New Year’s Eve Dinner At Bouchons Bistro - 2nd Seating Recipe
Reservations from 7:30pm to 9:30pm - Deposit by phone on reservation. Includes Mise en bouche: Exotic Oysters or Foie Gras mi-cuit with Chutney, Hors d’Oeuvres: Two Salmon Tartars on Blinis or Duck Confit Slice on a Truffle Mousseline, New Year’s Granité.
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Ingredients
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Mise en Bouche - Exotic Oysters
Mise en Bouche - Foie Gras mi-cuit with Chutney
Hors d’Oeuvres - Salmon Tartars on Blinis
Hors d’Oeuvres - Duck Confit Slice on a Truffle Mousseline
New Year’s Granité
Method
Mise en Bouche - Exotic Oysters
- 1
Prepare the Oysters
Shuck the fresh oysters and arrange them on a serving platter with lemon wedges and mignonette sauce on the side.
Mise en Bouche - Foie Gras mi-cuit with Chutney
- 2
Prepare the Foie Gras
Slice the foie gras and serve it on toasted brioche with a dollop of chutney on top.
Hors d’Oeuvres - Salmon Tartars on Blinis
- 3
Make the Salmon Tartars
Finely chop the salmon and mix it with capers, dill, lemon juice, salt, and pepper. Serve on top of blinis.
Hors d’Oeuvres - Duck Confit Slice on a Truffle Mousseline
- 4
Prepare the Truffle Mousseline
Boil the potatoes until tender, then mash and mix with heavy cream, truffle oil, salt, and pepper. Serve slices of duck confit on top.
New Year’s Granité
- 5
Make the Granité
Combine prosecco, lemon juice, and sugar in a bowl. Freeze for several hours, scraping with a fork every 30 minutes until fluffy. Garnish with fresh mint leaves before serving.
