New Year’s Eve

January 1, 2011

There were four of us celebrating the end of 2010 and the start of 2011 at our house in Beaulieu-sur-Mer. I prepared a festive dinner. Jean and Christiane brought the excellent bottles of Champagne and of Bordeaux.

Our gardener, Bruno, picked the remaining cauliflower from our kitchen garden in the morning; I used the firmest one, but it wasn’t firm enough to slice as Eleven Madison Park had done it so I used flowerlets.

I laid out ingredients in our kitchen in the afternoon and started chopping, slicing, cooking etc.
 


The fantasy rice to go with the monkfish would be called crab fried rice in New York, although I added some cross-cultural items such as sultana raisins and pine nuts.

Preparations were done two hours before the guests arrived so I could relax and get ready to enjoy the evening. Linda set the table for four.


For aperitif and with the first course we had
Dom Pérignon, Vintage 2002
 

The first course was
Anguille fumée avec sa petite salade de concombres

The smoked eel is brought to us from Holland by our good friends Kees and Els. The cucumber salad offsets its richness.

With the next two courses we drank
2002 Gewürtztraminer, Dopff & Irion, Grand Cru Vorbourg

The second course was
Soupe tiède de moules.

This cool, creamy bisque of mussels is enhanced with bits of sausage and fennel.

Third
Délice de queue de lotte au safran, riz fantaisie

The simplicity of the baked chunk of monkfish is offset by the complexity of the crab fried rice.

With the two meat courses and the cheeses we enjoyed bottles of
1994 Château Latour

and
1995 Côte-Rôtie, Brune et Blonde de Guigal

To drink at the end of the meal with the mignardises from Patrick Moriano, our excellent local chocolatier and patissier, was a
1993 Banyuls Rimage, Cellier des Templiers

The first meat course was
Emincé de veau, champignons, échalotes, châtaignes sur tagliatelles à la crème de truffes « Bruno »

The ragout of veal, mushrooms, shallots and chestnuts was enhanced with a truffle cream I bought from Terres des Truffes, the shop in Old Nice of Bruno of Lorgues, the regional truffle king.  

Carré d’agneau, chou-fleur du jardin aux épices des Indes

The lamb and cauliflower were roasted with cumin, cardamom and sesame.

Fromages
Tomme de montagne
Selles-sur-Cher cendrée au lait cru de chèvre
Saint Marcellin au lait cru
Nougat Noir au figues
I didn’t get photos of the cheeses or mignardises as they were on little plates being passed around and I wasn’t really thinking photography at that point. We had a fine evening and a good start to 2011. We hope that you did too.

6 Responses to “New Year’s Eve”

  1. June Says:

    Mike, Looks like a fantistic meal and a great start to a wonderful 2011 for you and Linda for both food and life in general.

    June

  2. Elaine Ridder Says:

    HAPPY NEW YEAR!!!

    THANK YOU FOR SHARING YOUR EPICUREAN
    WORLD WITH ME! MAY 2011 BE FILLED WITH
    GOOD FOOD, WINE, FRIENDS, FAMILY AND
    FUN.

    Elaine

  3. Jerry Vance Says:

    Once again the master chef has done it. Why go to a fancy resturant when Mike can do it as well or better than some of them. Happy New Year to you and Linda from warm Arizona.

  4. sue girdwood Says:

    What a wonderful way to see in the New Year. I can only hope that all my friends around the world who booked into lovely retaurants for their New Year’s Eve celebrations ate meals remotely like the one you prepared, Mike!

    Happy New Year, Linda and Mike. Happy travelling and happy eating. It’s wonderful to be able to enjoy your adventures vicariously!
    Sue

  5. Laurent Says:

    Hello Linda, Michael,

    First of all, my best wishes for 2011 !! I hope we’ll have more opportunities to meet ! All the best for you and families.

    Nice menu cooked for NY’eve !! And the wines looked gorgeous !

    Cheers
    Laurent

  6. Cary Ridder Says:

    Hi Michael and Linda:

    I really enjoy your blog – both the photos and the comments. But wonderful as the Eleven Madison meal was, I thought your New Year’s Eve dinner sounded and looked fabulous. An inspiration for another year… – Cary


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