluid of the ballontine, we in fact made only one dish and tasted Thursday eveing dishes.

Sea bream and tomato Jelly mosaique with salad in a crisp pastry

Mosaique de Daurade et tomates en gelée et sa petite salade dans son croustillant

Saturday

“Flame cake”vavory bacon. Onion and cream tart

Trout stuffed with morel mushrooms and braised in Riesling wine

Alsatian-style sauerkraut

Flammenkuche

Truite farci aux morilles et braise au Riesling

Choucroute alsachienne

So now it is time for weekend. Juliette has arrived yesterday, so it will be a nice weekend!