Tribute to Escoffier
| Theme | Tribute to Escoffier |
|---|---|
| Venue | Austin Club |
| Date | Feb 27, 2014 |
| Time | 6:30 pm |
| Host | Terry and Julie Lyons |
Many thanks to Terry and Julie Lyons, for arranging the Tribute to Escoffier at the Austin Club for our February event. Now we know why Escoffier is called the ‘King of Chefs and the Chef to Kings.’ As witnessed by our menu, the evening was the perfect occasion to present the Branch's award for the best event of 2012 in recognition of the Austin Club's superb recreation of the last dinner on the Titanic.
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A Tribute to Escoffier:
An Evening of French Food & Fine Wine
Thursday, February 27th, 6:30pm
I
Rillette de Canard
Forcemeat of Duck, Toasted Baguette
Bertagna Hautes Cotes de Nuits, 2010
II
Foie Gras d’oie Poêlé
Seared Foie Gras, Frisee Lettuce, Pickled Red Onions,
25-Year Aged Balsamic Drizzle
Trimbach Gewurztraminer, 2010
III
Potage de Champignons aux Truffles
Puree of Assorted Mushrooms & Truffle Soup, Cream & Cognac
Darnate Bourgogne Blanc, 2011
IV
Coquille Saint-Jacques
Sweet Taylor Bay Scallops, Chanterelle Mushrooms, Gruyere
Trimbach Pinot Gris Reserve Personnelle Grand Cru, 2004
V
Filet d’Agneau de Perigueux
Porcini Crusted Lamb Tenderloin, Fine Herb Risotto,
Persian Vegetables
Chateau de la Coste Margaux, 2010-2011
VI
Champagne Sorbet
Champagne Sorbet & Poached Seckel Pear
VII
Salade Mesclun et Fromage
Field Green Boquet, Cheese Tasting, Blueberry Compote
Paul Mas Picpoul de Pinet, 2010
VIII
Clafoutis
Baked Cherry Cake, Cognac Ice Cream Brandied Cherries
Trimbach Pear Liqueur