The Flavors of France

Did you know we hold tastings every month? If you are planning a large event, contact us about a tasting! 562.492.9555.

Recently we had a Five Course French Tasting here at TGIS. Here are some of the highlights from the menu.

L’Entrée – First Course (Four Appetizers)

PROVENCAL VEGETABLE TART
Savory Tart with Tomatoes, Garlic, Onions, Zucchini, Eggplant,
Bell Peppers, Fennel & Basil With Herbs de Provence

ZUCCHINI FRITTER BON BONS
Topped with Crème Fraiche and Olive Tapenade

CHICKEN CREPE PARCELS
Stuffed with Chicken, Artichokes and Goat Cheese

*Not Pictured*
TUNA TARTARE CONES

Served in a Miso Sesame Cone
Topped with Creamed Wasabi and Sesame Seeds

––––––––––––––––––––––––––––––––––––––––––––––––––––

Le Cours Du Poisson – Second Course

LUP DE MER
Brushed with Roasted Garlic, Topped with Nicoise Olives, Dill & Capers
Accompanied with Braised Petit Pois, Artichoke Bottoms & Baby French Carrots
Finished with a Citrus Burre Blanc
Garnished with a Popcorn Shoot
Paired With A Champagne Sorbet Palate Cleanser

Below: The traditional French plating of the Lup de Mer

––––––––––––––––––––––––––––––––––––––––––––––––––––

Le Plat Principal – Third Course

5 OZ SOUS VIDE FILET MIGNON
With Mediterranean Spices and Sea Salt
Finished With Bearnaise Sauce
Paired With a U-10 Shrimp Parsaillad
With Lemon, Garlic and Parsely
And a Petite Gruyere & Caramelized Onion Potato Tower
Accompanied with Roasted Purple Cauliflower & Asparagus
Garnished with a Popcorn Shoot

––––––––––––––––––––––––––––––––––––––––––––––––––––

Le Fromage – Fourth Course

FRENCH CHEESE BOARD
Triple Cream Brie, Comte, Chevre & Roquefort
Paired With Crusty Sliced Baguettes, Crostini and Toasts
Accompanied With Dried Fruits and Nuts

––––––––––––––––––––––––––––––––––––––––––––––––––––

Le Dessert – Fifth Course

JOI DE VIVRE DUET
Mini Chocolate Crepe Purse
Over a Raspberry Coulis
Paired with
Mini Vanilla Creme Brulee
Torched Onsite