Ring in 2013 - Chez Daniel Style

In France, New Year's Eve, known as la Saint-Sylvestre, is generally celebrated with a feast. Here at Chez Daniel  we felt that our New Year's Eve celebration should be no different.

Tonight, Monday, December 31st, Chez Daniel will again be offering our famous Prime Rib feast for just $35. We'll also have a King Crab Legs Dinner for $42 as well as a Fresh Lobster Tail Dinner for $45. All of the specials will come with starch and veg du jour along with our house salad and freshly baked bread.

For a broader selection, our full dinner menu will also be available. Accompany your feast with a bottle from our hand-picked selection of choice sparkling and traditional wines, and let Chez Daniel be your New Year's Eve dining destination.

Should you choose to make a night of it, our convenient location within the Embassy Suites Bloomington West hotel means you're in close proximity to one of the best lodging options in the city! Plus, if you stay over, you get to take advantage of the nightly manager's reception, offering free cocktails and snacks to hotel guests as well as our complimentary cooked to order breakfast on New Year's Day!

Dinner service runs from 5:00pm to 10:00pm and dining reservations may be made online at Open Table or by calling Chez Daniel at 952-888-4447.

To make a reservation with the hotel, please CLICK HERE.

Please note, Chez Daniel will be closed on Tuesday, January 1, 2013 to celebrate New Year's Day.

Bûche de Noël

REPOST - This post originally appeared last holiday season. 

The Bûche de Noël, or Yule Log, is a traditional French treat that is served at Christmastime. As you can see, the sweet interpretation of the Yule Log is taken quite literally, in that it is baked and decorated to look specifically like a log for the fire.

Dating back to ancient festivals, the Yule Log tradition was handed down from the ancient fire-festival of the Winter Solstice. Nowadays, the Bûche de Noël is a holiday treat that is eagerly awaited all year by Francophiles.

Grab a Bûche de Noël at a local French bakery or even create your own to share at your holiday celebrations. One of the most comprehensive recipes we've found comes from Saveur, and it does require some time, patience, and baking ability. However, we can't think of a more perfect gift for the foodies in your life!

SAVEUR's Bûche de Noël
Serves 8

The edible Yule log became popular on French tables in the early part of the 1900s, when Christmas became more of a secular holiday. This recipe was inspired by the celebrated Paris pastry shop Ladurée.

FOR THE ICING:
12 oz. semisweet chocolate
8 tbsp. unsalted butter
2⁄3 cup heavy cream

FOR THE MERINGUE:
10 tbsp. sugar
2 large egg whites
2 pinches cream of tartar
Pinch salt
1⁄2 tsp. vanilla extract
1⁄4 cup cocoa powder
1⁄2 cup confectioners' sugar

FOR THE ROULADE:
2 tbsp. softened butter
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
7 egg whites
2 tbsp. sugar
2 tbsp. dark rum

FOR THE FILLING:
4 oz. semisweet chocolate
6 tbsp. sugar
3 egg yolks
12 tbsp. unsalted butter

1. For the icing: Melt chocolate and butter in the top of a double boiler set over simmering water over medium-low heat, whisking often. Remove from heat and gradually whisk in cream. Transfer to a medium bowl and set aside at room temperature, stirring occasionally, until icing thickens, about 4 hours. (Don't refrigerate; it makes icing hard to spread.)

2. For the meringue: Preheat oven to 200°. Combine sugar and 1/4 cup water in a small saucepan, cover, and bring to a boil over medium-high heat, swirling pan several times until sugar has dissolved, 1–2 minutes. Uncover pan and continue to boil until syrup reaches softball stage or 236° on a candy thermometer, about 4 minutes more. Put egg whites in the bowl of a standing mixer fitted with a whisk and beat on medium speed until frothy, then add cream of tartar and salt. Gradually increase speed to high and beat until soft peaks form, about 30 seconds. Slowly pour in sugar syrup while continuing to beat until whites cool to room temperature and become thick and shiny, about 10 minutes. Stir in vanilla. Use a rubber spatula to transfer meringue to a pastry bag fitted with a 1/4" plain pastry tip. To make meringue mushrooms, hold pastry tip perpendicular to a parchment paper-lined baking sheet and pipe meringue into the shapes of mushroom caps and stems of various sizes, then set aside for 5 minutes. Lightly moisten a fingertip in cold water and smooth out any "tails" left behind on mushroom caps. Bake meringues for 1 1/2 hours. Turn off oven and allow meringues to rest in oven until dry and crisp, about 1 hour. Bore a small, shallow hole in center of underside of each mushroom cap with the tip of a paring knife. "Glue" stems to caps by dipping tips of stems into icing, then sticking into holes in caps. Sift a little cocoa powder on tops of caps. Meringues can be stored in an airtight container at room temperature for several days.

3. For the roulade: Preheat oven to 375°. Line a 16 1/2" × 12" heavy baking pan with buttered parchment paper, cut large enough to hang over sides of the pan by about 1". Put chocolate in a large mixing bowl and set aside. Bring cream just to a boil in a saucepan over medium heat, then pour over chocolate and whisk until smooth. Set aside to cool. Beat egg whites in the bowl of a standing mixer fitted with a whisk on medium speed until frothy; increase speed to medium-high and gradually add sugar, beating constantly, then increase speed to high and beat until stiff, glossy peaks form, 30-40 seconds more. (Don't overbeat.) Mix one-third of the whites into chocolate using a rubber spatula, then gently fold in remaining whites in two batches, taking care not to deflate batter. Spread in prepared pan and bake until a toothpick inserted in center comes out clean, 10–12 minutes. Set aside to cool in the pan.

4. For the filling: Melt chocolate with 2 tbsp. water in the top of a double boiler set over simmering water over medium heat. Stir to combine, then set aside to cool. Combine sugar and 3 tbsp. water in a small heavy saucepan; cover and bring to a boil over medium heat, swirling pan several times until sugar has dissolved, about 1 minute. Uncover and continue to boil until syrup reaches the softball stage or 236° on a candy thermometer, about 5 minutes more. Meanwhile, beat yolks in the bowl of a standing mixer fitted with a whisk on high speed until thick and pale yellow, about 3 minutes. Reduce speed to medium and gradually pour in hot syrup. Beat constantly until mixture cools to room temperature, about 10 minutes. Allow butter to soften, then beat into egg mixture 1 tbsp. at a time, waiting until it's completely incorporated before adding more; continue beating until thick and smooth, about 5 minutes total. Stir in cooled chocolate and set aside.

5. To assemble the bûche: Transfer roulade with parchment to a clean work surface, sprinkle with rum, then spread filling evenly over top using a metal spatula. Grab the long edge of the parchment paper with two hands and gently roll roulade onto itself, pulling off paper as you roll. To make stumps, diagonally cut a 2" length from each end of bûche; then, to make the stumps thinner than the bûche, partially unroll each piece, trim off flap, and discard. Set stumps aside.

6. Using two long metal spatulas, carefully transfer bûche to a serving platter lined with strips of waxed paper. "Glue" stumps onto bûche with some of the icing. Melt 1/4 cup of icing in a saucepan over low heat, then spoon it over stumps to coat completely. Spread remaining icing on bûche, dragging spatula along icing to simulate tree bark. Remove waxed-paper strips. Decorate with mushrooms, then sift confectioners' sugar over mushrooms and bûche.

