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leoargayus: m eiffel
Monday, November 16th, 2009In January 2007, the multi-Michelin star chef Alain Ducasse was brought in to run Jules Verne.[19] Engraved names. Main article: The 72 names on the Eiffel Tower Gustave Eiffel engraved on the tower seventy-two names of French scientists, …. An old restaurant and its supporting iron scaffolding midway up the tower was dismantled; it was purchased and reconstructed on St. Charles Avenue in New Orleans, Louisiana, by entrepreneurs John Onorio and Daniel Bonnot, …
Veal Stuffed Quail from Chef Daniel Bonnot
Wednesday, October 28th, 2009A Halloween Treat. Our first entree features stuffed quail wrapped in cabbage leaves, and served on two kinds of rice. However, to you its roasted baby bat.
Buche de Noel (Yule Log)
Wednesday, October 28th, 2009Buche de Noel (Yule Log) Daniel Bonnot Bizou New Orleans LA Serves approximately 15 This traditional French dessert is shaped and iced to resemble a log, but inside it is a tender sponge cake moistened with rum syrup and rolled up with buttercream. Chef Bonnot includes miniature meringue mushrooms as garnish; they can be made [...]
Absolutely Amazingly Amara: 31 Days of Halloween: Day 1 …
Wednesday, October 28th, 2009Chef Daniel Bonnot made some very interesting dishes in the film; who knew a person could wrap salmon in phyllo dough to make mummies, or that andouille sausage can be made to look like bat ears?! New to cooking, I made recipe cards… …
Chicken Stock- Great Chefs recipe
Tuesday, October 27th, 2009Frozen, it can be stored for two or three months. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans …
Picked Fresh on Full Moon Graveyard Salad from Chef Daniel Bonnot
Tuesday, October 27th, 2009A Halloween Treat. The salad course features deep fried carrot, a melange of winter vegetables and greens dressed in a simple vinaigrette. It is called Picked Fresh on Full Moon Salad.
Black Widow’s Web Black Bean Soup from Chef Daniel Bonnot
Monday, October 26th, 2009A Halloween Treat. For several years one of the culinary highlights of a holiday usually characterized by bobbing apples, is a special offering at the stylish Metairie bistro, Chez Daniel. Every dish on a pre-fixed menu is tailored by Daniel Bonnot to creatively and often whimsically reflect the spooky evening. Although the mood is playful, [...]
King Trout’s Mummy
Wednesday, October 14th, 2009King Trout’s Mummy Daniel Bonnot Consultant/Instructor New Orleans LA; Nyons, France Trout “mummies,” wrapped in phyllo dough shrouds, are served on catafalques made of flash-fried parsley and pink grapefruit sections. Grapefruit beurre blanc naps the sections. Both the trout dressing and the beurre blanc are accented with Ricard, an anise-flavored liqueur. The parsley and the [...]
Cream of Black Widow’s Web
Tuesday, October 13th, 2009Cream of Black Widow’s Web Daniel Bonnot Consultant/Instructor New Orleans LA; Nyons, France Hearty black bean soup is traced with a spider’s web of sour cream for a wonderful first course. This soup could also be made in larger quantity and served as the main course. Serves 4 1 pound black beans 4 cups water [...]
Witches’ Cauldron Soufflé
Tuesday, October 13th, 2009Witches’ Cauldron Soufflé Daniel Bonnot Bizou New Orleans LA Small pumpkins turn into cauldrons to hold soft pumpkin souffles. Blood-red strawberry puree decorates the plates around the pumpkins. Dim the lights and use lots of candles for the right atmosphere. Serves 4 4 baby pumpkins 2 cups water 1 cup brown sugar 4 ounces (1 [...]
