French Experience


CHEERS! By Baron François


EAT IN - La Recette By Paris Gourmet

Tomato & Goat CheeseTart


200g Milk, 250 Heavy Cream, 2 Eggs, 50g Beurremont Creme Fraiche, 2g Salt, 0.2g Pepper

In a bowl, whisk together milk, heavy cream, creme fraiche, eggs, salt and pepper. Add to custard as you desire: Piquillo Peppers (drained) Beurremont Goat Cheese Blue Epicure Tuna (drained)

Fill Moda Savory Tart Shells and bake approx. 15min. at 171˚C/340˚F. Sprinkle with Pilar Herbs de Provence.

Croq' Monsieur

Rustic loaf, Madrange Ham, Emmenthal Cheese, Dijon Mustard, "grilled" Croq'Monsieur (Panini-style)

Croq'Monsieur: Brush both top & bottom exposed sides of bread with XV olive oil before placing on to panini press. Always use imported French Dijon mustard!

Madrange Recipe Booklet: 201-939-5656

Great Dane

Pumpernickel, Madrange Ham, Havarti with Dill, Sliced Avocado,

Watercress and Horseradish Butter.

Horseradish Butter: White Horseradish in Brine (drained), Finely Chopped Shallots, Fresh Chopped Dill mixed in Soft Butter.

Madrange Recipe Booklet : 201-939-5656

La Mousse au Chocolat

Easy, Fast, Only 2 ingredients: 6 eggs and 250g chocolate, Cacao Noel.

Gently melt chocolate in bain marie.

Separate the white and yellow of the eggs

Whip white eggs in a bowl

Mix chocolate and yellow eggs

Fold egg whites into the chocolate mix

Add raspberries, mint on the top.

Bastille Day

Celebrate Bastille Day in Central Park on July 14th from 6pm to 6pm

Theater: Molière in the Park

Music: Virgil Boutellis, Adam Leites & Daniel Rafimayer

China Moses Delaurentis

DJ Set: Joachim Garraud