French Laundry - Part Deux

Food Platting

By now you are wondering why we are calling this event "French Laundry Part Deux".. The decor is African theme so what's up with the title? The first thing  in common with the French Laundry event is the casts with one exception: the addition of Cindy and Tuan Vu.  The French Laundry is the culminant of French culinary so the next step for Tuan Ngo is to re-create the same magical evening (with a twist-the African theme) in his home surrounded amongst friends.   Tuan selected the best ingredients and bought them in New York per Keller's recommendation list, and have them delivered overnight to his house.   The result was spectacular but I will let you be the judge of that.

Whole Foie Gras roasted with garlic confit and Sautéed Apples with port reduction in figs (and secret ingredients).

Roasted boneless Squab with Sautéed Foie Gras and warm salad in onion and balsamic dressing.

Seared African Halibut with creamy sauce, fruit salsa and fleur de sel.

By the time the Grilled Buffalo and Venison tenderloin were ready to be served, we all opted to skip the dish.  We were too full to have another bite.  We requested Tuan to save it for the next day (and have a follow up party).

After Meals...

After our succulent dinner Cindy organized a little game.  The game consists of a series of questions and we have to determine which questions referred to which Tuan..

 O.k. .. Let's the game begins!

As you can see, there was so much laughter.. We were all winners!!  All of us knew the two Tuan's too well and we all answered correctly to all the questions.

On to Dessert...

All Pastries were made by Maily and myself!

We had ginger crème brûlée, Petit pot de crème with raspberries sauce, Napoleon (unfortunately the top layer melted during transportation), Eclairs (the kids got a hold of them before we took the picture so the plate is half empty) and a beautiful coffee cake with raspberries cream topped with a a huge layer of fresh berries!

Next...Gag Gifts