February 23, 2012

Master Chocolatier Eric Girerd
Academicien Culinaire de France
Master Chef Jean-Louis Gerin
James Beard best chef northeast

Le Menu
$175 per couple

Foie gras terrine
Passion fruit and milk chocolat mousse

Seafood sausage – Caribbean and northeast lobsters
Champagne and white chocolat sabayon

Guinea hen breast and quenelle
Pimento and extra bitter chocolat mole sauce

Dessert
A tasting buffet of many chocolat treats and shots
World famous Pere Bise “Marjolaine”
Panacotta chocolat

Chocolat fountain featuring
Eric Girerd own “Atelier du Chocolat private cuvee”
Vintage plantation

Master chocolatier Eric Girerd and moi will cook a savory and sweet chocolat dinner.
Menu to come … very limited seating, call 203-622-8450

Le Menu
Tasting of Appetizers

Warm oyster and leek shot – Foie gras sautéed on baguette
Endive julienne folded in 3 caviars – Shrimp roasted with white cocoa butter

Madame Choice of Main Course

Veal filet mignon oven sautéed slowly
Lobster and vegetables medley atop
Ladie’s apple – veal jus
OR
Steamed Red Snapper filet
with fresh ginger slivers and sherry wine
Herb risotto with red and white organic wheat
Medley of vegetables
Monsieur Choice of Main Course

Artic-Char filet sprinkle with bacon
Lobster red wine bisque sauce
Fingerling potato with rosemary
OR
Chuck Short rib
slow cooked in Bourguignon sauce.
Mushrooms mash potato and winter vegetables
Armagnac, Sichuan peppercorn, red wine sauce

Dessert a deux
Chocolat mousse cake – Extra pure chocolat mousse
Crunch chocolat with chocolat au lait – Ganache truffle with smoked chipotle pepper

Passion fruit and grenadine charlotte

Coffee & Tea – Mini soufflé

Before you go …un petit cadeau
Tease for two, a Romantic souvenir to take home, Chocolats Jean-Louis « bites for 2 »
French macaron … and a Rose.

New year’s Eve
Early seating 6:30 – $89.00pp

Two appetizers to start follow by your choice of main course
Complimentary dessert.

Duo of sauteed foie gras and foie gras terrine
Fruit and nuts toast

Lobster and butternut squash bisque
Top with a truffle cappuccino

Choice Main Course

Roulade of Sole filet and salmon
Oyster champagne beurre blanc
Or
Boar osso bucco slow cook en Bourguignon
Polenta galette, chestnut and winter vegetable
Or
Scottish red leg Partridge or Woodpigeon
Grand Veneur sauce and accoutrement

Dessert
Café, Tea and Mignardises

New year’s Eve
Second seating 9:45 – $125.00pp
Grand tasting Menu 7 courses

Lobster bisque
with sauteed bay scallops and crouton

Roulade of Sole filet – Oyster champagne beurre blanc

Rotie of foie gras pan sautéed,
served floating over oxtail consommé

Vermont boneless Quail
with mushroom, meat and poultry farcement
Devil sauce with Armagnac and crushed pepper

Médaillon of Venison simply seared
Quince apple and lady apple
19th century authentic Grand Veneur sauce

Tasting of fromage, small zesty salad
Fruit and nuts toast

Grand Dessert
Cafe, Tea and Mignardises

MOUSSE CHOCOLAT GRAND MERE $19.50
300g of my own blend ready to melt
Organic, rain forest certify, 75%pure
Recipe included – Simply fold in egg white meringue.
***********
GRANDE BOITE 10 morsels $21.00
Chocolats épices – 10 morsels – 2 each
Chipotle – nutmeg – cinnamon – gingerbread – sel ile de Re
***********
PETITE BOITE 4 morsels $9.50
Petit grain citronnier – Bergamot

Menu with Choices $65.00
1st seating 6:15 – 2nd seating 8:35

Appetizers choice

Our famous homemade Lobster bisque
with lobster morsels and fresh herbs
Or
Our terrine de foie gras
Brioche Parisienne with foie gras mousse
Or
Bouchée a la Reine (puff pastry bouchée)
Vegetables, bay scallops, shrimp and truffle sauce emulsion

Main course choice

Certified imported Dover sole
Mushroom risotto – Champagne beurre blanc
Or
Boar osso bucco slow cook en Bourguignon
Polenta galette, chestnut and winter vegetable
Or
Ballottine of capon with wild mushrooms
Végétale pot au feu

Buche de Noel
Cafe, Tea and mignardises

Cool recipe for home cooking ….

July 30 at 9:30

July 30 2011

Annual last supper

Fromage de tête (ears, feet, tripe in naturel gelee)

Gougeres comte cayenne

French quiche (escargot/leek)

New England seafood Quenelle

Nantua crayfish sauce

Fresh and smoked salmon tartare

Panini toast brushed with sesame oil

Chicken pot pie with morel and wild mushroom

Parisian carrot, artichoke and fava

A whole side of Angus beef Rib Eye

Mash potato drench in cooking jus

Chocolate fountain at the bar

Pretzel, strawberry, waffle, marshmallow, pineapple

Mini rum banana soufflé

Warm apple tart

Sorbets

Wines

Passion bulles

Sauvignon blanc

Pinot noir

Customers can order/buy bottle from the winelist Price is $69 house wine is included

Sunday, May 8 – $59 per person

Seatings at: 12:00 – 2:15 – 5:00

Choice of Appetizers:

Russian salmon coulibiac revisited
Arugula salad and shaving of fennel
Or
Lobster soufflé
Gerard Idoux – La Cigale Recamier in Paris
Or
Foie gras terrine and pine nut country pate
Fruit and nuts bread- petite salade

Choice of Main Course:

Veal scaloppini ”oiseau sans tête”
Asparagus and salsify
mushrooms, olive, xeres wine sauce
Or
Filet mignon of beef pan seared
Potato au gratin – Parisienne carrot
Red wine Bordelaise sauce
Or
Long island Sole pan sautéed
Champagne beurre blanc and caviar

Buffet of dessert
Coffee, Tea and Mignardises

25 years after discovering Restaurant JEAN-LOUIS, Patricia Brooks from the New York Times, gave us yesterday a fantastic review … again:

In 1985, Jean-Louis Gerin took over the Greenwich outpost of his fellow Frenchman Guy Savoy; it has been Restaurant Jean-Louis ever since.

While the tiny space (13 tables) has been transformed, enlarged and redecorated from time to time, the food, described by the chef as “contemporary French,” has been consistently elegant, though pricey, throughout the years. During the current economic downturn, Mr. Gerin has tempered his prices with several prix fixe specials. The best value here is the $29 lunch à la Parisienne; two courses include either a choice of starter and entree, or entree and dessert.

Read the rest of the article here.