French Food Festival 2015 Chef Menus

Master Chef Paul – regional entrée specialites $12 each

o   Normandie: Coulibiac de Saumon au Coulis de homard – Crusty filet of salmon coulibiac with spinach, lobster sauce

o   Bourgogne: Boeuf Bourguignon aux Nouilles – savory beef burgundy with vegetables and noodles

o   Bretagne: Coquille St. Jacques– Creamed scallops, shrimp, and crabmeat served in a French pastry crust

o   Lyon: Bouchee a la Reine – veal, chicken, and mushroom served in a puff pastry with creamed veloute sauce


Chef Sean – The Savory Grain

o   Gumbo Ya Ya $8.00 – Cajun style gumbo made with a dark roux, Andouille sausage,  hot smoked sausage, and braised chicken. Served with rice.

o   Shrimp and grits $10.00 – shrimp simmered in Louisiana gravy over grits

o   Beignets $5.00 – French donut

Chef Mike – Balliceaux

  • Cheese puffs $5.00 – light cheese pastry
  • Ratatouille $8.00 – sautéed eggplant, bell peppers, zucchini, onion, and garlic in a tomato sauce
  • Coq Au Vin – braised chicken cooked in red wine, served over rice $10.00

Chef Michael – Patina

  • Poutine-Duck Confit $8.00 – French fries topped with cheese sauce, pork belly, duck confit, and gravy
  • Charcuterie tartin $10.00 – open faced sandwich with charcuterie meats and Pâté Provençal
  • Crème brulee $5.00 with bananas $6.00

Chef Xavier – Brux’l

  • Stoemp $10.00 – bratwurst served with mashed carrot potatoes and served with rosemary reduction

Chef Kevin – Pomegranate

  • Poitrine de porcelet $10: pork belly stuffed with pork sausage, ham, spinach, garlic and herbs, rolled and smoked

Chef Sara – The Jefferson

  • Croque Monsieur with petit salad Frisée aux Lardons – a modified Croque Monsieur with Southern ingredients like Shaved Smithfield Ham, Semolina Bread, Everona Dairy Piedmont cheese and Hardywood Singel spiked Mornay served with a petit salad Frisée aux Lardons $10
  • Raspberry Almond sponge cake $5.00
  • Triple Chocolate Cake $5.00
  • Lemon Meringue Chiffon $5.00


  • Ham and cheese croissant $7.00
  • Cheese croissant $6.00
  • Cheese Quiche $7.00
  • Bacon and Ham Quiche $8.00

Bread Tent:

  • Croissants
    • Plain: regular $2.00 small $1.00
    • Stuffed: spinach and feta $4.00
    • Filled: raspberry or chocolate – regular $5.00 small $3.00
  • Baguettes $3.00
  • Brie (slice) $3.00
  • Combo (baguette and brie slice) $5.00

Ice Cream:

  • Salted caramel $3.00
  • Chocolate $3.00
  • French Vanilla $3.00

Dessert Crepes $6.00 each

  • Crepe au fromage Blanc au Fraises: sweet cream cheese filing, strawberries, whipped cream, macaroon sprinkles
  • Crepe au Chocolat: Chocolate hazelnut filling, whipped cream, chocolate drizzle, toasted hazelnuts
  • Crepe Peche Melba: Sliced peaches, whipped cream, raspberry sauce, sliced toasted almonds
  • Crepe Normandie: Pears and Sultana raisins in a crepe with whipping cream

Dessert and Dessert-to-go $5.00 each

  • Tarte aux Pommes Royale – glazed Alsatian apple tart
  • Le Gateau de Macaron aux amandes: almond macaroon cake
  • Mousse au Chocolat: Chocolate mousse
  • Napoleon éclair au Chocolat: chocolate éclair
  • Tartlette au Chocolat: chocolate torte (gluten free)
  • Chef Phillip’s assorted French themed cookies

Sister Teresa’s Cream Puffs

  • Cream puff $5.00