French menu for veteran fencers

[gladius]

I did not know in which "veteran" thread to put this one, so I start this thread only to show why veterans in France seem to have so much fun. I'll see what I can find about the Italians and their cuisine which always like to compete with their "cousins" across the Alps.

November 7 in Damigny (a very small town-4,000 people--east of Paris in the low Normandie region, south of Caen) the French veterans (foil and saber) will have their second tournament of the season.

http://www.damigny-escrime.com/tournoi-krys.html

As is customary, in the evening they have a rather lavish banquet. Here is the menu:

Timbale de Saint Jacques
Ou
Duo de saumon en verdure

Coussinet de filet mignon au caramel
Ou
Canard au velouté de lentilles

Salade – fromage

Aumônière aux poires et coulis de citron
Ou
Déclinaison de chocolats
Ou
Milanaise (chocolat , fruits rouges , pistache)

Apéritif , café , vin blanc, vin rouge compris
P.S. l’organisation se réserve le droit de varier le menu
en fonction des arrivages du marché.
17€


Timbale Saint Jacques
Or
Duo of salmon on greens

Pad tenderloin with caramel sauce
Or
Duck with cream of lentils

Salad - Cheese

Purse of pears with lemon puree
Or
Variety of chocolates (the literal translation from French is "declension of chocolates")
Or
Milanese (chocolate, red fruit, pistachio)

Aperitif, coffee, white wine, red wine included

PS The organizers reserve the right to change the menu
depending on market availability.

Price: 17 €


I don't know about you, but the "declension of chocolates" has a special appeal for me...



Inquartata, this is for you. Hurry up and make your reservation (for the dinner) before October 30. You can register online (!!!) by midnight, France time, November 3. Don't bother to bring a coach along, just enjoy an afternoon of fencing and the dinner afterwards. Then you can tell us all about your experience...most of it anyway...

[oiuyt]

Somewhat closer to home:

http://askfred.net/Events/moreInfo.p...nament_id=9932

Based on what I've heard about the quality of the food, I'm disappointed that it's a conflict with NAC B.

Vets apparently get all of the good food tournaments.

-B

[Inquartata]

Inquartata, this is for you. Hurry up and make your reservation (for the dinner) before October 30. You can register online (!!!) by midnight, France time, November 3. Don't bother to bring a coach along, just enjoy an afternoon of fencing and the dinner afterwards. Then you can tell us all about your experience...most of it anyway...

Sigh. Even the most prosaic of foods sound better in French.

Not that I'm a gourmet, you understand. I prefer food to cuisine...

I could tell you about my experience, indeed, but I don't speak French, so who would understand me?

[the ancient one]

Saint Jacques = scallops

[Slacker]

Of course veterans get the best food tourneys. We deserve it after beating ourselves silly! I highly recommend le canard et le saumon. C'est magnifique. Bon appetit!

[crquack]

Chacun a son gout.

At least the desserts are different from the ubiquitous tarte de pomme served in apparently every restaurant in Paris.

[Mr.MightyMouse]

Coussinet de filet mignon

IMHO - pork tenderloin

[Empty Wallet]

IMHO - pork tenderloin

I think it is a pie type thing -- with pork, mushrooms and cheese. (So says the French speaking child)

[Mr.MightyMouse]

(So says the French speaking child)

The Child's French is beyond reproach

http://a7.idata.over-blog.com/2/28/4...4/11170871.jpg

http://cuisineverte.canalblog.com/images/canelfin.JPG

I also think that saumon en verdure, as opposed to et verdure
is a sophisticated fish+cabbage hot pocket

http://www.chefnini.com/wp-content/u...k-verdure3.jpg