French Laundry - Part Deux
| The Setting | Food preparation | Cocktail hour | The Kids | The Casts | Food Platting | The gag gifts |
Food Preparation..
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Before the arrival of the guests, the chef is putting on the grill some buffalo and Venison meat specially flown from New York. |
Two lobes of fresh Foie Gras (Fatty liver) Foie Gras is enlarged livers of male ducks and geese obtained by force-feeding which causes their livers to swell to up to 10 times their normal size.
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Maily and I were the first guests to arrive. We are touring he kitchen to see if we can give a hand.
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The chef at work in his element...
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In the center of the stove is the making of Foie Gras. On the right, Sauté Mushrooms in white wine and on the left Sauté Apples. |
Here is the sous-chef, Hanh, platting Duck's breasts |
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We are talking about real professional at work in the kitchen! |
Tuan is showing us how a Seared Foie Gras looked like. |
Plating the first course, Duck's breast with Sauté Apples.
Chef Ngo inspecting the plates...Looks like it will pass inspection.
A real close look at Seared Foie Gras! Yum...
Next... Cocktail Hour
