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Thread: Menu-1/20

  1. #1
    andynap is online now
    SBH Insider Joined: Oct 2002 Philadelphia Posts: 43,934

    Menu-1/20

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    Andy

  2. #2
    Hawke is offline
    SBH Insider Joined: May 2011 Posts: 891

    Re: Menu-1/20

    Young rooster on the menu again at les Bananiers. Has anyone tried it?

  3. #3
    cassidain is offline
    SBH Insider Joined: Jul 2007 Ailleurs Posts: 6,408

    Re: Menu-1/20

    Quote Originally Posted by Hawke View Post
    Young rooster on the menu again at les Bananiers.
    Le coq est le représentant mâle adulte de plusieurs espèces de galliformes.
    Le terme de "poule" est le nom généralement donné à la femelle de plusieurs espèces d'oiseaux, en particulier à la poule domestique (Gallus gallus domesticus). Ce terme peut désigner d’autres espèces de galliformes, telles que la poule faisane, la poule de bruyère et la poule d’Inde, dont les mâles respectifs sont le faisan, le coq de bruyère et le dindon.
    Le poulet désigne une jeune volaille de la sous-espèce Gallus gallus domesticus. Un petit poulet mâle s’appelle un coquelet, alors qu’un poulet femelle est une poulette.
    Un chapon est un jeune coq castré pour que sa chair devienne plus tendre, tandis qu’une poulette à laquelle on a ôté les ovaires - dans le même but - est appelée poularde. Mais là, on franchit les frontières de la biologie pour entrer dans le domaine de la cuisine…
    Fils du Sud - Ministre de la Santé

    If I can't wear my Havaianas, I ain't goin'...ÀMHA

  4. #4
    stbartshopper is offline
    SBH Insider Joined: Dec 2013 Indianapolis, Indiana, U.S.A. Posts: 9,056

    Re: Menu-1/20

    The fish at La Licorne sounds delish!

  5. #5
    KevinS is online now
    Senior Insider Joined: Jul 2003 Boston Posts: 20,078

    Re: Menu-1/20

    Fish “en papillote” is one of the easiest ways to cook fish, whether you use the traditional parchment pouch or aluminum foil. Done right, it’s hard to overcook the fish, and it comes out moist every time. I don’t know how La Licorne will prepare it, but we add julienned vegetables to the pouch, and a splash of liquid such as white wine.

  6. #6
    dadto6 is offline
    SBH Insider Joined: Aug 2013 Northern Virginia Posts: 2,037

    Re: Menu-1/20

    If you read the daily specials, in depth, Mahi-Mahi cooked in foil is offered by many establishments. I'm sure La Licorne will do a fine job but they are not innovators, it is very common at many restaurants.

  7. #7
    sixweeks is offline
    SBH Member Joined: Nov 2008 Boston Posts: 30

    Re: Menu-1/20

    Les Bananiers' Coquelot rôti sauce échalote, haricots verts.....and the tartufata pizza.....both delectable!

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  8. #8
    amyb is offline
    SBH Insider Joined: Apr 2008 Glen Cove,L. I., NY Posts: 26,026

    Re: Menu-1/20

    Wonderful pizza creation... filling and then the leftovers are great nibbles to have in the freezer for reheating and snacking.
    Remember Yesterday, Dream About Tomorrow, But Live Today.

  9. #9
    dadto6 is offline
    SBH Insider Joined: Aug 2013 Northern Virginia Posts: 2,037

    Re: Menu-1/20

    Hello SixWeeks,
    Ahhh, the tartufata pizza. I enjoyed Remy's creation last week, he is the pizza master. Oh, how I wish I could have enjoyed that for lunch today vs. the lousy food I ate for lunch at work. I'm in countdown mode until my next trip.

  10. #10
    lvbookworm is offline
    SBH Member Joined: Feb 2019 Las Vegas, NV Posts: 115

    Re: Menu-1/20

    OOOOOH - that pizza! I can almost smell it from here!

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