French Cuisine

This French pastry was created back in 1910 in celebration of a cycling event, a race from Paris to Brest, and back. The choux pastry of Ginett's Paris-Brest is crispy and filled with hazelnut praline. The smooth, creamy and velvety texture of the nutty and subtle woody flavor of hazelnuts emulsified into the cream coaxes you to repeatedly take bites out of this sinful dessert. While it is rich and creamy, the mousse-like texture of the hazelnut praline is still surprisingly light and fluffy, and the almonds that top the choux pastry add the perfect flavor and crunch.

This chilled dessert is a titillating amalgamation of sweet and zesty flavors that dance and and tingle on the tastebuds. The rich and creamy chocolate ice cream, the icey and tangy lime sorbet and sweet and fruity mango sorbet wonderfully complements each other in its colorful myriad of refreshing flavors.

This hot crock of mussels is the perfect dish to share among friends over glasses of wine and engaging banter. The mussels are fat, plump, springy, juicy and taste of the sea. The mariniere sauce is garlicky, buttery, and herby with a hint of sweetness and tanginess from white wine, that further accentuates the oceanic succulence of the mussels. The dish is served with crisp golden fries that is best eaten when allowed to soak up all the delectable buttery goodness of the light but flavorful sauce.

This appetizer is a marriage of two differently prepared slices of foie gras. The foie gras terrine is derived from a whole liver that has been de-veined, mashed into a pot and cooked in a water bath on an extremely low heat, resulting in a densely packed slab of liver that retains its purest flavors. The terrine is thick, buttery, and creamy with nuanced notes of a floral sweetness. The pan-seared foie gras (our favorite method of preparation for foie gras), is flash seared on high heat so that the exterior crisps up and caramelizes while the fat in its interior melts just ever so slightly and inundates the entire lobe with an silky oiliness. This sublime piece of decadence disintegrates into a rich, creamy, and umami goodness immediately as it touches the tongue, with a hint of sweet smokiness from the seared exterior. The julienned pears and caramelized peaches balances out the richness of the pan-seared foie gras with its sweet and juicy fruitiness.

Two plump parcels of ravioli are served drenched in a luscious black truffle cream sauce. The skin of the ravioli is extremely thin but still has a nice al-dente bite, and the foie gras packed within is rich, creamy, and buttery which rapidly melts in your mouth like the most decadent butter. The juicy and springy chanterelle mushrooms and grated parmesan cheese amps up the intensity of the earthiness and muskiness of this truffle dish.

Ginett's Roasted Bresse Chicken is sous vide to lock in all its glorious juices and heavenly fat before it is roasted on high heat so that the chicken skin undergoes the Maillard reaction and turns a lovely dark brown. The skin is fatty, gelatinous and so succulent that it explodes with juices as you chow down into it, and the meat is incredibly dense and moist with a delicate sweetness. It is served with soft-boiled ratte potatoes in a pool of a musky and savory black truffle butter and topped with black truffle shavings.

Nestled at the bottom of this fairy tale terrarium is a sous vide egg that has been conscientiously cooked at a precise temperature of 62°C in an immersion bath for 20 – 25 minutes. A thick blanket of black truffle pureé incorporated with doubled-boiled beef consomme is layered over the egg before the dish is fairy-dusted with black truffle shavings, truffle croutons, pink ixora, and finished off with a dollop of whipped cream. The 62°C egg is cooked to the epitome of perfection, the molten yolk erupting from its wobbly cocoon of silky egg white with a perfunctory poke and inundating the earthy black truffle pureé with its thick, rich and gooey golden syrup. The double-boiled beef consomme contributes to a hearty and comforting accent, while the truffle croutons provide a contrasting crunch to this rich and decadent dish overflowing with the taste of earth and magic.

Velouté is a French word that translates to “velvety” in English, which very accurately describes this light and deluxe soup. Ginett's velouté is painstakingly prepared by puréeing Jerusalem artichokes in a cream of root vegetables and then pressing it through a fine sieve to eliminate any fibrous textures from the root vegetables, extracting a smooth, rich and creamy liquid that has been heavily infused with the earthy, nutty and savory essence of the Jerusalem artichokes and other root vegetables. The soup is crested with black truffle foam, sprinkled with crunchy bread chips and black truffle strips. The full fruition of this exquisite recipe is a delicate illusion of a truffle rain cloud melting in your mouth with just an airy whiff of the nutty, savory and potato-like earthiness of the Jerusalem artichokes.