Another weekend has passed and another wonderful experimental dinner by my French chef! How long this is going to last all depends on how patient Patrick is going to be! Or more precisely, how long it’s going to take me to stop jumping the gun!
Again I set a lovely table for another sumptuous meal. The first course was a Feuilleté aux Fruits de Mer à la Chinoise, or as I’ll call it, Chinese Stir Fry with Sea Food & Puff Pastry. Of course it sounds nicer in French.
Patrick put the plate down in front of me and then sat across from me. As I mentioned in my previous post about this experiment, Iron Chef - Olives, I decided not to bring a notepad and pen to the table this time, so this is my excuse for not having anything to jot my thoughts down with!
Patrick began with his presentation, “There are sea scallops, Jumbo shrimp, sugar peas, French beans, roasted tomatoes, Julienne carrots, roasted walnuts, and a Dubliner cheese filled puff pastry with a light drizzle of Champagne Vinaigrette.”
“I think it would have been better if you had used roasted pine nuts instead.” I blurted out!
The look on Patrick’s face was priceless!
“You haven’t even tasted it! How do you know if pine nuts are going to taste better with it than walnuts.”
I started laughing and couldn’t stop! “You’re right!” I said, tears coming out of my eyes. “I haven’t even taken one bite and I’m already criticizing the dish! We’re off to a good start!”
“I’ll drink to that!” Patrick said, as he took a sip of Riesling. Well actually it was more like a gulp. I think he was thinking, This is going to be a long night!
Maya Muses: I will say that the main course, a Veal in a White Wine Sauce with Roasted Tomatoes, Baby Potatoes and Green Greek Olives was to die for! I stuffed myself, which I usually don’t do, but you can understand when I tell you that I gave him a 9 out 10 for that one!
(Patrick said the dish was inspired by a Sauté de Veau Marengo!) I’ll buy that!
Photo Credits: Personal Photos
2 responses so far ↓
1 Harriet // Mar 23, 2009 at 2:40 pm
Great photos, Lynn. I would love to hear more details on the preparation of the veal and the sauce…….or is Patrick keeping that “top secret”.
2 Lynn // Mar 23, 2009 at 8:15 pm
Harriet, you know there isn’t a chef yet who hasn’t fallen under your charms and ends up giving away their secret recipes to you!
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