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New Orleans Wine and Food Experience

NOWFE Donation

nowfescholarship.jpgA 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
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