Our guest chef this month is Chef Christophe Gondeau. Chef Gondeau is the chef at D'Artagnan.
The menu for tonight is:
Souffle au fromage w/. salad
Gateau de foie de volailles (Lyon/France specialty) w/ tomato coulis
Roti de Veau Orloff w/ pommes dauphines
Tarte tatin w/ cream
Chef Christophe Gondeau discussed the menu for the evening.
Chef gets the guys started on deboning the veal racks.
They DID IT!
Johnny sears them off.
Prepping the veal loin for the next step.
Chef Christophe watches as Paul lays down the apple for the tart tatin.
The souffle team got right to work.
Paul and George peeled a lot of apples with some help from a few others.
The apples were poached in a sugar, water and butter bath until tender.
First Course: Cheese Souffle. It was delicious!
Mel talked about the preparation of the souffle.
Andre told us he picked all French wines for this Event.
He picked a nice red from Nimes.
Chef explained why the souffle did not fully expand. It was still delicious!
Chef demonstrates how to remove the mousse from the baking dishes.
Tony is being very careful with plating the second course.
Second Course: Gateau de foie de volailles (Lyon/France specialty) w/ tomato coulis
Andre picked a French Carignan from old vines for this course.
Nice label too!
Chef Christophe thought the dish was perfectly executed.
Paul prepares the puff pastry for the tart tatin.
The veal roast is about to be plated.
Third Course: Roti de Veau Orloff w/ pommes dauphines
Jay explained what took so long.
Andre had a nice French red wine to go with the veal.
Chef gave his take on the preparation.
Different pans gave different results for the tarts.
Tart Tatin fresh out of the cast iron skillet.
Paul and George cut up for the camera while slicing the tarts.
Fourth Course: Tart Tatin with Creme Fraiche.
Chef Christophe really liked the Tart Tatin.
Andre expounded on the way he selected the dessert wine.
Efrain presented Chef Christophe with a rare bottle of Les Marmitons wine.
Lily was presented with a plaque for the walls at D'Artagnan.