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Champagne, France
Wednesday August 27, 2008

Amuse Bouche
Brie & Duck with Fruit Compote

First Course ~ Appetizer
Beef Bordelaise, Pommes Frites

Second Course
Summer Salad

Third Course ~ Entr’acte
Champagne Mimosa Sorbet

Fourth Course ~ Entrées
Meat Entrée: Braised Lamb Shank, Hunter Style
Seafood Entrée: Seared Rainbow Trout in Champagne Sauce
Poultry Entrée: Chicken wild Mushroom Fricassee
Vegetarian Entrée: Vegetable Napolean ,Champagne Sauce

Accompaniments (served with all entrees) read more...

The French Riviera
Wednesday July 30, 2008

Amuse Bouche
Savory Cheese Profiterole

First Course ~ Appetizer
Vichyssoise ~ Chilled Potato Leek Soup

Second Course
Green Salad with Roquefort Toasts

Third Course ~ Entr’acte
Honey & Lavender Sorbet

Fourth Course ~ Entrées
Beef Entrée - Ragout of Lamb with Southern French Vegetables & Herbs
Poultry Entrée - Grilled Chicken with Mustard & Red Pepper
Seafood Entrée - Pan Sautéed Snapper with Almonds read more...

There's a little French bistro called Josephine Creperie & Bistro in a suburb of Detroit by the name of Ferndale. Every month, on the last Wednesday, they host a special prix fixe dinner that focuses on a geographical region whose cuisine has been influenced by French cooking. I attempt to go every month as the food and drink are always excellent and the prices reasonable. read more...