This weekend my wife and I had the opportunity to have a meal at La Folie. Everything was fantastic! The waitstaff, the chairs, the wine, the valet having your car ready when you step out the door, and the heavenly tasting perfectly seasoned food. Hell they even have a vegetarian tasting menu. All throughout the meal all I could think about was the effort and technique which were displayed in each and every dish.
So inevitably I asked myself if I could replicate these dishes or for that matter anything as intricate as the delicious sauteed pig feet and sweetbread terrine on a bed of thyme poached lentils. After leaving the restaurant and reflecting on the experience I decided to approach my next blog post with the following challenge:
Ask our readers what they want ME to cook. The more intricate and obscure the better.
Let me know by posting a comment.
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No related posts were found, so here's a consolation prize: Walnut Bread with Strawberry Mint Jam.
How about this stolen idea from a James Beard winner, “Faux-Filet Fumé with Confit of Shallots, Fleur de Thyme and Red Wine Bone Marrow Sauce.”
Ok Chef Mincho, take your pick:
Cassoulet
Some sort of ballontine
Chicken – Liver Terrine
Pheasant Consume with Barley
Cream of Watercress Soup
Bouillabaisse
Blanquette de veau
Mole Oxaqueno (from scratch)
Chiles en nogada
Gefilte Fish (from scratch)
Headcheese/Pigs head terrine (from scratch)
Cheese souffle made with Velveeta
and last, but not least, your favorite dish – huevos con chilorio (not deconstructed as you usually like to prepare it)
If minchito won’t take up the cassoulet or gefilte fish challenges, I will.
The secret ingredient is camembert….