How do you like my french menu?

Question

I was thinking, and i was wondering how you might like my french menu?

Course 1: seared scallop w/ plum sauce and tangerine
Course 2: garlic and shrimp bisque (soup)
Course 3: beef tenderloin w/ hazlenut and avocado
Course 4: crepe w/ lemon and sugar sauce

tell me what you think. give me suggestions, criticism, etc. thanks.
im giving out a 5 star best answer

Answer 1

Everything sounds pretty good, although the only thing that really indicates french in your menu is having many courses to the meal.
It's a bit unusual for the starter AND the soup to be seafood based, but I guess that's your prerogative...(with this menu I'd have gone with a cream of carrot with tarragon, or maybe cream of asparagus with a hint of lemon)
Also, to be really french you'd have to serve a salad and cheese plate before you hit the crepes! (Oh, and had you thought of adding a touch of raspberry coulis to your crepes? just enough to make a little design on the plates...mmmm)

And I'm sure you haven't forgotten to pair each dish with a nice wine, right? And strong espresso with the crepes. (that's how the french stay awake after all the wine!)

Answer 2

it sounds like a fabulous meal, but i don't see the strong french theme running though this...just the crepes.

the seared scallop with plum sauce and tangerine sounds fab, but it's a fusion dish...as opposed to a french dish. gratinée de coquilles st jacques is very typical in a french menu and stupidly yummy and rich.

the bisque sounds great... and would work well (bit more traditionally) as a lobster bisque.

the french are wayyyy big on butter and cream sauces and usually have tons of it all over their menus. not sure why french people are not all massively overweight!

so the tenderloin, served in a true french fashion, would not really have the avocado (that's the fushion thing again as avacados are more north american) but might have the hazelnuts in browned butter or cream sauce (i think) with peppercorns.

classic french menus often involve lots of game (rabbit, pheasant, quail) and a cheese and fruit course.

also, are their wine accompaniments? no french meal is complete without a dinner and dessert wine (sauternes).

and then ofcourse nice strong rich coffee at the end with the dessert.

so if your goal is to have a super traditional meal, this one isn't quite there but man alive... i'd love to be served what you propose anyway!

check out julia child's mastering the art of french cooking. she's the doyenne of that domain on this side of the water... and it's all in english.

also, larousse gastronomique is the french cooking bible.

Answer 3

Plum sauce is with the wrong course, sweet sauce shouldn't go with the sweet taste of Scallops, that sauce should be with the richness of the beef. No idea how you use the hazels and avocado but for plate presentation. Keep a citrus base sauce with the Scallops though but not to tart, float them with butter, lemon zest, garlic, capers and flat leaf parsley.

Answer 4

Although your menu sounds intriguing, its very top heavy with protein and fat! French cooking can be pared down to include vegetables without the rich sauces and fruits. Here's one of my favorites:

1. Salad with butter lettuce, "fishwives dressing" (oil, vinegar, and
dijon) with tiny radishes.
2. Roasted chicken with herbs
3. Pan roasted carrots, parsnips and potatoes
4. Fresh fruit tart

You can also create a bagna cauda with an anchovie and oil dipping sauce as an appetizer or roasted tomatos with grated parmesan cheese.