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The Temple Café presents Autumn & Winter new menu

(Chengdu, 10th November, 2017) The Temple Café has yet again set the trend in Chengdu – applying “Farm to Table” concept into its Autumn & Winter new menu. Inspired by the French bistro style, Chef Jerome Merlo of The Temple Café is aiming to provide authentic French food in a relaxed atmosphere. This autumn, Chef Jerome presents French Bistro in an organic and healthy way – using the vegetables and herbs from The Temple House’s very own Herb Garden. Come and be pleasantly-surprised by these refreshing and creative bistro-style dishes.





Chef Jerome’s recommendations from the The Temple Café’s Autumn & Winter new menu:





Soupe V.G.E. -- 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?



Copeaux de 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 level. 



Rillettes de 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 sensation.



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.



Trifle du 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...






For more media queries, please contact:



 



Ms. Grace Chuang



Director of Communications, The Temple House



Tel: +86 28 6297 4048



Email: gracechuang@swirehotels.com



 



Mr. Jeremy Tran



Reuter Communications



Tel: +86 21 6225 5339 x 807  



Email: jeremy.tran@reutercomms.com





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