Chef Jerome’s recommendations
from the The Temple Café’s Autumn & Winter new menu:
-- Black Chicken Soup, Black Truffle,
Foie Gras, Puff Pastry
This dish is an assemblage of different
ideas, it is quite a modern bite that would please vegetarian and cheese
lovers. In autumn, most chefs love to use the fresh truffle to stimulate
their creation and raise the flavour of their dishes. When talking about
the truffle dishes, no one would miss the famous Soupe V.G.E. (V.G.E.
being the initials of former president of France Valéry Giscard d'Estaing), not
only for its close connection with the master chef Paul Bocuse, but also for
its amazing presentation and taste. In The Temple Café, our professional
culinary team has prepared our own Black Truffle Soup via blending
truffle, the black diamond on the table, with the black chicken soup to create
an unique The Temple Café truffle dish. What are you waiting for?
Foie Gras Torchon -- Duck Liver Shavings, Brioche Toast and Dry Fruits
This dish is from two different concepts.
Traditionally Foie Gras is served with sweet, dry or fresh fruit and sometimes
with brioche. I choose dry fruits and seasonal fruits to create this
dish. Then we choose the open sandwich concept with
the brioche to create a base. We make our Foie Gras Torchon ahead, freeze it,
and cut very thin shavings on top of the Brioche already garnished with dry and
fresh fruits. When we bite into it, the Foie Gras is melting, the brioche
brings the texture and all the autumn seasonal fruits bring you to another
Sole -- Sole Fish Rillettes, Watercress Salad and Croutons
The sole fish is perfect for this recipe,
because it’s served cold with crunchy mini croutons. The flesh is mushy and has
a perfect blend with the sauce, so it gives this very interesting melty
Poulet Rôti -- Roasted
Half Spring Chicken served with Salad and Chicken Jus
Poulet Rôti is kind of a must at every
traditional French bistro. For this dish, what we need is a well cooked chicken
flesh with crispy chicken skin and served with a generous cooking jus. We did a
lot of team work on this dish to have a perfectly cooked chicken. We enhance
the experience adding some fresh thyme and chose a delicate spring chicken.
Salade Gourmande -- House Made Cured Duck, Lardoons, Duck Gizzards, Lettuce, Green
Beans, Foie Gras Shavings and Hazelnut Cream
Salade gourmande is such a classic for French
Bistro, and usually named as a specialty from the South West of France. It is
there that the Goose liver, the confit Duck Gizzards and the cured duck breast
took their original shape.
Moment -- Mango, Strawberry, Marsalla Infused Génoise, Chantilly
Trifle in English cuisine is
a dessert made with fruit, a thin layer of sponge
fingers or sponge cake soaked in sherry or
another fortified wine, and custard. It can be topped with whipped
cream. The contents of a trifle are highly variable. At The Temple
Café, we use mango, strawberry, Marsalla Infused Génoise, and chantilly to
create our own French-bistro flavour. Here, we can taste the happiness.
More new Farm-to-Table dishes are waiting for
you at The Temple Café...