/ck/ - Food & Cooking

>>11360144
I looked at that, read it twice, and I was wondering what I'd have to go get to eat after that little snack...

What a stuffy, boring menu. Get on my level, pleb

>>11360144
The directions to the nearest McDonald's

>>11360144
Cheese plate, Explorateur
PEI Mussel
Espresso, although I don't care for the macaron

>>11360156
Great pizza place across the st perfect for that

>>11360161
That’s lovely! Would love to try your food. This menus is for a restaurant week that happens every year in my city. It’s our first year doing it and it’s just me doing the development and execution so I’m keeping it modest.
How would you improve it

>>11360144
plebish menu. Not enough quotation marks

>>11360144
Squash, duck confit, and the pear.
Everything else seems kind of boring honestly.

I can just buy cheese, putting foie gras in a salad doesn't make it good, Ratatouille is nice but I'll make it myself, I'll go to Maine for seafood, and I'll go to a cafe for coffee or a crepe.

>>11360161
Like the spin of the cinnamon bun. How is the cheese incorporated?

>>11360175
Why the fuck do they do this

>>11360161
Rommegrot sounds amazing, pinecones as an appetizer because I'm curious.

Offal is underrated as fuck.

>>11360175
Hehe it's a PB & J but this time it's 50 dollars and uses expensive ingredients gib stars

>>11360177
We are a bit of a weird beast. We have a very robust cheese selection so I think you might be swayed in that. As for going to maine, we are right on the border!

>>11360170
I do that...thanks...

>foie gras salad
>mussels
>either espresso or pear, depending on how i feel

Wish they offered the cheese plate for the dessert course.

>>11360175
dont call it a PB&J or a banana split if its none of those things, what pretentious shit

it's a traditional Norwegian cheese that tastes like caramel. It's commonly served on waffles

>>11360144
Where are you?
Tell me about your cheese boards: warning I'm very judgemental

>>11360177
Those are my favorites, personally.

It’s definitely babby’s first French menu but the flavors will be great and the people in my town don’t get much French food that isn’t mixed in with some other culture.

>>11360165
This. Cheese, muscles and coffee sounds amazing.

they're baby pine cones, so about the size of a marble. They become chewy, like a sweet piney fudge

>>11360211
Classique is compte 14 month, etorki, and Brie de Meaux
Explorateur is mimolette, st nectair, agour Ossau iraty
Connoisseur is langres, petit liverot,
Morbier
All have pommery mustard fig jam and conichons served with baguette slices

>>11360194
>>11360211
Curious as well, if you're actually in the northeast I might go.

>>11360215
Yep. Lot of people complaining about the small menu, but honestly for 30 bucks this sounds like a well rounded, fantastic meal.

>>11360231
People who hate small menus are cripplingly retarded. 99% of the time is an indication that the food is going to be excellent.

>>11360161
Doing too much/10

Pare that down a bit and focus on the best ones.

>>11360229
I’m in portsmouth NH restaurant week is nov 7-18th

1. cheese tray
2. duck confit
3. cookie tray with coffee

No love for the crepe Suzette huh?
That one is my favorite dessert to eat on the menu so far.

It is too breakfast-y for Americans?

>>11360144
>spelling everything out in english for the plebes
I don't speak a word of french but I can read a menu in french because I'm not a fast-food addicted ogre

you probably wonder why you have so many terrible customers, this is why

>>11360228
Meh. Pretty entry level I've had all those. No local artisan cheeses available? I want to experience your terroir French cheese is ubiquitous.

>>11360249
One must prostrate oneself in front of the mighty plebe people to aquire their wages

>>11360249
*rings a little bell*
garcon???
GARCON!!!
Bring me your finest bottle of Hidden Valley Ranch

>>11360254
why not just dispense with all the pretense and have a menu with color photos and numbers next to each item?

>>11360253
There’s a ton of local goat cheeses (mostly chèvre) in my area that are really good and I would love to sell but Our shtick is providing a little slice of France in New England.

Plus we get the really good ones. Abondance is one of my favorite cheeses ever

>>11360272
they do that
its called applebees

>>11360276
Any reason you can't stock them? People go nuts for local stuff anyway, just see how it goes.

>>11360272
Bright arrows and an anthropomorphic animal of some kind warning that the cheese is a little different from craft singles perhaps

cheese
confit
cafe

Those aren't the ones I want, but I think I can say them without embarrassing myself.

>>11360285
Mostly because we are a hybrid retail space and restaurant. The owners are FOB and I only recently convinced them that we should have Spanish chorizo and iberico ham

>>11360144
seems pretty pedestrian desu.

>>11360144
foie gras salad
duck leg
poached pear

i rarely eat duck, so i would fuck with the duck for this meal.
$29 sounds like a pretty good price all things considered.

Isn't buttercup poisonous? Like, blisters on your mouth poisonous?

soup, duck, crepe

>>11360161
do you work at maaemo or just happened to eat there yesterday?
>blood and spices
sounds metal as fuck, would try

>>11360144
>classic board
>duck leg
>expresso gourmand

>>11360312
Yeah, if they're fresh. If you dry them out, it's fine.

>>11360162
THIS

Literally nothing on that menu is better than a McChicken.

>>11360312
Buttercup squash!

>>11360144
>Veloute de Courge
>Confit de Canard
>Crepe Suzette au Grand Marnier

Why? Because these are the most labor intensive things to make. Take the first course for example. You have a cheese platter, a salad and a veloute.

