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Friday, May 24, 2013

D-Day Dinner with Boulot and Geulin

Posted by Chris Onstad on Fri, May 24, 2013 at 11:14 AM

Chef Boulot.
  • Chef Boulot.

Pop-up dinners are thrown to celebrate everything from the arrival of morels to one's desire for money, but here we have a pretty respectable generative device: two legendary Portland chefs—the cook and the patissier—both heralding from Normandy, are putting together a deeply Francophilic D-Day anniversary dinner, to be held at the MAC Club. The menu (see below) is a rare Brigadoon of all-too-rare classic Gallic cuisine. The details:

On the anniversary of D-Day, two Normandy chefs, Philippe Boulot, executive chef at Multnomah Athletic Club (MAC) and Dominique Geulin, master baker and owner at St. Honoré Boulangerie, join forces at MAC to create a special dinner event honoring the people, the place and the event that changed the course of history. Members of the public are welcome to join the celebration and enjoy four courses of dishes from Normandy. Tickets are $55 per person plus gratuity and can be purchased by calling 503-517-6601. Advance reservations are required. World War II veterans that served at the D-Day battle are encouraged to call MAC at 503-517-6601.

Le menu, after the jump...

Celebration of Normandy D-Day
June 6, 2013
6 pm

Croquant normand, salade du jardin (potato cheese crêpe with spring salad)

Sole dieppoise (local petrale sole cooked in white wine cream sauce with mussels and bay shrimp)

Trou Normand (a traditional Normandy palate cleanser of apple sorbet with Pommeau (fortified cider) poured over it)

Petit ragoût d’agneau (lamb stew with spring vegetables)

Grandma’s Cheese plate (Philippe's Grandmother’s favorite cheeses)
Livarot, Pont l’Évêque, Calvados apple terrine

Le dessert de St. Honoré
Tarte aux pommes au sucre d’Yport, glace caramel (ice cream) - Normandy apple pie from the town of Yport

Mignardises Normandes
Galette Noix Caramel, Financier Framboise, Truffe Bénédictine (small Normandy pastries)

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