La Grande Table Gastronomique Recipe
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Ingredients
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Appetizers
Main Courses
Desserts
Method
Appetizers
- 1
Preparing the Oysters
Shuck the oysters carefully and place them on a bed of crushed ice. Serve with lemon wedges and mignonette sauce on the side.
Main Courses
- 2
Cooking the Filet Mignon
Season the filet mignon with salt and pepper. Sear in a hot pan for 4-5 minutes on each side for medium-rare. Let rest for a few minutes before serving.
- 3
Preparing the Asparagus
Blanch the asparagus in boiling water for 2-3 minutes, then plunge into ice water. Sauté in olive oil with salt and pepper before serving.
- 4
- 5
Desserts
- 6
Baking the Chocolate Soufflé
Prepare the soufflé mixture and pour into buttered ramekins. Bake at 180°C (350°F) for 12-15 minutes until puffed.
- 7
Serving the Dessert
Serve the warm chocolate soufflé with a scoop of vanilla ice cream on top.