French Experience
EAT OUT - NEW YORK
CHEERS! By Baron François
SUMMER TIME OUT
EAT IN - La Recette By Paris Gourmet
Tomato & Goat CheeseTart
Custard
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