I can have a cheese platter any day of the week, all it takes is a trip to the market and a cheese knife. The salade is a bit more intensive but not by much, the dressing is a simple white wine vinaigrette.

If you're going out to eat, unless they are famous for a particular dish, always choose the item that is most painful to make at home.

>>11360385
Not a bad dining philosophy
You are missing out on the cheese board though. We have some very nice accoutrements

>>11360385
This is why I eat breaded deep fried food so much

>>11360144
cheese board, duck, crepe

>>11360415
Breaded fried things are always better coming from a astation that does nothing else.
I used to work the fry station of a place called Surf in Portsmouth. It’s truly a magical and horrific part of the kitchen.

>>11360247
It was a staple classique dessert back in the day, perhaps people see it as too old fashioned. It's one of my favorites

>>11360385
I understand your point, but I would rather just order the food I enjoy the most.
That being said, I would argue that the french pastries for the Espresso dessert are much more difficult to make at home than the crepe.

>>11360441
Yeah you’re right about that. Especially the cannele. Those are little works of art

>>11360144
>Salade de Foie Gras
>Confit de Canard
>Poire Belle Helene

who /duckbois/ here?

>>11360144
1. Foie Gras salad
2. Duck leg
3. Crepe

>>11360144
Veloute, Ratatouille, pear

>>11360247
>too breakfast-y for Americans

Wut? Americans do mostly eat sweet crepes, but they aren't associated with breakfast in any way.

>>11360144
Connaisseur Board
Confit de Canard
Crêpe Suzette

Velouté is a bit heavy for an entreé and frisée is an ass green even if paired with foie gras terrine. You can get PEI mussels at any middling restaurant and ratatouille is not robust enough for a second course. The espresso option is pretty good for a dessert but poached pear is always underwhelming.

>>11360525
Thank you for the input! How would you improve it to suit your tastes?

>>11360525
>>11360533
I would agree with the poster above that the ratatouille is not robust enough.
Think about including some kind of French sausage maybe?

>>11360533
Sorry I may have been a bit overzealous with bashing the Poire Belle Helène, I was thinking of poached pears in red wine as an overdone dessert. I assume that's one of the reasons you didn't go with a souffle as a dessert, as it's overdone.

>>11360542
What about a cassoulet?

>>11360144
>cheese plate as appetizer

>>11360584
That would be a much better option IMO.
Hearty and comforting, especially if you're up in New England and it's starting to get chilly. Fits the season well.

>>11360542
>>11360584
These were both on the running, but it really pays to have a vegetarian option on the menu

>>11360567
Soufflé is a bitch and a half that’s why I’m not doing it.

>>11360525
I would honestly prefer the salad with mixed greens, but frisée is the classic. Besides I get some really nice local frisée that is harvested very young and sweet.

>>11360622
If you want to keep it vegetarian, then maybe some kind of quiche? Or maybe a veggie tart flambee? Just spitballing

>>11360626
meant for
>>11360607

>>11360626
I appreciate the thought

I will now post some of my cheese boards
I hope this isn’t upside down

>>11360177
I’m going to get everything. Because I’m American

>>11360321
Ate there yesterday. The blood and spices was a nice soft biscuit that tasted like gingerbread. Afterwards with the check they give you an art book of Norse gods illustrated by a local artist, it's black metal as fuck.

>>11360666
Oops

>>11360683
What is that grain mustard in the bottom left?

>>11360702
Those are the pickled mustard/coriander seeds from the cornichon jar. The mustard behind the pea shoots in moutard de pommery royale

Veloute de courge

Moule Marinieres

Cafe gourmand

>>11360673
Can you post more of the illustrations? Is there an artist name?

The artist's name is Danny Larsen

>>11360144
#2 #3 and #2

>>11360144
Cheese, Explorer
Duck
Coffee
>>11360161
Shrooms and Lamb
Cinnamon Bun
>>11360175
chicken supreme

>>11361160
Not how it works with the second and third menus, my friend.

>>11361167
Which is why I picked what looked good, instead of what I wanted for each course

>>11360144
I turn around and head to Wendy’s

>>11360144
I'd definitely pick Crepe Suzette for dessert. That thing is just impossible to make for a home cook.

>>11360161
their website is hilarious

>>11360184
to blow your mind

>Veloute de Courge
I don't need a cheese board and just tossing foie gras into a salad doesn't magically make it fancy or even good. A sweet and savory soup sounds much more appealing
>Moules Marinieres
Ratatouille doesn't sound bad but I'm not going out to a restaurant to eat vegetables all night. And "fingerling potatoes" sounds a lot like fancy fries to me. I'll go with the mussels
>Cafe Gourmand
I was between this and the crepe. The pear with chocolate and vanilla ice cream sounds really boring. But the crepe loses because I'm not a terrible citrus fruit fan and there's really not much better than coffee and a pastry

>>11362757
me too bro

>>11362757
but isn't veloute rather a sauce than a soup?

>>11360144
>1
Salade de Foie Gras
>2
Confit de Canard
>3
Poire Belle Helene

>>11360144
so this is a real restaurant? cheese in France is usually meant as a 3rd piece, after main course but before desserts
I'm surprised it's an entrée

>>11360474
top 10 easily

>>11360474
>>11363079
>>11363047
DUCK
BOIS