[ChristianSeel]

Last week we introduced the 3rd iteration of the antique concept dish - Filet de Boeuf, godard. The second was the Trout Monseigneur and before that, Pigeonneau a Saint Clair.



The service includes antique silver and stemware. We use wagyu tenderloin that is first poached sous vide and then topped with a vegetable matignon. We then wrap it in caul fat and sear it to order.





The winter months are a perfect time to serve offal, which is well represented in the classic "Garnish Godard."

Escoffier 58:

10 quenelles made from forcemeat with butter containing chopped mushroom and truffles and moulded with spoons, 4 large oval quenelles decorated with truffle and very red salt ox tongue, 10 small turned mushrooms; 125 g cocks combs 200g nice glazed lambs’ sweetbreads or a veal throat sweetbread glazed and cut into thick slices; 10 truffles trimmed olive shape.





We make the quenelles of beef mousse with trimmings from the wagyu and combine it with mushroom duxelle. The rilette quenelles are made from ox tongue. We alternate between cockscombs that are braised for 8 hours and beef bone marrow.



We mix chopped truffles with truffle puree as opposed to the traditional tournee. The mushroom cap is fluted in the traditional style.



The sweetbreads are first poached before being breaded and fried. We garnish with chervil and micro thyme.

[mtkayahara]

That sounds delicious and looks beautiful! With some 5012 recipes in Escoffier, how do you choose which dish to produce in any given season?

[ChristianSeel]

mtkayahara, on 17 January 2010 - 08:00 PM, said:

That sounds delicious and looks beautiful! With some 5012 recipes in Escoffier, how do you choose which dish to produce in any given season?

Mtkayahara,

Its true, the Escoffier book is quite large. However, we always know generally what we are looking for ie. soup, salad, specific fish, meat etc. which narrows the selection dramatically. From there, we rule out anything containing ingredients with seasonal or current menu conflicts. Often, the actual list of fitting candidates is not that large. A good example is the trout monseigneur dish from the fall menu. In communicating with Blis, we learned they had excellent fresh brook trout. So already we knew we were looking for a trout dish. Chef Achatz decided a version of trout au vin rouge would go well. Between the repertoire and Escoffier book there are only a handful of classical preparations for trout poached in red wine. We chose a la monseigneur.