A perfect treat for a holiday tradition!

Joyeux Noël!

Lait de Poule

As we continue our foray into Christmas in France and accompanying French traditions for the holidays, we had to include Lait de Poule. In fact, you're probably already quite familiar with Lait de Poule at the holidays, but under its English name, eggnog. Literally translated to Hen's Milk, Lait de Poule is a holiday drink that was traditionally enjoyed on Christmas night, but is now embraced throughout the winter season, especially around the holidays.

Pretty identical in composition to the traditional eggnog that you've undoubtedly tasted, Lait de Poule is composed of milk/cream, sugar, and eggs and is often mixed with an liquor component as well.

Whether or not you decide to go boozy, you definitely have to whip up a batch of homemade Lait de Poule this holiday season. That stuff in the carton just cannot compare!

You can even cut the batch and make enough for one in a martini shaker. If making for children and the under-21 crowd, simply omit the alcohol. 

The typical homemade eggnog calls for raw eggs; however, if you're feeling that's just a bit too daring for your holiday celebration, you can follow a cooked egg recipe as well. 

For the traditional uncooked version, we like CHOW's Best Eggnog Recipe (adapted from Jonathan Hunt), but feel free to Google a variety you prefer or come up with your own! If you're looking to whip up a batch of Lait de Poule, Cate from Girl Cooks World can you help you out with her recipe for Lait de Poule - Spiked Eggnog. 

À votre santé and Joyeux Noël!

Chez Daniel's Famous Christmas Day Champagne Brunch

Celebrate the joys of Christmas with this harmony of French and American cuisine designed by Executive Chef Pierre Jean Laupies. Our Christmas Day Champagne Brunch combines the best of breakfast, lunch and dinner in one magnificent buffet spread.

And this year promises to be no different! Join us on Tuesday, December 25 from 10:30am - 2pm.
 

Reservations are strongly encouraged and can be made by calling Chez Daniel at 952.888.4447 or online at Open Table.

If you're looking for a great way to break bread with your family and friends on Christmas Day without the hassle of cooking or cleaning up, we hope you'll join us!

Joyeux Noël!

Cookie Exchange en Français

'Tis the season for drinks with friends, holiday parties, gift giving, and the cookie exchange, of course! This year, add a little French flair to your holiday baking and whip up a batch (or five) of some traditional French cookies to delight guests at your next party.

Below, we've listed some of our favorite French cookies for your holiday baking pleasure. (Otherwise, if baking just isn't your thing, you're lucky we live in a metropolitan area that has so many great bakeries. In which case, you can just purchase cookies to your heart's content).

French Christmas Cookies

Madeleines - A French cookie favorite, Madeleines delight in any season; however their warm buttery flavors with just a hint of lemon and pretty shell shape are sure to brighten any cookie exchange!

French Macarons - Can you just imagine receiving a jar full of these beautifully colored meringue delights as a gift? Perfection! We advise going for a holiday-esque flavor like Peppermint (and roll the cream-edged middles in crushed candy canes), Chocolate Mint, or maybe even Egg Nog!

Gaufrettes - Gaufrettes are the pretty French cousin of Christmas cookies that many of us Midwesterners have long enjoyed at our family celebrations, Krumkake. Similar to Krumkake, Gaufrettes also have mercifully few ingredients and are also cooked on a waffle-type iron. Enjoy your Gaufrettes sandwiched around caramel sauce with your coffee this holiday season!

Forgotten Cookies (or Kisses) - The fun of these chocolate meringue delights is that they're simply "forgotten" in a turned-off (but pre-heated) oven overnight. Quite the fun surprise find for the kids on Christmas morning!

Cinnamon Palmiers - An easy cookie for the pastry lover, Palmiers incorporate cinnamon sugar and store-bought puff pastry. However, the taste and pretty rolled shape alone are sure to win you accolades at your cookie exchange!

We hope this gives you a good head-start on that holiday baking. Plus, if you ever need any taste testers, you know where to find us!

What are your favorite holiday cookies to bake (and/or eat)?

Le Gros Souper

Since it's officially December, it's time to turn our focus to the season at hand, the holidays. From French holiday food traditions to holiday happenings around Chez Daniel, we'll keep you up-to-date on the best of the season, so you can enjoy your "Noel" to the fullest.

In Provence, the southern French region that borders Italy and the Mediterranean, a Christmas tradition centers around Le Gros Souper. Literally translated to The Great Supper, Le Gros Souper refers to the Christmas feast. Typically served on Christmas Eve (before revelers attend Midnight Mass), the feast is very symbolic in that each portion of the feast means something.

The feast is set up on a large table covered in three white tablecloths. On the table, three candlesticks and three saucers of St. Barbe's sprouted wheat are placed, the repetition of threes being symbolic of the Holy Trinity. Then, Le Gros Souper begins with seven meatless dishes that are said to symbolize Mary's labor pains. These meatless dishes are generally comprised of seafood and vegetable dishes.

Last, but certainly not least, the meal concludes in grand fashion with the 13 Desserts. Representing Jesus and the 12 disciples, the 13 desserts are served all at once at the end of the meal and it is customary for each guests to take one of each offering. Dried fruits and nuts, fresh fruit, and of course sweets are all included in the 13 separate desserts. A recent addition to the 13, the Bûche de Noël, or Yule Log as it's commonly known, now graces the finale of most Gros Soupers. Additionally, French children will often be required to name each of the 13 offerings prior to being allowed to take part.

This holiday season, we advise incorporating the 13 desserts into your feast, especially the Bûche de Noël!

Thanksgiving Wines

A few weeks ago, we posted about some great wines that are just perfect for pairing with those fall flavors. This week, however, we wanted to talk turkey. Well, turkey and all its finery to be more exact, as we dish about some of the best wines for pairing with your Thanksgiving feast.

Typically for turkey, you think a dry white wine should suffice. Good for pairing with your juicy Thanksgiving bird, and you're generally correct. However, depending on the sides you're incorporating into your Thanksgiving feast, your wine selection can broaden accordingly. Additionally, many guests have their own preferences that may run afoul of conventional pairings, so it's best to have a few go-to varieties on hand to suit everyone's palette while still complementing that dinner you worked so hard to prepare.

For the sake of sanity, we made a few suggestions in the following wine categories to help you choose which selections to keep on hand this Thanksgiving. (For the sake of your wallet, it's up to you how many of each variety and at what vintage/price point you choose to enjoy).

the Sparkler

A before dinner warm-up when served with pre-meal relishes and appetizers as well as an all-around celebratory choice, a good sparkling wine is a great Thanksgiving choice. A drier brut is a good option for warming the appetite, and it even pairs quite nicely with the holiday bird.

the White

You have several options in this department. The Sauvignon Blanc is a classic Thanksgiving choice, as it pairs particularly well with not just turkey, but many of the traditional Thanksgiving side dishes too. A drier Gewürztraminer is also a favorite for with those savory holiday flavors, and your sweeter Rieslings can be a crowd pleaser when complementing squashes and other spiced wintry flavors.

the Red

A rich spicy Zinfandel is a great choice for a red Thanksgiving wine. With its bolder flavors, it pairs really well with cranberries and many other Thanksgiving flavors. Other great red options include the Pinot Noir, and if you're so inclined (like us), the Beaujolais. Traditionally released just before Thanksgiving, the Beaujolais Nouveau is not a wine meant to be aged. Its fruity flavors pair well with the larger meal, and it's generally a more approachable red for those non-wineophiles in your life. 

