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Upgrade to paid account and never see ads again! 21 March 2009 @ 11:57 am. Sorry I'm a little late posting.I took a nap. In October we started our journey through haute cuisine with a sampling of cuisine classique. In November we finish with nouvelle cuisine. I attempted to use recipes that had similar ingredients, or were an updated version of the dishes in the previous month, just to highlight the differences between the two parts of Haute Cuisine. Here it is;. Jean and Pierre Troisgros. Large menus we...

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Upgrade to paid account and never see ads again! 21 March 2009 @ 11:57 am. Sorry I'm a little late posting.I took a nap. In October we started our journey through haute cuisine with a sampling of cuisine classique. In November we finish with nouvelle cuisine. I attempted to use recipes that had similar ingredients, or were an updated version of the dishes in the previous month, just to highlight the differences between the two parts of Haute Cuisine. Here it is;. Jean and Pierre Troisgros. Large menus we...
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blueharland | blueharland.livejournal.com Reviews

https://blueharland.livejournal.com

Upgrade to paid account and never see ads again! 21 March 2009 @ 11:57 am. Sorry I'm a little late posting.I took a nap. In October we started our journey through haute cuisine with a sampling of cuisine classique. In November we finish with nouvelle cuisine. I attempted to use recipes that had similar ingredients, or were an updated version of the dishes in the previous month, just to highlight the differences between the two parts of Haute Cuisine. Here it is;. Jean and Pierre Troisgros. Large menus we...

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Mother's Day...and Beyond! - blueharland

http://blueharland.livejournal.com/5635.html

Mother's Day.and Beyond! 21 May 2008 @ 10:58 am. Mother's Day.and Beyond! Mother's day was uber successful, with 44 people being served, a fair proportion of them being mother's. We even had to re-set a couple of tables, an un-heard of occurrence at Beaujena's. Thank you all for coming out, it was the most fun I've ever had in the middle of the night at work (10:00 am is the middle of my sleep period, comes from years of working evenings). We are changing our menu again! Honey Garlic Hemp Shrimp.

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0" class=" actions-entryunit item actions-entryunit item- comments js-elem-color- svgicon ". 14 & ($index 1) % 3 = = 0" class="ljsale ljsale- empty" lj-sale="adfox mobile inpost listing 4" lj-sale-close-less="true" lj-sale-on-scroll="true" lj-sale-window-min="320" lj-sale-window-max="1000" ng-cloak. 4 & ($index 1) % 5 = = 0" ng-cloak. 9 & ($index 1) % 10 = = 0" ng-cloak. 9 & ($index 1) % 10 = = 0" ng-cloak. Sorry, there are no available entries to display. Follow us on Facebook. Follow us on Twitter.

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October Surprise Dinner - blueharland

http://blueharland.livejournal.com/7274.html

October Surprise Dinner - blueharland. 02 November 2008 @ 02:28 pm. Canapés a la Danoise Auguste Escoffier - Ritz Hotels. Sliced brown bread coated with horseradish butter topped with smoked salmon and caviar. Lobster Newburg in Vol au Vent. Charles Ranhofer - Delmonico's. Sautéed lobster meat, flamed with Cognac robed in a custard sauce of eggs and cream, and served in pastry shells. Roast Pork a la Montagne. Grand Hôtel of Paris. Lamb Cutlet Reform Alexis Soyer - Reform Club. Alexis Benoît Soyer. Born ...

4

Nouvelle Cuisine - blueharland

http://blueharland.livejournal.com/7446.html

Nouvelle Cuisine - blueharland. 21 March 2009 @ 11:57 am. Sorry I'm a little late posting.I took a nap. In October we started our journey through haute cuisine with a sampling of cuisine classique. In November we finish with nouvelle cuisine. I attempted to use recipes that had similar ingredients, or were an updated version of the dishes in the previous month, just to highlight the differences between the two parts of Haute Cuisine. Here it is;. Jean and Pierre Troisgros. Large menus were abandoned in f...

5

Mother's Day - blueharland

http://blueharland.livejournal.com/5476.html

Mother's Day - blueharland. 27 April 2008 @ 04:01 pm. Tired of the standard champagne and orange juice? Us too. Cassis and Sparkling wine should spark up your morning. Eggs in an Egg. Scrambled eggs with caviar served in an egg shell. A whimsical offering from the French Laundry that is on its way to becoming a classic. Bacon, Eggs and Toast. Not really. How about a Prosciutto Scotch egg and Brioche French Toast instead? Ham and Cheese Omelette. Waffle with Strawberries and Cream.

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Upgrade to paid account and never see ads again! 21 March 2009 @ 11:57 am. Sorry I'm a little late posting.I took a nap. In October we started our journey through haute cuisine with a sampling of cuisine classique. In November we finish with nouvelle cuisine. I attempted to use recipes that had similar ingredients, or were an updated version of the dishes in the previous month, just to highlight the differences between the two parts of Haute Cuisine. Here it is;. Jean and Pierre Troisgros. Large menus we...

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