Auberge de la Grenouillère

La Carte

Délices ...... Saveurs 

Couverts

Pain au levain

Eponge de brioche séchée

Frites de Polenta, Sabayon à l'estragon

Eau de mer, coquillages...

Pourpier sauvage, tofu.

Cornichons grillé, Tarama & estragon

St Pierre, concombre & fleurs de fenouil

Gnocchis au citron, épinards

Calamars, sang de cochon, fleurs d'ail des ours

Pigeon aux sang, raisins

Vacherin glacé, prunes...

Crème de persil, poudre de banane
Sphère de chocolat, caillé aux épices

Tacos

Now that I'm living in a new city, I have to start from scratch again...the mission, finding my comfort restaurants...I have yet to find good Vietnamese and Mexican food.  It's 3 a.m. and I am obsessing over it. I keep thinking about my favorite taco joint, La Taqueria on Mission neighborhood in San Francisco (between 24th and 25th Street).  My mouth is craving for a lengua taco, with two perfectly tortilla, one fried on the plancha, and another soft and warm...then filled with deliciousness fixings....tender-flavorful lengua, guacamole, cheese, sour cream, and their spicy green salsa.  Give me two and a cold Modelo please!  My devotion will keep me coming back to La Taqueria.

Tasting Menu January 10, 2010

Dimanche

Maki Maine sweet shrimps, pea shoots, cucumber

Celeri, pear, avocado, coriander

Pickles "fait maison", cucumber, carrots, radish

Fromage-tapioca tuiles, foam of potatoes

Cold udon, yuzu vinaigrette, sango sprouts

Chaud, froid oeuf

Légumes, herbes, Dashi

Epinard, carotte, orange, black sesame paste, lemon confit

Betteraves, oignons doux, emulsion oignons doux coriandre

Poulet, quinoa parmesan, champignons poudre,émulsion persil

Fromage Battenkill Brebis, farmer's apples compote

Soufflé au choclate "Pierre Gagnaire"

Moules - Frites in Cherbourg. France

Look what I found in my moules et frites! There's nothing better then eating seafood by the sea. Note to self: retire somewhere by the ocean...

Future Grand Chef, David Toutain

Ladies and gentlemen, may I have the pleasure of introducing to you, Chef David Toutain. I first met David in Spain, while cooking there.  He is an amazing chef that understands products and has a tremendous respect for them. The way he touches food, with so much love and attention is a joy to watch.  I'm excited to see chef David on the road to success.

Moi: What age did you first start your culinary career and did you go to school?

DT:  I start cooking school at age 15 in Granville and La Ferte Mace, in France.

Moi: Where have you worked?

DT: Stages at school Le Manoir du Lys and Bernard Loiseau. Restaurants La bourride, Arpege, Marc Veyrat, Ambroisie, Pierre Gagnaire, and Mugaritz.

Moi: Who has influence your cooking and why?

DT:  Marc Veyrat, Alain Passard, and Andoni Luis Anduriz.  Marc Veyrat is new cooking, new ideas, new techniques. He uses a lot of herbs. I can never be bored there. With Alain Passard, I fell in love with vegetables to treat nature and season with respect. Andoni Luis Anduriz is a combination of both chefs' philosophies.

Moi: What goes into creating a dish?

DT:  With beautiful products, inspiration comes naturally and I can begin to play with textures, taste, techniques.

Moi: What is the secret of cooking a perfect potato?

DT:  In salted water with rosemary and cook slowly.

Moi: What advice would you give to young cooks?

DT:  Push push! To cook with passion, to have purpose and to set goals. Everything is possible if you believe and work hard.

Moi: What will your last meal be?

DT:  Eat a platter of seafood with mayonaise, by the sea cooked in court bouillon.

Moi: What five must have ingredients are in your refrigerator?

DT:  Eggs, vegetables, salted butter, shoja sauce, and citrus.

Moi: What's your favorite ice cream?

DT:  Passion fruit sorbet.

Moi: Favorite cookbooks?

DT:  Too many. Some in different languages. One of my favorite is  L'Encyclopédie de Marc Veyrat.