Beef Tenderloin With Gravy and Chips
The menu at this particular French brasserie changes daily, but once in awhile you may catch this delicious entree. The entree consists of beef tenderloin that is very tender at medium rare that is immersed in gravy and their special house sauce. On top of the tenderloin are puffed-up potato chips. The combination of chewy beef, crispy potato chips, and foamy potato puree is fabulous.
11, Rue Dupin, 75006 Paris, France
Phone: +33 (1) 42 22 64 56
Foie Gras with Brioche Toast and Pear
From one of the oldest restaurants in Paris, Bofinger’s homemade foie gras of duck is smooth and creamy. Two pieces of foie gras for the entree with one over a sliced pear and the other over a brioche bread. Extremely fatty foie gras was about 1 inch thick, enough to satisfy your intrail desires.
7, Rue de la Bastille, 75004 Paris, France
Phone: +33 (1) 4272 8782
Crepes Suzette – $10.00
A thin and chewy crepe with sweet tangerine hot sauce, powdered sugar, and whip cream. The sauce is a made from liqueur, caramelized sugar, and some orange derivative, typically orange juice. The final steps of preparation for this dessert is done in front of you where the sweet liquid concoction is lit on fire while the sauce is slowly poured onto your Crepes Suzette.
115 E Chicago Avenue, Chicago, IL
Phone: (312) 475 1100
Crème Brûlée – $6.00
The dessert is made with bourbon-Madagascar vanilla with a few raspberries and blackberries. The custard has an extremely rich vanilla taste and it is still very airy. The caramelized crust is thin enough for you to break the crust into small pieces for every bite.
115 E Chicago Avenue, Chicago, IL
Phone: (312) 475 1100
Marinated Yellowfin Tunafish — Euro 165 (part of 5 course meal)
This marinated yellowfin tunafish with black garlic, coconut and mechouia sauce was extremely delicate. The sauce pairings provided a unique expirience with every bite. The design was very appealing as well matching colors and playing with tones in the food. This was similar to the other dishes which were all very light in general. The restaurant is one of 9 three star Michilen restaurants in Germany and ranked number 57 in the world by the Pelligrino list. Chef de Cuisine, Sven Elverfeld, well-known for his imaginative talents in creation of excellent dishes as well as for his aesthetic presentation, was named Chef of the Year 2007 by the gourmet magazine “Der Feinschmecker”. If there is interest gathered by comments I can provide the additional courses as well.
StadtBrücke 38440, Wolfsburg, Germany
Phone: +49 (0) 5361-607000
Chocolate Souffle – $7.00
The hard-to-make Chocolate Souffle has raspberry sauce and vanilla ice cream to accompany it. It has a crispy crust on top and filling chocolate cream mixture on the bottom. The preferable way to eat this is to break the souffle crust on top and pour the raspberry sauce in and dig into Chocolate Souffle with the vanilla ice cream.
Basement 1, 211 East 43rd Street, New York, NY
Phone: (212) 953-7253
Steak Frites – $19.75
Steak with thin frites (fries) and bearnaise sauce. Alternative sauce for the steak is maitre d’hotel butter.
560 Harrison Avenue, Boston, MA
Phone: (617) 422-0224
Macarons
These mouth sized pastries are uniquely French. Ladurée’s macarons have extremely crisp and soft outter shell that sandwiches a cooled sweet chewy creme. Any attempt to pick up the macaron will crack the outer shells. This pastry is perfect with Ladurée’s unique selection of tea. In the picture are a variety of flavors more than 20 offered, but I don’t remembered what I had picked.
Champs Elysées 2nd Floor, 75 Avenue des Champs Elysées – 75008 Paris, France
Bouchee Burger: foie gras, braised onions and pommes frites, two sauces 25.00
The burger was cooked medium rare. The burger was flowing with juice with the added butteriness of the foie gras.
Chocolate Bread Pudding with banana Bavarian cream
Deliciously soft bread pudding that isn’t too sweet.
11 Boylston St, Chestnut Hill, MA
