Regional French Cuisine

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The following menus are suggestions.  My intent is to create a customized menu with you to accommodate your palate as well as dietary needs or restrictions.
In addition to coursed dinners, I offer specific theme menus, such as:   “chocolate 3 ways”, “Simply Breads” , “Salad  Buffet” etc.

Menu of passed event
∼
Passed hors d’oeuvre & finger food.

Toast with green and black Tapenade

Garden vegetable and smoked pancetta quiche

Individual French onion soup

Moroccan Carrots and orange salad, with a honey, cumin, raisins, and  cinnamon dressing

Scallops and pear tartare, with capers, saffron and dill in a lemon-lime and extra virgin olive oil.

Cheese platter from France and Washington accompany with Home-baked wheat bread

Lox style smoked salmon on toast

Lumpfish caviar on toast
∼
Sweets
Bittersweet Ganache truffles, flavored 3 ways
Grand Marnier - Irish Cream – Walnut – Coconut – Pecan Marzipan
∼
Wine suggested
∼  White:                                                      French Chardonnay
∼  Red:                       French Syrah, and Cabernet Sauvignon
∼    Champagne and Sparkling:   Boillot and Louis Perdrier.
∼    And a variety of other wines, for a variety of palates.      


Sample menu #1: ‘Le Pêcheur’. Summer season

Entree

Tartare de Saumon safrané
Chopped raw wild Alaskan salmon
Accompany with pears, Saffron and dill, served in and on Belgian endive butter seared leaves. Dressed with lemon-lime and extra virgin olive oil vinaigrette.

Plat secondaire

Ecrevisses Flambées au Pastis
Pan-seared whole Green River crayfish, in butter and extra virgin olive oil, Flamed with Pernod, cooked in sauterne and fennel seeds.

Plat principal

Pêche de la Columbia en papillote
  Columbia River Largemouth bass and whitefish Papillote roasted with their condiments, served with buckwheat pilaf and a bell pepper honey jam.

Dessert & Coffee

Individual Chocolate Tarts Served with orange whipped cream,
 
Thanks to our guest for your lovely company,                Bon-Appétit.

Wine served: Sancerre


Sample menu #2: ‘Le Fermier’. Fall season

Entree

Salade Fermière
Frisée salade in garlic balsamic vinaigrette, topped with goat cheese croutons, chopped smoked bacon, and a butter fried duck egg.

Plat secondaire

Mushroom bisque, or stuffed and roasted following season.

Plat principal

Pommes de terre à la mode de Sarlat to accompany Duck confit, sliced potatoes pan seared in duck or goose fat, with garlic, chives and parsley

Dessert & Coffee

Apple tart and a drop of Calvados

Thanks to our guest for your lovely company,                Bon-Appétit
.
Wine served: Bandol rosé, Sancerre, Red Bordeaux.



Sample menu #3: ‘La Semeuse’. Late Spring Season

Entree

Asparagus and prosciutto, Cantaloupe with port wine sauce

Plat secondaire

Grand Aioli Provencal, with codfish and vegetable

Plat principal

Lapin en cabessole (roast pork stuffed rabbit) accompany by green peas, baby carrots, and chopped bacon casserole.

Dessert & Coffee

 Assiette de fromage from Pike Place Market.

Thanks to our guest for your lovely company,                Bon-Appétit.

Wine served: Bandol rosé, Sancerre.



Sample menu #4: ‘Lou Pitchoun’. Summer Season

Entree

Salade Niçoise, mixed summer vegetables, tuna fish, olives and lettuce.

Plat secondaire

 Soupe à l’ail Provençal, Provencal Garlic soup

Plat principal

Rougets au Pistou, Red mullet fillets, pan seared with olive oil and pesto, accompany with wild red rice, piperade, and pork stuffed summer vegetables.

Dessert & Coffee

St Marcellin cheese, Brie de Meaux, Roquefort.

Thanks to our guest for your lovely company,    Bon-Appétit.

Wine served: Bandol and Tavel rosé.



Sample menu #5: ‘Provencal comfort food’. Season: autumn / winter

Entree

Bouillabaisse de Marseille, Provencal fish soup

Plat secondaire

Soupe au Pistou, Provençal pesto soup

Plat principal

Daube Provençale accompany with Macaronade, Provencal beef stewed with red wine, vegetables and herbs.

Dessert & Coffee

 Bittersweet Fondants au cacao, and their mango-cardamom chutney, served on pineapple slice, or Poire belle-Hélène and vanilla whipped cream.

Thanks to our guest for your lovely company,     Bon Appétit.

Wine served: Guigal Côtes du Rhône Blanc, Château-Neuf du Pape or côteaux du Luberon or Gigondas or Vacqueyras. Banyuls with the desserts.



Sample menu #6: ‘Chef David in Washington’. Season Late Summer

Entree

Crushed Walnut and Almond coated Fresh Chèvres, pan seared in olive oil and dressed with lavender honey.
Presented on a bed of curly mustard, and red Batavia.

Plat secondaire

Tapenade and anchoïade toast

Plat principal

Pavé de Saumon à l’aneth, olive oil and butter pan seared Salmon fillet, with a dill, garlic, onions, sauterne and crème fraîche sauce. Accompany with a Chef’s favorite bell pepper jam, and wild red rice.

Dessert & Coffee
 
Thanks to our guest for your lovely company,    Bon-Appétit.

Wine served: Washington sauvignon blanc, or my all time’s favorite Sancerre “ Monmousseau Sancerre 04 “.



Sample menu #7: ‘Promenade en Forêt’. Season: Fall.

Entree

Gratiné à l’oignon. French onion soup.

Plat secondaire

Salade de Coeur d’artichauds barigoule, stuffed artichoke hearts Provençal style and braised with milk cap mushroom and white wine.

Plat principal

Côtes de Sanglier Sauce au champignons sauvage, Boar chops with creamy wild mushroom sauce.
Served on a bed of French fries, à la mode “ Estaminet ”.

Dessert & Coffee

 Assiette de fromages affinés

Thanks to our guest for your lovely company,    Bon-Appétit.

Wine served: Red Beaujolais, Chablis.