Between careful presentation, seasonal foods and unexpected combinations: here is the refined fall menu you need.
When it comes to preparing a menu with finesse and elegance, each step is important. The foods chosen have no other choice than to be as fresh as possible, to obtain maximum flavors, aromas and nutritional benefits. In the produce section, we turn to seasonal products in warm, orange colors. When choosing recipes, we focus on original and contrasting combinations, both in terms of colors and flavors as well as cooking and textures. Indeed, for refined dishes worthy of the greatest chefs, there is nothing like a perfect balance between tender and crunchy, cooked and raw, or even smoked and grilled.
A careful presentation
When setting up, we leave nothing to chance, starting with the choice of tableware. For greater finesse, we opt for portions prepared individually, directly on each guest’s plate. Regardless of the recipe chosen, it is better to have a plate larger than the food presented than a dish that is too small and the food will overflow. Like most chef restaurants, the mini formats and portions promise an elegant look.
The ideal refined fall menu
As a starter, let yourself be tempted by a sublime plate of kabocha squash, mini leeks and black garlic. A vegetarian recipe that highlights the Japanese cousin of green pumpkin: kabocha squash, with firm and tasty flesh. The black garlic puree adds slightly sweet notes, which contrast everything perfectly. You can prepare the rice in advance, to concentrate on cutting seasonal vegetables. These must be cut into rectangular slices. The butternut squash is on its side, marinated in advance in sugar and rice vinegar. Just before serving, grill the leeks and Japanese squash for a few minutes.
As a main course, we love this preparation of monkfish roasted in butter, pumpkin, chard and quince chutney. The pumpkin (or squash) is pureed, while the fish is seared, skin side down, in a hot pan with a little oil and sage leaves. A recipe imagined by chef Olive Davoux, from the Sur Mer restaurant in Paris.
To finish in style, there’s nothing like roses made from puff pastry apples. We cut them into a semi-circle to form the petals, before slipping them into puff pastry coated with jam. Bake for about 45 minutes in muffin tins.
Kabocha squash, baby leeks and black garlic
- 4 people
- Level: Easy
- 15 minutes of preparation
- See the recipe: Kabocha squash, baby leeks and black garlic
Roasted monkfish with butter, pumpkin, chard and quince chutney
- 2 persons
- Level: Easy
- 20 minutes of preparation
- See the recipe: Roasted monkfish with butter, pumpkin, chard and quince chutney
Puff apple roses
- 6 persons
- Level: Very easy
- 25 minutes of preparation
- See the recipe: Puff apple roses