We hope this guide gets you started on making wine selections for your feast. However, if it just seems like too much trouble, you're always invited to join us for our Champagne Thanksgiving Brunch instead! We'll take care of ensuring all your favorites are prepared with the correct wines on hand for you to enjoy them with. 

For more information or for reservations, please contact Chez Daniel at 952-888-4447.

Happy Thanksgiving!

Chez Daniel Thanksgiving Brunch - 2012

It's back! Our bountiful Thanksgiving Champagne Brunch that is! Join us from 10:30am to 2pm on Thanksgiving Day (Thursday, November 22, 2012) for a feast like no other. We'll have all of your traditional Thanksgiving favorites featured alongside our staple brunch offerings.

2012 Thanksgiving

Champagne Brunch Menu

Carving Stations

Roast Turkey with gravy or orange-cranberry sauce

Roast Ham with brown sugar-pineapple glace

Egg benedicts | Hash browns

Waffles with strawberry sauce, whipped cream and syrup

Roasted pork tenderloin with an orange-maple sauce

Green beans with toasted almonds

Sausage & Bacon

Seafood with fennel caper sauce

Homemade pot roast

Sweet potatoes with marshmallows

Butternut squash soup | Roasted garlic mashed potatoes

Omelet Station

Asparagus with house dressing, chopped egg and truffle peelings

Beet and orange salad

Roasted pear salad with candied pecans and Roquefort cheese

Marinated mushrooms

Butternut squash, fingerling potatoes, and scallops salad

Egg salad | Herring | Cheese board 

Fruit tray | Vegetable tray | House pate

Whole poached salmon | Smoked salmon | Shrimp cocktail

Dessert station & Chocolate Fountain

Assorted Desserts | Chocolate & Fruit tarts | Mini Creme Brulee 

Strawberries | Pound cake | Pineapple

Rice crispy treats | Marshmallows

We sincerely hope that you'll join us this Thanksgiving and leave the cooking and cleaning to us, so that you can spend more time with your loved ones! Thanksgiving Brunch is prices as follows:

Adults: $28.95, Kids 5 to 12: $12.95, Kids 4 & under: Free.

To make your party's reservation, please visit Open Table online or call Chez Daniel at 952-888-4447. 

Happy Thanksgiving!

Veterans Day

As we in America celebrate our veterans this Sunday, November 11, the French will be doing the same. Just as in the United States, where we honor our veterans on the 11th day of the 11th month at 11:00am, so do the French.

November 11 marked the end of World War I and was originally set apart as Armistice Day, a day of remembrance for those who had served in the first world war. The day then evolved into a holiday that celebrates the remembrance of all who fought and even died as they served to protect France in any war.

Armistice Day is a very serious holiday in France. Most French have the day off work and there are many other commemorative rituals and symbols surrounding the day to honor the memory of the deceased. Just as in many other countries around the world, the French also kick off Veteran's Day with a two-minute "moment of silence".

Then, there are many other ceremonies and commemorations that occur around the country at various battlefields and war memorials, such as the Fort of Douaumont, the location of the Battle of Verdun. Living French veterans and soldiers may even participate in various parades, fully dressed in their military uniforms.

A symbol of the day's significance, the red poppy, symbolizes not just French veterans, but many other countries' veterans as well (including America). Made famous in John McCrae's poem, In Flanders Field, poppies may be worn by veterans or placed on graves in honor of their sacrifice.

This week, we'll close our post with the infamous words of McCrae's poem, a lasting reminder of the price of war and the sacrifice of our soldiers and their families. To the men and women of our armed forces, our gratitude is yours.

In Flanders Fields 

By: Lieutenant Colonel John McCrae, MD (1872-1918) 

Canadian Army

In Flanders Fields the poppies blow 

Between the crosses row on row, 

That mark our place; and in the sky 

The larks, still bravely singing, fly 

Scarce heard amid the guns below.

We are the Dead. Short days ago 

We lived, felt dawn, saw sunset glow, 

Loved and were loved, and now we lie 

In Flanders fields.

Take up our quarrel with the foe: 

To you from failing hands we throw 

The torch; be yours to hold it high. 

If ye break faith with us who die 

We shall not sleep, though poppies grow 

In Flanders fields.

La Toussaint & Le Jour des Morts

Happy November! This past week, we celebrated Halloween, All Saints Day (or La Toussant in France), and Le Jour des Morts (All Souls' Day). While Halloween is becoming increasingly popular with the globalization of American holidays and traditions, La Toussaint and Le Jour des Morts are both French through and through.

Halloween in France is celebrated similarly to Halloween in America (when it's actually celebrated); however, many French have boycotted the holiday since there really is no French tradition of celebrating the day in its current form. Only gaining popularity in the last few decades, Halloween was originally promoted by shops and businesses, with the intention being to visit the shops of course. Now, the tradition is celebrated by children going house to house "trick-or-treating" to receive candy and other goodies just as in America.

Celebrated the day after Halloween, on November 1st, La Toussaint is an authentically French holiday. (No American roots here). With origins dating back to the 5th century, La Toussaint began with the Celts celebrating Samhein at the beginning of November. Adapted into the church calendar, it wasn't officially celebrated in its current form, until Pope Gregory IV moved the holiday from May 13th and dedicated the day for the celebration of saints. Marked by the lighting of candles in cemeteries and decorating graves with chrysanthemums, La Toussaint is a day set apart for honoring the mother of God and all of the saints.

Then, the evening of La Toussaint also marks the eve of Le Jour des Morts, or the Day of the Dead, a day set apart for honoring the deceased. During this time, French churches are draped in black and people will commonly visit the graves of deceased loved ones to pray or sing. Additionally, some French will even host parties in remembrance which are highlighted with a special feast at midnight.

If you ever get a chance to be in Paris over La Toussaint, make sure you set aside time to visit the Pere-Lachaise Cemetary, which is one of the most famous cemeteries in all of France. Established by Napoleon I in 1804, it is the final resting place of many famous and historical figures worldwide and encompasses 110 acres of Parisian real estate.

However, don't be surprised if it's quite crowded, as La Toussaint and Le Jour des Morts are both French National holidays and fall during the time French children have a multi-week holiday off of school.

Have you ever celebrated All Saints Day, the Day of the Dead, or a similar holiday? We'd love to hear about it in the Comments' section below.

Restaurant Week Follow-up - Fall 2012

Once again, we are happy to report that Restaurant Week was a giant success. We just loved everyone coming out to brave the snow (eek!) and cool Fall weather for some delicious French fare! We offered prix fixe menus for a 3-course lunch and a 4-course dinner service, rife with options for each course.

