Bouchon – Las Vegas!!
MENU RÉGIONAL
D’ALSACE
April 25th - May 4th, 2014
Fricassée de Grenouille et Spaetzle
glazed frog legs with spaetzle, capers, Meyer lemon & garlic confît
Ou
Tarte Flambée
tart of caramelized onions, lardons,
thyme & crème fraîche
~
Matelote à l'Alsacienne
stew of slow-poached pike, glazed eel,
sweet carrots, pearl onions
& King trumpet mushrooms
Ou
Choucroute Garnie Strasbourgeoise
Strasbourg & garlic sausage,
with pork belly, fingerling potatoes
& riesling-braised sauerkraut
~
Fromage
Munster with apple turnover
& mustard greens
Ou
Tarte aux Dattes
date tart
~
Mignardises
$70 per person
MENU RÉGIONAL
D’ALSACE
April 25th - May 4th, 2014
Fricassée de Grenouille et Spaetzle
glazed frog legs with spaetzle, capers, Meyer lemon & garlic confît
Ou
Tarte Flambée
tart of caramelized onions, lardons,
thyme & crème fraîche
~
Matelote à l'Alsacienne
stew of slow-poached pike, glazed eel,
sweet carrots, pearl onions
& King trumpet mushrooms
Ou
Choucroute Garnie Strasbourgeoise
Strasbourg & garlic sausage,
with pork belly, fingerling potatoes
& riesling-braised sauerkraut
~
Fromage
Munster with apple turnover
& mustard greens
Ou
Tarte aux Dattes
date tart
~
Mignardises
$70 per person
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com