We were invited by Martine and Denis to welcome 2010 in their Saint Germain the Pres beautiful flat - and Martine entertains with style! She had chosen silver as the main theme where the colorful touch was given by her beautiful red and gold glass ware.
The apéritif is a wonderful invention - it is a drink that is served before the meal to stimulate the apetite and prepare your taste buds for sheer culinary pleasure. Denis served Champagne - what else? Martine had prepared a collection of cold canapés.
The apetizer was a plate of gambas, very large prawns, that had been simply steamed. They were accompanied by a mayonnaise seasoned with
piment d'Espelette - a mildly hot chile from the Pyrennées
.
Martine had baked for over three hours in her convection oven a stuffed 6 lb
poularde - a young hen that has been spayed for fattening. She presented it with a morilles sauce made with "yellow wine" a special wine from the Jura region (near the Swiss border) that is similar in taste to Sherry. It is matured in a barrel under a film of yeast on the wine's surface and has a very characteristic falovr. Oh, my, it was delicious indeed!
The cheese platter was a delight! Two cheeses from Burgundy, where the hostess is from, and two goat cheeses brought by Patrick who ownes a home in Sologne where goat cheeses are a local speciality. We also had a
fourme d'Ambert a blue cow milk cheese from Auvergne, and Beaufort from Savoie. The cheeses were served with a Pessac red wine from Bordeaux.
A bavarois glace made by the hostess was the perfect end of this wonderful meal. Dessert was served with ...
Champagne!
Bonne Année 2010 to you all!
We were invited by Martine and Denis to welcome 2010 in their Saint Germain the Pres beautiful flat - and Martine entertains with style! She had chosen silver as the main theme where the colorful touch was given by her beautiful red and gold glass ware.
The apéritif is a wonderful invention - it is a drink that is served before the meal to stimulate the apetite and prepare your taste buds for sheer culinary pleasure. Denis served Champagne - what else? Martine had prepared a collection of cold canapés.
The apetizer was a plate of gambas, very large prawns, that had been simply steamed. They were accompanied by a mayonnaise seasoned with piment d'Espelette - a mildly hot chile from the Pyrennées.
Martine had baked for over three hours in her convection oven a stuffed 6 lb poularde - a young hen that has been spayed for fattening. She presented it with a morilles sauce made with "yellow wine" a special wine from the Jura region (near the Swiss border) that is similar in taste to Sherry. It is matured in a barrel under a film of yeast on the wine's surface and has a very characteristic falovr. Oh, my, it was delicious indeed!
The cheese platter was a delight! Two cheeses from Burgundy, where the hostess is from, and two goat cheeses brought by Patrick who ownes a home in Sologne where goat cheeses are a local speciality. We also had a fourme d'Ambert a blue cow milk cheese from Auvergne, and Beaufort from Savoie. The cheeses were served with a Pessac red wine from Bordeaux.
A bavarois glace made by the hostess was the perfect end of this wonderful meal. Dessert was served with ... Champagne!
Bonne Année 2010 to you all! 
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