Ending on Friday, we just couldn't wait to see what people thought of our revamped menus and options for the Fall 2012 installment of Restaurant Week, so we immediately hopped online to read the reviews. Again, we were so grateful that so many of you not only chose to dine with us this past week, but had a fabulous time to boot!

Here are some of the reviews that we received.

"Lovely ambiance, very pretty inside the restaurant. Went during restaurant week and had a fabulous meal, brie, salad, steak and best mashed potatoes of my life, and a wonderful cream puff for dessert. Service was wonderful! Glad I explored this restaurant during this week, good find!" 

-- Dined on 10/21/12

"The scallop appetizer and sea bass entree were both outstanding!" 

-- Dined on 10/24/12

"We had a great experience at Che Daniel, the food and service were great! I would also recommend going during restaurant week! We definitely felt out of all the restaurants we got a great deal for the price! It was our first time and we'd definitely come back other than restaurant week also. Thanks for a great night! Thanks again!" 

-- David, Dined on 10/24/12

"The Restaurant Week menu was delicious and a great value. Several entree options and discounted wine choices. Friendly staff. Will definitely return." 

-- Dined on 10/24/12

"Gourmet food, great service, very good ambiance." 

-- Dined on 10/24/12

"A wonderful restaurant serving wonderful food, with great service. What else is there?" 

-- Dined on 10/25/12

"We had a great meal. I had the rack of lamb and my husband had the sea bass. Both were great. We also loved the escargot. The wine list looked good but we did not order any. A very nice restaurant considering it is inside a hotel." 

-- Dined on 10/26/12

"I enjoyed the setting and the food was unique. We were taking advantage of the Minnesota Restaurant Association [prix fixe] menu and thought we truly got a bargain." 

-- Dined on 10/26/12

"Food was very good. Great service in that someone was always stopping by to see if we needed anything and to clear empty plates." 

-- Dined on 10/26/12

A hearty merci beaucoup to all who joined us for Restaurant Week, and an extra special thank you to those who took the time to share your experiences. 

We hope you don't wait until the Winter installment of Restaurant Week before joining us again! 

Restaurant Week is Back! October 21 - 26, 2012

The fall edition of Mpls St Paul Magazine's Restaurant Week is just around the corner. You know how much fun we had participating for the first time this past July, so we are just over the moon to get to do it all over again!

Beginning Sunday, October 21 and running through Friday, October 26, we'll be offering several three-course lunch and dinner options at two great price points.

We hope you'll join us for lunch, dinner, or maybe both, since the combinations are endless!

Lunch — $20

Complimentary Non-Alcoholic Beverage
Appetizer (Choose one):

Cream of Mushroom Soup

French Onion Soup

Entrée (Choose one):

Cranberry Chicken Salad - Mixed greens, dried cranberries, red onion, strawberries, gorgonzola cheese, cranberry-port vinaigrette, grilled chicken, and toasted walnuts

Coconut Shrimp Salad - Spinach, red onion, mango, pears, strawberries, pineapple, balsamic- blackberry vinaigrette, candied pecans, and coconut shrimp

Prime Rib Melt - Sautéed onions with provolone cheese, toasted baguette with Au jus and horse radish

Avocado Chicken Melt - Grilled chicken, avocado, pepper jack cheese and roasted red pepper aioli served on sourdough bread

Walleye Sandwich - Canadian walleye beer- battered and fried, served on a toasted bun with creamy tartar sauce

Cranberry Turkey - Sliced turkey, gouda cheese, arugula and cranberry cream cheese, on wild rice bread

Apple Brie Baguette - Grilled chicken, brie & green apples on a baguette

Lobster Ravioli - Wild mushrooms, artichokes, lobster tarragon sauce

Chicken Penne - Toulouse sausage, chicken, tomato cream, mozzarella, balsamic-fennel marinated red peppers, and onions

Chicken Chandelaise - Pan-seared chicken breast, wild mushrooms, prosciutto, none wine cream, mashed potato

Quiche du Jour - Served with straw potatoes, vegetables, and house salad

Dessert (Choose one):

Crème Brulee - Homemade brandied vanilla custard

Profiteroles - Cream puffs filled with vanilla ice cream, topped with hot fudge and raspberry coulis

Chocolate Mousse

Dinner — $30

Hors d'Oeuvres (Choose one):

Escargots - Wild burgundy snails baked in garlic butter

Scallops - Seared sea scallops on potato pancakes with crab, hollandaise sauce and truffles

Pistachio Crusted Brie - Panko and pistachio-crusted French brie with honeycomb, lingonberry sauce, and crostinis

Shrimp Bruschetta - Diced tomato, basil, garlic, butter, crostini, and parmesan

First Course:

House Salad - Mixed greens with walnuts, pickled red cabbage, carrots, and tomato in a tarragon vinaigrette

Entrée (Choose one):

Lobster Ravioli - Lobster ravioli with wild mushrooms, roasted artichokes, and lobster tarragon sauce

Pork Tenderloin - Served with roasted garlic mashed potato and served with apple cranberry sauce

New York Strip - Grilled new York served with porcini mushrooms and demi glaze with house potato

Lamb Chops - Pan-seared, provencal-herb crusted lamb chops with demi-glace & house potato

Filet of Sea Bass - Sea bass with leeks, morel mushrooms & white wine cream sauce with pancetta risotto

Scottish Salmon - Salmon with stone ground mustard cream sauce & tomato coulis with golden jewel grain blend

Roasted Chicken - Served with a wild mushroom risotto cake, spinach, cipollini onions, artichokes, pine nuts and a bleu cheese sauce

Dessert (Choose one):

Crème Brulee - Homemade brandied vanilla custard

Profiteroles - Cream puffs filled with vanilla ice cream, topped with hot fudge and raspberry coulis

Chocolate Mousse

We hope you're just as excited as we are! Join us all next week for Restaurant Week by making your reservations at 952.888.4447 or online at Open Table.

See you next week!

The Famous Croque-Monsieur

Very few sandwiches make it into French cuisine's Hall of Fame status. However, the Croque-Monsieur is no ordinary sandwich. With all of the different and gourmet twists on this toasted work of art, the Croque-Monsieur is the perfect complement to that hearty bowl of soup and just the thing that'll warm you up as the weather turns cold.

The quintessential French bistro sandwich, the Croque-Monsieur is so much more than your typical grilled ham and cheese. With cheese safely enrobed both within and broiled atop the sandwich, the Croque-Monsieur is your fall go-to comfort food.

Literally translated to the Crunchy Mister, you may want to stick to its preferred nomenclature, but either way, a sandwich this good is sure not to disappoint. Whip one up for dinner this week and leave everyone shouting for more.

Pretty much all you'll need is your favorite sandwich bread (white works better than wheat), some sliced deli ham, Dijon mustard, mayonnaise, and the cheese of your cheese. (We recommend Gruyere, but it's up to you). Toast the bread, and then slather one slice each (per sandwich), with mayo and the mustard respectively. Add ham and cheese to the middle, and then place the closed sandwich on a baking sheet. Add more cheese to the top of each sandwich and broil in the broiler setting of your oven (or toaster oven) until bubbly and melted through. 

Voila! Bon appetit!

