Unknown & Forgotten French Food

Forgotten Appetizers
Tripes Normande
Braised tripe with Calvados and roasted apples

Tripes a la Mode de Caen is a traditional stew originally from Lower Normandy and dates back to the late Middle Ages.
Quenelle de brochet sauce Nantua
gratin of pike quenelle with shrimp and lobster sauce

this distinctive dish is believed to have been created by the son of a Charcutier in Lyon in 1903, and variants of this dish made
their way to Alsace. The quenelles are a delicate pike fish mousse emulsion made with eggs and crme frache molded into
an oval (quenelle) shape
Forgotten Entrees
Pote de queue de Buf Alsacienne
pinot noir braised oxtail, spaetzel, sauted Chanterelles, spring carrots
an Alsatian peasant casserole made with an ox tail stew. Said to have originated during widespread poverty of the French
Revolution when, instead of letting it be thrown out, a French noble asked for the tail from a slaughtered ox, creating the first
oxtail stew
Tte de Veau Sauce Gribiche
braised veal head, steamed fingerling potatoes, sauce grbiche

Created in 1649 in Les Halles, the meat packing district of Paris.
Afterwards, this dish became used to celebrate the decapitations of King Charles I

and Louis XVI
Beef Pot au Feu
casserole of beef cheek, shank and tongue slowly cooked in broth
served w/ root vegetables, bone marrow, fleur de sel, Dijon mustard, and fresh horseradish

King Henry IV of France, created la POULE AU POT & le POT AU FEU, originally named Pot-pourri which translates into pot of
rotten food. Over time, the bourgeoisie used better cuts of meat and decided to call it POT AU FEU
Parmentier au Confit de Canard et Fois Gras
duck confit & foie gras, layered with Yukon mashed potatoes
mixed green salad, aged port sauce

named after Antoine Parmentier, an academic who wrote a treatise in 1771 on the potato as a food source challenging the
belief that the potato was dangerous. 14 years later, Louis XVI granted him permission to grow potatoes, calling it the bread of
the poor. In time, several peasant dishes with potatoes would come to bear his name
Forgotten Desserts
Baba au Rhum
Light Rum syrup, homemade Chantilly, mixed fresh berries

It is believed to be a version of a kugelhopf, invented in Lorraine in 1740,
The father-in-law of King Louis XV, found the customary kouglhopf too dry for his liking and dipped the bread in rum
Omelette Norvgienne
Almond biscuit layered with caramel & vanilla ice cream, decorated w/ meringue and baked

Charles Ranhofer Born in France in 1836 and formally trained in Paris, Ranhofer served as the private chef for the Duc DAlsace
He created this beautiful dessert In 1862
Executive Chef: Philippe Roussel