Chefs Suggestions for Friday's Dinner
Salade au Roquefort
Roquefort Salad with Pears and Walnuts
ou
Foie Gras Poêlé au Confit d'Oignon
Fresh Duck Liver, pan-fried and served with Caramelized Onions
ou
Carpaccio de Boeuf
Thinly Sliced Fillet of Beef with Lemon, Olive Oil, Fresh Basil and Capers
Tarte Tatin à l'Oignon
Caramelized Onion Tart
Loup de Mer a l'Orange Epicée
Sea Bass with an Orange and Cardamon Glaze
ou
Perdreau rôti au jus à l'embeurée de jeunes choux
Roast young partridge served on a bed of cabbage leaves
ou
Fricassée de poulet de Bresse au vin jaune d'Arbois et Morilles
Fricassee of Bresse Chicken with Arbois Wine and Morels
Plateau de Fromages
Selection of French Cheeses
Tiramisu
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