Also, if you're feeling particularly adventurous, you can always make it a full blown Croque-Madame by adding a fried egg to the top of your Croque-Monsieur. Other variations to the Croque-Monsieur include adding apples and herbs, such as sage, to even creating a rich, velvety cheese sauce for the filling and topping.

Let us know if you have a favorite Croque-Monsieur variation in the comments below. We'd love to try it!

Bloomington, MN Event Caterer

While now may not be the time that most people think of when it comes to getting outside and making the most of things, it's a great time to let you in on a lesser known fact about one of Chez Daniel's capabilities. Not only are we able to host your event on-site, in one of Chez Daniel's Private Dining rooms or in our beautifully spacious ballroom, but we are also able to bring Chez Daniel to you.

That's right, with our sister restaurant Woolley's Steakhouse and under our joint parent company, Tri City Restaurant Management, we're able to provide off-site catering. From family reunion BBQ's to a corporate lunch for employees, graduation parties to beautiful outdoor weddings, we're able to handle it all! Plus, the best part about hiring an experienced caterer for your next event is the fact that you don't even have to worry. Simply leave the planning, the preparation, and the clean-up to us!

Our team is equipped and experienced enough to handle anything your party throws our way. From the food, plates and utensils to linens, decor, and even the tent, we'd love to show you our catering team's capabilities.

Below is a cater-out that we recently hosted on-site for one of our corporate clients. Their event, a picnic complete with pig roast, was a hit!

Guests waiting to go through the buffet line

Chef Peter with the Pig Roast

We even had one uninvited guest try to get in on the delicious Pig Roast!

For more information on how we could help with your next event, please contact us today at 952.888.4447 to be put in touch with a member of our catering team.

We look forward to making your event not just worry free, but unforgettable!

Fall In Love with Fall Wines

If you're more of a purist and our post on Vin Chaud isn't really up your alley, never fear. While we love a good mulled wine, we certainly understand that there are plenty of great wines out there that don't need to be warmed with spices this autumn.

For starters, you may think it's time to put away those crisp whites in favor of the deeper notes and flavors in their red counterparts; however, your go-to bottle choice depends on the age old question, "What's for dinner?" Depending on your main meal, the wine selection could be equally varied.

If you're looking for a great pairing for a hearty stew, cool-weather casserole, or beef dish, you're probably going to go red. While the steadfast Cabernet is generally a suitable choice for pairing with your savory fall feasts, you might want to branch out with a Syrah or a Malbec this autumn.

Syrah (also known as Shiraz) originated in France's Rhône region centuries ago. Increasing in popularity, Syrahs are generally full-bodied with common characteristics including cherries/berries, plum, chocolate, cloves, licorice, espresso, and black pepper. Richly sweet and just a bit spicy, Syrah is an ideal pairing for smoked/grilled meats, stews, and even lightly-spiced wild game dishes. It's also a great wine for those on a budget, because there are many approachable Syrahs and Shirazes on the market for under $30 a bottle.

Malbecs also originated in France, but in the Bordeaux region. Malbecs tend to be a little bit drier than Syrahs, but are equally tasty. With similar fruity notes, such as plums and berries/cherries, Malbecs can also have the spicy characteristics of black pepper, smoke, and earth. Gaining in popularity are Malbecs from Argentina, as they are one of the key wine varietals produced there. For your spicier fall meat dishes, try a Malbec pairing, as they work well with not only grilled fare, but ethnic dishes as well. From Mexican to Thai, Indian to Italian, the Malbec is a versatile and affordable choice.

If you're not feeling red and would like to enjoy a white on those warm fall afternoons, don't put away that corkscrew just yet. Dive back into France's Rhône Valley grapes and try a Rhône-style white blend. With higher ABV's than your typical white wine, you can expect fall-friendly notes of peach, apricots, pears, and of course apples perfectly balanced with herbs, such as lavender and sage. Also a versatile option, try decanting first and then pairing with your favorite cream or cheese-based pasta dish, broiled cauliflower gratin, or even your favorite nut-coated fish and poultry dishes.

We hope this gets you started on building your autumn cellar.

À votre santé!

Chocolat Chaud - French Drinking Chocolate

If you've ever read any period novels or non-fiction texts surrounding colonial America, you've probably heard of Drinking Chocolate. (The word 'drinking' being used as an adjective as opposed to a verb in this context). Drinking Chocolate isn't Hot Cocoa, in that Drinking Chocolate is made with actual melted chocolate while hot cocoa is a mixture comprised primarily of cocoa powder and sugar.

While Drinking Chocolate is the richer of the two, it's often less sweet. Chocolate (and Hot Chocolate's) introduction to Europe began with the Spanish exploration of South America,and then they brought the addictive drink back across the Atlantic with them. However, even the chocolate-loving French were originally skeptical, thinking that chocolate may have been a potent drug. However, with the Paris faculty of medicine's approval and their Spanish Queen Anne of Austria (wife of Louis XIII) being particularly fond of the drink, chocolate was in France to stay.

But we can't let royalty have all the fun! Even you can make your own drinking chocolate right in the comfort of your own home. To stay authentically French, you'll want to refer to your beverage as Chocolat Chaud (or hot chocolate) for starters.

French Hot Chocolate is the perfect way to warm up on a chilly day when you could use some chocolate too. French children luck out, because this drink is typically served at breakfast, but you can make it any time the craving strikes.

Chocolat Chaud

for one

Ingredients

3/4 Cup Whole Milk

1 1/4 Tablespoons Water

1 1/4 Tablespoons Sugar

1 1/2 oz. Dark Chocolate (Good Quality - At least 60% Cacao), chopped

Optional: Whipped Cream, Shaved Chocolate

Directions

1. Warm milk in a small saucepan. Do not boil.
2. Once milk is warm, whisk in water and sugar, stirring occasionally until sugar is dissolved. Increase heat and bring mixture to a boil. 

3. Immediately remove from heat and whisk chocolate into warmed milk mixture.

4. For a true frothy chocolat, use a hand blender to incorporate all ingredients. 

5. Serve immediately, topping with whipped cream and shaved chocolate.

For larger quantities, simply multiply ingredients by servings desired.

Enjoy!

Fall Is In the Air - Mulled Wine

Well, maybe not today with the high still being in the 80's and the sun shining brightly overhead, but if the forecasters are correct for this coming week, fall is definitely in the air. With thoughts of crackling fires in the fireplace and sipping warm drinks dancing through our heads, we thought it was the perfect time to blog about one of our favorite beverages for those cold, Midwestern nights, mulled wine.

Mulled wine actually dates back to the Romans, but is often credited to the English due to its popularity in English literature and lore (Charles Dickens' A Christmas Carol, anyone?). The terminology 'mulled' comes from the Old English word meaning muddled as defined by an alcohol-induced confused state. Originally used as a way to save wine that was about to spoil, mulled wine is a favorite beverage in fall and winter, especially around Halloween and Christmas.

In France, mulled wine is referred to as 'vin chaud' or 'vin chaud aux épices', which literally translates to 'hot wine' or 'hot wine with spices'. The recipe for vin chaud and a traditional mulled wine are quite similar; however, vin chauds tend to be on the less sweet side. As the weather cools down this week and the rain clouds move in, whip up your own batch of vin chaud and chase those chills away.

