Created by Paul Bocuse of Lyon in the 60s, Nouvelle Cuisine did away with the classic French cooking complications of heavy sauces and strong marinades, instead using lighter dishes and fresher flavours. with an emphasis on presentation. What better way could there be for the first session of our next phase.
Though we lost a few members over the past months due to life changes and movement, it was good to get together again and welcome a new guest, Fiona. Julie was our host and she set a fine table for us to share our interpretation of the theme. First, she prepared an appetiser of Prosciutto Pear Bites with Herbs and Blue Cheese.
Marie prepared Salmon Rillettes topped with roe and dill and served them with crunchy mini toast.
Our guest Fiona made a good first contribution with her Crab Vol au Vents
.
Anne decided on the classic Bocuse dish, Poulet au Vinaigre (Chicken in Vinegar)
Pauline prepared Pork Medallions with Zucchini Timbales and Tomato Coulis
Traditionally our host prepares a dessert. Julie’s choice was Mousseline Au Chocolat (Chocolate Mousse).
A perfect way to finish our day.
Credits:
Julie’s Prosciutto Pear Bites with Herbs and Blue Cheese is from sumptuousspoonfuls.com
Anne’s Poulet au Vinaigre is from chewingthefat.us.com
Marie’s Smoked Salmon Rillettes is from goodfood.com.au
Julie’s Mousseline au Chocolat. is from The French Chef Cookbook by Julia Childs. Here it is reproduced at American Masters.
See our Recipes page for more recipes.
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