French Bistro food

Culinary trip with French Bistro food- 6/2/12

Bistro menu/ Desert & wine

Action in the kitchen

This is a quick glimpse at the kitchen in action.... While our guests are in the dinning room this is what is going on in the kitchen at the last minute before the food is brought out.

Of course all the preparation are done ahead of time.

Frying the lobster croquettes so they are golden and crispy!

The frog's legs are marinated and coated with a light layer of flour then it is sautéed with butter and oil.

Miriam is our helper and here she is helping me plate the 1st course: lobster croquette with a tomato confit and frog's leg a la Provencale.

Finishing to plate the 1st course and then it will be served to our guests.

Cutting the pork trotters into slices. Next the sliced are dip with flour and a very thin layer of Dijon mustard is spread over the flour on both side. The trotters are then coated with panko.

Here I am frying the trotters so they become golden and crispy!

Here they are golden and ready to be served.

Platting the trotters and drizzling the sauce gribiche around them.

Adding the arugula salad on top of each trotters..

Here is the final presentation of the dish.

Mui and I platting the Mussels and clams Marinière.

Adding the wine/cream sauce over the mussels and clams... and voila it is ready to be served.

Trout are marinated and then pan seared at medium heat.

Heating up the haricots verts with a bit of butter and fried garlic.

While the fish is cooking the almonds with a bit of butter so they become crispy and golden.

Here I am platting the trout with Miriam help!

Heating up the Daube de boeuf à la Provençale

Platting the Daube de boeuf à la Provençale into individual ramekin and it is ready to be served.

Et voila this conclude the end of a wonderful meal with friends!

We had great food, wonderful wine, and lots and lot laughter during the whole evening.....

Until the next meal!

Filed under: Dinner Parties