One of our favorite vin chaud recipes comes from Debra Fioriotto, a recipe contributor to BonjourParis. Here is her recipe from BonjourParis:

Vin Chaud 

Serves 8

INGREDIENTS:

1 bottle Beaujolais Nouveau or Villages

1 vanilla bean, halved lengthwise

1 small lemon, thinly sliced

1 small orange, thinly sliced

Wrap the following spices into a piece of cheesecloth and tie with a string:

2 cinnamon sticks (about 3 inches long)

5 cardamom pods

3 black peppercorns

4 whole cloves

For the sugar syrup:

1-1/4 cups sugar

1-1/2 cups water

PREPARATION:

1. Bring the sugar and water to a boil, stirring until the sugar dissolves.

2. Add the spice bag, wine, vanilla, lemon and orange slices and simmer, stirring occasionally for about 3 minutes.

TO SERVE:

Ladle into mugs and garnish with a lemon or orange slice along with a cinnamon stick. Serve immediately.

Vin Chaud also makes a great accompaniment to a weekend football party or fall gathering as well. Simply make your vin chaud as directed above and then add to a crockpot (or leave in pan), just keeping the mixture drinkably warm. 

Enjoy!

Corporate Client Event | PhotoOpp Bride Edition

This past Thursday (September 6), we had the pleasure of hosting a Corporate Client Event. Now a tradition, we partner with our sister restaurant, Woolley's Steakhouse, as well as our lovely neighbors, the Embassy Suites Minneapolis Airport and the Embassy Suites Bloomington West, in inviting our corporate meeting and event clients to a showcase of some of the best trends and highlights that the industry as well as our properties have to offer.

Our awesome Embassy Weddings' team also lent their expertise in helping display some up-to-the-minute trends as well as to just show off our team's capabilities.

From an Ice Wall that contained small chilled appetizers to a S'mores Station where marshmallow roasting was encouraged, we spared no expense!

                    

We even included an elegant dinner setting and a Sip & Snip non-alcoholic drink bar, where guests could "infuse" their own "elixirs". 

           

 

But the best part of the whole event was the fun we got to have with our clients using the PhotoOpp - Bride Edition app. A photo sharing smartphone app that serves to replace those disposable cameras on each table, the PhotoOpp - Bride Edition app allows guests to snap pictures throughout the event (with a customized app for your occasion). Pictures are then automatically uploaded to the host's online album, where guests can see each other's photos instantly, and they can even be streamed for a live real-time slideshow throughout the event. 

Using the PhotoOpp - Bride Edition app, we encouraged our guests to take funny photos throughout the event. Not only were the photos streamed for a live real-time slideshow throughout the event, but we also had a 3-liter bottle of Perrier Jouët on the line for the guest who snapped the best shot (as voted on, of course). Here are some that were shared:

          

For everyone that attended and helped with the event, our utmost thanks! We are so grateful and lucky to be surrounded by such wonderful clients, team members, vendor partners, and ultimately friends. Without any one of these things, none of the rest would be possible. 

Until next year! 

La Fête du Travail

La Fête du Travail, or Labor Day, is not celebrated on the first Monday in September as in the United States  and Canada. However, in France La Fête du Travail is celebrated on May 1. A chance to celebrate workers' rights, the French have celebrated La Fête du Travail for over 65 years.

Lily of the Valley

Rumored to be a centuries-old tradition dating back to King Charles IX, many French give Lily of the Valley to one another to commemorate the holiday. In 1907, two decades after the movement that celebrated the anniversary of the French Revolution as well as serve as a workers' rights day began, the Lily of the Valley took prominence as the holiday's symbol. 

With the introduction of the eight-hour work day in France, May 1 became publicly recognized as a holiday in 1919. After a hiatus during World War II, May 1 was reinstated as a holiday in 1947, officially becoming La Fête du Travail the very next year. 

Throughout France, La Fête du Travail is a day for celebrating workers and their rights, while campaigning against injustice and promoting human rights in general.

However, since we here at Chez Daniel reside stateside, we will be celebrating Labor Day with the rest of the United States tomorrow. (Please note: We will be closed while we celebrate). Therefore, use the day to reflect on the positive contributions that workers have made for the country as well as be inspired to further the social and economic achievements of our workers. We know we will!

Happy Labor Day!

Chez Daniel -- A Brief History

What does Chez Daniel mean? 

As with the countless French classes that visit, you may be curious as to the history behind Chez Daniel. Well, the French word "chez" most commonly translates to "at" or "at the house(/shop) of" and when used as a name for French restaurants, it depicts the concept of being welcomed into the house of the proprietor or chef. Therefore, Chez Daniel means at the house(/shop) of Daniel.

Who's Daniel?

Over 20 years ago, our own Executive Chef Pierre Jean Laupies, was encouraged by his good friend, Daniel Hubert, to move to Minnesota and assume the role of Executive Chef at a new French Bistro. In 1992, that vision become a reality when Chez Daniel opened its doors to offer elegant French cuisine in a delightful, yet unpretentious, atmosphere. Providing a genuine French dining experience without affectation, Chez Daniel is independently owned and managed by Tri-City Restaurant Management.

What is Tri-City Restaurants?

A hard-working, independent restaurant management company for over 30 years, Tri-City manages  Chez Daniel in addition to its sister restaurant, Woolley's Steakhouse, also in Bloomington. Both well-loved for their unique flavors and personalities, the quality and service at each establishment keeps guests coming back for more.

Now more than two decades later, Chef Pierre Jean still loves to delight guests with his authentic, award winning French fare. “After all these years, I still can’t explain what draws me to the kitchen,” says Pierre Jean of his culinary career, “It is a mystery to me. But it was always there.”

Bon Appétit!

Crêpes

When you say crêpes, most people think pancakes, but French crêpes aren't just a vehicle for sweet toppings. Crêpes are also a savory option when filled with more substantial, dinner-worthy fare. Don't take offense. We certainly believe that fruit and cream sweet crêpes are worthy of their own meal, but we wanted to show are readers the beauty of the crêpe's versatility!

Whether strawberries and cream, apples and caramel, fresh blueberries, Nutella or even Crêpes Suzette, sweet crepes can be filled with pretty much anything. Savory crêpes lend themselves equally to options ranging from bacon and mushroom or turkey and tarragon to spinach, tomatoes, ham, and cheese or the even spicier olive and chicken curry.

Crêpes are pretty simple to prepare, with the preparation further eased with culinary tools such as a crêpe pan and crêpe spreader. No matter your technique, the recipe is generally the same with flour, sugar, eggs, oil (or butter), and milk making up the sweet crêpe ingredients with the savory crêpes following suit, but simply omitting the sugar.

If you're interested in giving crêpes a whirl, but don't feel like making your own, it's a good thing the Minnesota State Fair is just around the corner! When you head to the Great Minnesota Get Together, make sure to stop at the French Crêperie or Minnesota Wine Country where both serve sweet and savory crêpes, so you can try 'em all!

Have a favorite crêpes recipe or simply a preference? Let us know in the comments. We'd love to hear from you!

