Menu help I’m making Richard Onleys chicken gratin, and would love to know what you think would be a great 1st course/starter? I was thinking beef bar
2 Comments
NancyOctober 12, 2020
I would go for either a green first course (salad, artichoke, whatever is in season & looks good) or a fish/seafood one (traditional sequence in many menus, see recipes especially from Brittany and Provence).
Either would get the appetite going, and be different from the chicken in color, texture, nutrients.
Is the beef bar a buffet with meat and sauces? If you do go with this, serve small portions to arouse but not satisfy your diners' appetites. It would be a pity to make the Richard Olney dish and have it not be a centerpiece to the meal.
Either would get the appetite going, and be different from the chicken in color, texture, nutrients.
Is the beef bar a buffet with meat and sauces? If you do go with this, serve small portions to arouse but not satisfy your diners' appetites. It would be a pity to make the Richard Olney dish and have it not be a centerpiece to the meal.
NancyOctober 13, 2020
Daniel - couple more directions for meal planning, if you've not yet decided.
1) go for anything local and excellent.
2) to keep the French theme from the main recipe, something from Bresse or Burgundy where they grow their best chickens. Mushrooms, truffles, snails - if you like and/or want to spring for one of those.
1) go for anything local and excellent.
2) to keep the French theme from the main recipe, something from Bresse or Burgundy where they grow their best chickens. Mushrooms, truffles, snails - if you like and/or want to spring for one of those.
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