A Tribute to The Sun King: The Evolution of French Cuisine in Louisiana, hosted by the New Orleans Wine & Food Experience, was held at 6:30 p.m., Tuesday, May 22, 2007, at 625 St. Charles Ave. in New Orleans. Proceeds funded a scholarship for students of CJFCI who compete to earn the privilege of studying wine and food at the Institut Paul Bocuse.
In 2006, the New Orleans Wine & Food Experience donated $20,000, and in 2007 NOWFE donated $25,000 to fund travel and tuition for students to participate in the Institut Paul Bocuse Worldwide Alliance program.
The menu for last year’s event featured:
- Bisque of Wild Mushroom and Black Truffle
- Classic rendition of forest mushroom soup enhanced with black truffles
- Salmis of Duck Rouen on Peppered Yam Pancake
- From the home of LaSalle and the Ursuline Nuns, the braised duck of Rouen, France, is served on a sweet potato pancake
- Crawfish and Lobster Risotto Bocuse
- A gift of the French master, Paul Bocuse, to Chef John Folse on a visit to Lyon
- Osso Buco-Style Braised Short Rib of Veal with Sauce Marchand de Vin
- The classic French technique of slow-cooking short ribs in veal glace and served with a reduced wine sauce and seasonal vegetables
- Creole Ile Flottante with Early Summer Fruit on Creme a l’Anglaise
- A classic French dessert as cherished in New Orleans as it is in Paris