Originally Posted by
TWA884
I have no idea what are the ingredients in the Les Amis sauce and their
menu does not list them; however, civet is a traditional French stew which historically was made with small wild game but nowadays is most often made with farm raised rabbits, hares, and wild boar piglets.
Originally Posted by
TWA884
Originally Posted by
FlyerEC
Forgot to post the ete menu meals but here is what was enjoyed today celebrating belated birthdays - LA CARTE D’AUTOMNE DÉJEUNER
Cep mushrooms on wafer
Chicken skewer , curry sauce
Third amuse bouché , cep soup with mini croissant
Les moules de Bouchot, en mouclade aux aromates Bouchot mussels with aromatic vegetables , presented in a cold mouclade style
La terrine de foie gras , poires aux Sauternes
Foie gras terrine dry aged for 14 days served with pear infused in Sauternes & toasted brioche
One of the delicious infamous bread baskets
Le canard de Challans rôti sur sa poitrine poire Beurré Hardy caramélisée , ravigotée au gingembre Roasted Challans duck breast from Vendée with ginger-caramel pear
Le cœur de saumon d’Isigny , cuit doucement entourer de sa peau , sauce civet Wild salmon from Isigny cooked in its own skin & served with civet sauce
The delicate salmon
Palate cleansers - various ice creams & sorbets
Almond , chestnut , honey , mint , nougat and vanilla
La poire Williams douce en soufflé chaud , sorbet Warm soufflé of Williams pear served with pear sorbet
Close up of the pear soufflé
Iced latte
Delightfully delicious afternoon
😉 well , here you go !
Not the cat , thankfully 😅 .. but French style as already noted by some .
Enjoy , perhaps some of you might like to attempt . Please post & let us know if you do / how you fare ⁉️
Les Amis Civet Sauce
Base is from chives including these :
- red wine
- tarragon
- lobster coral and shell
- carrot
- mushroom
- celery
White coloured sauce :
- fish stock
- butter
- cream