Variety, It's What's for Dinner

Unlike other restaurants, we like to serve up a healthy dose of variety at every meal. (Ever witnessed our Sunday Brunch spread?) While we have our favorite dishes of course and we're sure you do too, we simply like the choice factor that options lends our menu.

Sure, this means that we need to ensure our culinary staff is well-educated on the preparation of each of the items on our menu, but isn't that the point? No matter who you bring to Chez Daniel, we're sure that each of you will find something to enjoy (and hopefully share). If you can't decide, we're always happy to have you back the next night.

From Steaks and Poultry to expertly prepared Seafood and Pasta dishes, our dinner menu offers guests a taste of France that they're not traditionally exposed to this far inland in North America. Add in the additional options for appetizers, our three house-made soups, salads, and Voila! You've got quite the meal to enjoy.

Stop in for dinner one night this week and see (and taste) for yourself what a difference having choices makes.

For reservations, call us at 952-888-4447 or reserve online at Open Table.

Wedding Fever

Love is in the air! At least that's what we believe based on all of the romantic and beautiful weddings we've had the pleasure of hosting this year. Pretty much every Saturday, we get to experience the joy of two individuals committing to one another and starting a new life together.

Our in-house wedding professionals, the Embassy Weddings team, work diligently to ensure that each and every wedding and reception is a one-of-a-kind affair, one that complements the love of two people and the joy of their families.

    

In our recently renovated full ballroom, we can accommodate up to 420 guests. If your list isn't that substantial, we can easily pare down the ballroom, with each quarter easily accommodating roughly 100 people. We've also seen creative ceremony options, such as the one below, taking place in one portion of the ballroom, with the reception held on the other side. 

If a ballroom ceremony isn't what you had in mind, our beautiful garden atrium is warm and inviting, no matter what the weather's threatening outside.

If love is in the air for you and a wedding's in your future, we invite you to contact us today at 952.967.8709 or bloomington.weddings@hilton.com. 

We look forward to helping transform your special day into the event of your dreams.

Cognac - In Review

As a self-respecting French restaurant, we have our share of cognacs. Outside from what you hear about cognac through pop culture references, how much do you really know about this French liquor?

Well, we've compiled our own little Top 5 list of things that you need to (or at least should) know about cognac.

1. Cognac is actually a variety of brandy.
2. Cognac gets its name from the town in France. (And, it's actually produced in the wine-growing region around the town).  
3. The French are very serious about their cognac. For a brandy to be labeled as cognac, rigorous standards apply, such as the type of grapes, the aging process and length, and more!
4. Depending on the age and blend, cognacs have several official grades which relate to the quality of the cognac. V.S. (Very Special), V.S.O.P (Very Superior Old Pale), and XO (Extra Old) are the main quality grades. 
5. Some of the best cognacs will cost you a pretty penny. Many top rated cognacs sell for upwards of $5,000 per bottle, and the exclusive Remy Martin Louis XIII Black Pearl Limited Edition (released in 2008) dropped on the market with a price tag of $34,000 for 750 ml.

Now that you know a little more about cognac, stop in and try it for yourself. While we don't have the Remy Martin Louis XIII Black Pearl Limited Edition, we do have a nice variety depending on your tastes (and wallet).

Courvoisier - V.S. and Napoleon

Hennessey - V.S., V.S.O.P, X.O., and Paradis

Martell - V.S., V.S.O.P, and X.O

Marte - Cordon Bleu

Remy Martin - V.S., V.S.O.P, X.O

Delamain - Pale & Dry

Á votre santé!

Restaurant Week was a Hit!

Restaurant Week was a hit, and we just can't wait to do it again. We had so much fun and it was so nice to see all the new faces, and based on the reviews we've been reading, it appears that you all had a blast as well!

We were so humbled and gratified while reading the reviews, we just had to share them. Believe me when I say that you made us giddy, friends, giddy. In no particular order, here are some of our favorites:

Chez Daniel has been my favorite restaurant for YEARS!! I take special people there to have a "SPECIAL" dining experience and we DO!! 

--

We were very surprised. We generally do not go to Hotels for dinner. Restaurant Week is a wonderful time to experiment with the 'unknown'. We did, and we came away very satisfied with Chez Daniel. Everything was very tasty and our service was wonderful. I really don't like to eat with the hotel background, but this was okay and not bad. We'd go again, and surely recommend to others.

Special Features: 

fit for foodies, good for groups, neighborhood gem

--

The food was amazing, portion sizes were just right, and we were served by the friendliest of people. All around, a very positive experience at Chez Daniel! 

--

It was a very nice dinner, with attentive service.

Special Features: 

fit for foodies, great for brunch, romantic, special occasion

--

The sea bass was, quite possibly, the best fish I've eaten. Appetizer selection was great...varied and we had scallops, shrimp, and Brie which were all fantastic! Our waitress was friendly, attentive, and knowledgeable. Other staff was attentive to our needs including refilling drinks, taking plates away, etc. Restaurant is inside a hotel so it's a bit of a casual scene for such a pricey place but I enjoyed not having to get dressed up. Jeans are completely appropriate here.

Special Features: 

fit for foodies, good for groups, kid-friendly, special occasion

--

I was very impressed with the whole overall experience of this restaurant. From the greeting to the food to the wait staff, all was fabulous!

Special Features: 

fit for foodies, special occasion, great for lunch

Thanks to your kind reviews, we're the #2 restaurant in ALL of Bloomington on Trip Advisor! 

We tried this place because we saw it on the restaurant week list and are very glad that we did.

I saw some reviews that were talking about poor service but fortunately we did not experience that, we made a reservation for 6pm and beat most of the rush. By the time we were leaving the place was very packed but it seemed like the wait staff was still managing well. 

The food was fantastic! We tried: escargot, shrimp, scallops and brie appetizers, lamb and filet mignon for entree and the creme brulee and cream puffs for dessert. Every bit of food we had was great and I would recommend all of it. That being said the restaurant week price was a VERY good deal and we got four courses for less than the typical entree price, if we had been paying normal prices we would not have been able to try all of those items. 

So, if you visited us during Restaurant Week, thanks so much for giving us a try. And, if you shared your experience, so that others know about Chez Daniel, many thanks again. We really appreciate it! 

Until next Restaurant Week, Au Revoir!

Restaurant Week - July 8 - 13, 2012

We're so excited about this week, because it's not just any week, it's Mpls St Paul Magazine's Restaurant Week, and we're participating for the first time EVER! Beginning Sunday, July 8 and running through Friday, July 13, we'll be offering several three-course lunch and dinner options at some great price points. 

We hope you'll join us for lunch, dinner, or maybe both, since the combinations are endless!

