Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Holidays are a time for re-connection, comfort and a little indulgence – and Syrup delivered all of that and more during out recent stop. Tucked into the ID, Ego of North Cherry creek of the bustle of the morning, the restaurant’s invite set tone. I […]
from the notes of Chef G “Poeler; cooking in butter and in it’s own juices Narrative: Chef G’s notes speaks to us about pot roasting as a metaphor for life in the kitchen. ”Rushing ruins everything, so slow and steady’‘. let the meat tell its […]
from the notes of Chef G
The breakfast menu consists of a table d’hôtel and an a la carte menu. The menus differ according to the establishments. Certain things do change. A table d’hôtel menu could consist of a continental breakfast which would consist of rolls and butter, croissants, toast, preservatives, tea or coffee. Coffee could be decaffeinated, hot chocolate, milk and possible apple juice.
Another table d’hôtel menu could be called breakfast. for example choice of fruit segments, grapefruit of orange or fruit juices followed by cereal and the sausage, egg, bacon, tomato then followed by a drink.
from the notes of Chef G Garnishes Roast Chicken; Gravy. Bread sauce, Pomme Chip, Water Cress (Bacon roll) Boiled Leg Mutton; Caper Sauce, Stock comes from the juice of mutton. Roast Beef; Horse Radish Sauce, Watercress, Red Current Sauce. Roast Leg Mutton; Gravy, Water Cress, […]
from the notes of Chef G Menu Planning Table d’Hote is a set menu at a set price which would include a hors d oeuvre or a soup, possibly a fish course, sometimes a cheese board is offered instead of the sweet and coffee.
from the notes of Chef G
Abats means offal. Offal are the internal organs also ears, tail and feet. There aren’t many items we dont use. there are the eyes… Most other can be used, for example the brain, heart, lung, and intestines, stomach, liver, kidney and tongue. Oxtail, the pancreas and thyroid gland (sweet breads), calf feet are used for soups and anything that needs gelatin that needs a shine to it.
offal is important to have on a menu can be used on A’ la carte would normally Table d’hote
from the notes of Chef G Au Jus _Lie Thicken Veal Bones of Chicken. A thicken veal of chicken (gravy) that is really a type of stock it is made. first by roasting the veal bones in the oven remove the bones when brown cover […]
from the Notes of Chef G Definitions aromates == Collection of Herbs à la carte == the practice of ordering individual dishes from menu table d’hote == a set menu is offered.
from the notes of Chef G
Pommes. Different cuts of potato Paille 1/16″ x 1/16″ x 1 1/2″ Allumette 2″ x 1/8″ x 1/8″ Mignonette 1″x 1/4″x 1/14″ Frites 2″ x 1/2″x 1/2″ Pont Neuf 2″ x 1’x 1″ Chip 1/16″ thin Gaufrette 1/16″ thin [#tralise cut}