How to: serve a five-course French menu
You have two general options. The first, always a safe bet, is to ask your guests to bring alcohol. Lots of it. You then get them drunk on their own booze; they won't care what you serve them.
If, however, you have slightly more respect for your guests, you could offer them a decent meal. If the feeling is mutual, they may actually enjoy it and not get completely drunk. The first thing to bear in mind is that a five-course menu requires a certain sense of shamelessness. Olive oil - lots of it - butter, egg yolks, crême fraiche, whipping cream, reblochon, it's all fair game. You should, therefore, make sure that none of your guests has a weak cardiac disposition. Secondly, the broiler's for whimps. Get a blowtorch.
On the menu:
Melon with Savoie ham
French onion soup
Tartiflette
Grilled halibut with garlic and paprika butter, and roasted pepper salad
Orange crême brulée
Pictures courtesy of H&A.
If, however, you have slightly more respect for your guests, you could offer them a decent meal. If the feeling is mutual, they may actually enjoy it and not get completely drunk. The first thing to bear in mind is that a five-course menu requires a certain sense of shamelessness. Olive oil - lots of it - butter, egg yolks, crême fraiche, whipping cream, reblochon, it's all fair game. You should, therefore, make sure that none of your guests has a weak cardiac disposition. Secondly, the broiler's for whimps. Get a blowtorch.
On the menu:
Melon with Savoie ham
French onion soup
Tartiflette
Grilled halibut with garlic and paprika butter, and roasted pepper salad
Orange crême brulée
Pictures courtesy of H&A.
posted by CCT at 7:17 pm
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