Lunch — $20

Appetizer (Choose one):

Cream of Mushroom Soup

French Onion Soup

Entrée (Choose one):

Cranberry Chicken Salad - Mixed greens, dried cranberries, red onion, strawberries, gorgonzola cheese, cranberry-port vinaigrette, grilled chicken, and toasted walnuts

Coconut Shrimp Salad - Spinach, red onion, mango, pears, strawberries, pineapple, balsamic- blackberry vinaigrette, candied pecans, and coconut shrimp

Philly Steak Sandwich - Beef tips, sautéed mushrooms, onions, green peppers, Swiss cheese, and mayo on a toasted baguette with au jus

Avocado Chicken Melt - Grilled chicken, avocado, pepper jack cheese and roasted red pepper aioli served on sourdough bread

Walleye Sandwich - Canadian walleye beer-battered and fried, served on a toasted bun with creamy tartar sauce

Cranberry Turkey - Sliced turkey and gouda cheese with arugula and cranberry cream cheese on wild rice bread

Chez Daniel Sandwich - Parmesan-crusted sourdough, grilled chicken, mozzarella , prosciutto, tomato, greens, and balsamic vinaigrette

Lobster Ravioli - Wild mushrooms, artichokes, lobster tarragon sauce

Chicken Penne - Toulouse sausage, chicken, tomato cream, mozzarella, balsamic-fennel marinated red peppers, and onions

Chicken Chandelaise - Pan-seared chicken breast, wild mushrooms, prosciutto, none wine cream, mashed potato

Quiche du Jour - Served with straw potatoes, vegetables, and house salad

Dessert (Choose one):

Crème Brulee - Homemade brandied vanilla custard

Profiteroles - Cream puffs filled with vanilla ice cream, topped with hot fudge and raspberry coulis

Chocolate Mousse

Dinner — $30

Appetizer (Choose one):

Escargots - Wild burgundy snails baked in garlic butter

Scallops - Seared sea scallops on potato pancakes with crab, hollandaise sauce and truffles

Pistachio Crusted Brie - Panko and pistachio-crusted French brie with honeycomb, lingonberry sauce, and crostinis

Shrimp Chandelaise - Shrimp sautéed with a wild mushroom and prosciutto in a none wine cream sauce

First Course:

House Salad - Mixed greens with walnuts, pickled red cabbage, carrots, and tomato in a tarragon vinaigrette

Entrée (Choose one):

Lobster Ravioli - Lobster ravioli with wild mushrooms, roasted artichokes, and lobster tarragon sauce

Seafood Linguine - Shrimp, salmon, scallops, mussels, clams, and fennel tossed in a spiced tomato-caper sauce

Filet Mignon - Pan-seared filet mignon with béarnaise sauce & house potato

Lamb Chops - Pan-seared, provencal-herb crusted lamb chops with demi-glace and house potato

Filet of Sea Bass - Sea bass with leeks, morel mushrooms, and none wine cream sauce with pancetta risotto

Scottish Salmon - Salmon with stone ground mustard cream sauce and tomato coulis with golden jewel grain blend

Roasted Duck - Roasted duck with golden jewel blend, blackberry-pear sauce, and port wine reduction

Dessert (Choose one):

Crème Brulee - Homemade brandied vanilla custard

Profiteroles - Cream puffs filled with vanilla ice cream, topped with hot fudge and raspberry coulis

Chocolate Mousse

We hope you're just as excited as we are! Join us all this week for Restaurant Week by making your reservations at 952.888.4447 or online at Open Table. 

Bastille Day 2012

Next Saturday, July 14, marks the annual French celebration, La Fête Nationale (The National Celebration), otherwise known as Bastille Day. Commemorating the first anniversary of the storming of the Bastille on July 14, 1789, Bastille Day mainly celebrates the French Revolution and subsequent establishment of the Declaration of the Rights of Man and of the Citizen.

While Bastille Day in France is quite the event, with parades, fireworks, and more, Minnesota Francophliles can also join in the fun.

The Alliance Français, a Twin Cities French cultural center, will be hosting a Bastille Day celebration this Saturday, July 14, from 4 to 10pm at the Sofitel Hotel right here in Bloomington. For more information and a complete schedule of events, feel free to visit their Bastille Day page.

Barbette will also host their annual Bastille Day Block Party next weekend, on Sunday, July 15. Good news, if you wanted to spend all weekend celebrating! Rain or shine, the event will be held on Irving and Lagoon in Uptown and will feature performances, music, and more! A portion of the proceeds from the event will even be donated to local charity, People Serving People.

So, if you want to get out and get down all in the name of Bastille Day, you've got some options. Of course, a tasty meal at Chez Daniel would suffice just fine as well!

Viva La Revolution and Happy Bastille Day, all!

Staying Safe During Picnic Season

During the summer months, we midwesterners love to take our dining into the great outdoors. From picnics and parties to barbecues and cook-outs, we enjoy spending much of the warmer months out-of-doors, eating!

However, as the weather heats up and the meals head out, we must also be conscious of staying safe, as food-borne illnesses can really ramp up in the summer months.

Below we've compiled some tips for staying safe while still enjoying those outdoor dining events!

1. Wash your hands! You've heard this many, many times, but you must wash your hands both before preparing or touching any food and before eating. Tip: Bring hand sanitizer to the event and thoroughly sanitize before handling any food (and when switching between different food items during preparation). 
2. Keep perishables cool. Make sure that there is adequate space in the cooler(s) to keep any perishable  items, like meat, salads, etc. at 40 degrees Fahrenheit. Transport coolers in the car as opposed to the hot trunk, and bring enough ice, so that ice may be replenished as it melts. Pack the cooler full, as it will stay cold longer. If the ice has melted, discard any perishable food left in the cooler.
3. Do not mix raw and prepared foods. Keep raw foods away from prepared items, so that you do not run the risk of cross contamination. Do not use the same utensils or serving trays among raw and prepared foods. Brink extra utensils and trays for this purpose.
4. Use a different cooler for drinks and food items. This way, the food cooler will not be continually opened and have hands digging through it. 
5. Cook any grilled items to appropriate done-ness. (This generally means cooking items to 165 degrees Fahrenheit). 
6. Don't leave food out. Perishable food items cannot be left out for any longer than two hours. Once you've eaten, store food items back in the cooler; otherwise, discard any perishable items that have been left out longer. 
7. If you get take-out for a picnic, make sure you consume your meal within an hour of pick-up. 
8. Cover up food items to avoid contamination by bugs. 
9. Evaluate your water options. Is the water at your picnic site safe to drink/use for cooking? 
10. Be creative! Whenever possible look to cook/bring items that are far-less likely to be a food-borne illness risk. Nut butter sandwiches, crackers, dried fruit, nuts, un-peeled fruit, cookies, baguette, etc. (Hint: What are items that you are able to keep safely in your pantry?)

Wishing you a safe and happy summer outdoor eating season! 

Hungry for Pinterest

Pinterest continues to make leaps and bounds for not just businesses and marketers, but for everyday people as well. Loved for its visually stimulating layout and ease of sharing items. With its altogether scrapbook-esque feel, Pinterest can be a great place to scope out great new recipes for food and drinks too.

From iced coffee to ice cream, healthy eats to luscious desserts, and everything in between, we've found ourselves seriously drooling over the pictures alone in the Food & Drink category. The best part? If you have a Pinterest account, you can repin the recipes you want to try to your own boards. That way, you don't have to worry about remembering where exactly you saw which recipe and what the finished dish looks like. This is one instance where you have full permission to "judge the book by its cover."

Do you Pinterest? If so, do you use it when cooking? We'd love to hear about it.