Name: Bouchons Bistros New Year’s Eve Dinner At Bouchons Bistro - 1st Seating Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: French
Ingredients: 200 g Salmon; 12 pieces Blinis; 200 g Duck Confit; 150 g Truffle Mousseline; 500 ml Granité (New Year’s); 400 g Tenderloin; 100 g Foie Gras; 500 g Potatoes (for Pommes Duchesse); 400 g Sable Fish; 200 ml Cream; 0.5 g Saffron; 4 pieces Egg Whites; 200 g Sugar; 1 tbs Cornstarch; 250 g Red Berries; 12 pieces Profiteroles; 150 ml Chocolate Sauce

Ron del Barrilito 2 Star Puerto Rican rum, passionfruit, miso honey, lime, togarashi

PIRATE PRINCESS

à la mode

Indulge in a classic Ice Cream Sundae topped with rich chocolate sauce, whipped cream, and a cherry on top.

Ice Cream Sundae

A fruity strawberry shake made with real strawberries.

Strawberry Shake

Reservations from 4:30pm to 6:30pm - Deposit by phone on reservation. Includes Hors d’Oeuvres: Two Salmon Tartars on Blinis or Duck Confit Slice on a Truffle Mousseline, New Year’s Granité, Main Courses: Tenderloin with Foie Gras Sauce and Pommes Duchesse or Sable Fish with Creamy Saffron Sauce, Dessert: Pavlova with Red Berries or Pralines Profiteroles.

Finely chop the salmon and mix it with capers, shallots, lemon juice, salt, and pepper. Serve on blinis.

Prepare Salmon Tartars

Slice the duck confit and serve on a bed of truffle mousseline.

Prepare Duck Confit

Mix water, sugar, and fruit puree. Freeze and scrape to create a fluffy texture.

Make Granité

Sear the tenderloin in a hot pan until browned, then finish in the oven until preferred doneness. Serve with heated foie gras sauce.

Cook Tenderloin

Boil potatoes, mash, and mix with butter and egg yolks. Pipe into shapes and bake until golden.

Prepare Pommes Duchesse

Pan-sear sable fish until crispy, then serve with a creamy saffron sauce made by combining cream and saffron in a pan.

Cook Sable Fish

Whip egg whites to stiff peaks, gradually add sugar and cornstarch. Bake until crisp. Top with whipped cream and red berries.

Make Pavlova

Fill profiteroles with cream and drizzle with chocolate sauce.

Prepare Profiteroles

Salmon

Blinis

Duck Confit

Truffle Mousseline

Granité (New Year’s)

Tenderloin

Foie Gras

Potatoes (for Pommes Duchesse)

Sable Fish

Cream

Saffron

Egg Whites

Sugar

Cornstarch

Red Berries

Profiteroles

Chocolate Sauce

New Year’s Eve Dinner At Bouchons Bistro - 1st Seating

Half dozen fresh seasonal oysters on half shell, served with exotic mignonette

Les Huitres

Smoked Salmon Eclair

Indulge in our classic Crème Brûlée, a velvety custard dessert topped with a perfectly caramelized sugar crust. Each spoonful offers a delightful contrast between the creamy richness and the satisfying crack of the sugar layer, making it a timeless treat that melts in your mouth and leaves you craving more.

Crème Brûlée

Half Chicken served with a Peppercorn sauce and French Fries or Vegetables.

Half Rotisserie Chicken

Seasonal fish according to the Chef ‘Inspiration.

Fish of the Day

served with Mushroom Sauce, French Fries or Vegetables.

Steak Frites

Make New Year’s Eve Dinner At Bouchons Bistro - 1st Seating Recipe in just 2h . Reservations from 4:30pm to 6:30pm - Deposit by phone on reservation. Includes Hors d’Oeuvres: Two Salmon Tartars on Blinis or Duck Confit Slice on a Truffle Mousseline, New Year’s Granité, Main Courses: Tenderloin with Foie Gras Sauce and Pommes Duchesse or Sable Fish with Creamy Saffron Sauce, Dessert: Pavlova with Red Berries or Pralines Profiteroles.

New Year’s Eve Dinner At Bouchons Bistro - 1st Seating Recipe

Ingredients

Hors d’Oeuvres

Main Courses

Dessert

Method