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Bite of the Arts 2009

LaFete de Lyon:  Celebrating Chef Paul Bocuse and his World Class Cuisine

Recipes made famous by the world-renowned French Chef Paul Bocuse were the inspiration and were featured throughout the event.  The night concluded with a lavish dessert buffet.  Chef Paul Bocuse is famous for the high quality of his restaurants and his innovative approaches to cuisine, namely nouvelle cuisine, which focuses on fresh  quality ingredients, fewer calories and is less opulent than the traditional cuisine classique.

 - Menu -

Reception Station I
Veloute St. Germaine
Petit Pate parisian
Brie de Meaux Farci aux Mendiants
Sandwiches Jambon Beurre

Reception Station II
Soup a l’Oignon
Plateau de Charcuterie Lyonnaise
Fromage au Chef John Folse
Quenelle de Brochet, Sauce Nantua

Reception Station III
Soupe au Pistou
Pate a Focaccia
Chevre, Huile d’Olive
Ravioli de Foie Gras et Truffle Noire

Reception Station IV
Veloute des Meuniers
Givre de Crevette
Camembert
Huitre, Vinaigre a Lechalote, Beurre Demi-Sel

Sit Down Dinner
Cassoulette de Homard
Fricasse Volaille aux Morilles
Iles Flottantes, Tartelette Chocolat, Tarte Tatin
Coffee Service

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