French Food

This was Kevin's version of "cotelettes de veau", or veal cutlet, served Wednesday night as part of the prix-fixe menu. It lay on a puddle of tarragon cream sauce.  The starter was a duck liver mousse, which came out the best yet.  The reason?  Kevin says it was because he substituted duck fat for the butter in his usual recipe, which led to a creamier texture and "duckier" flavor. Kind of like a poor man's foie gras. It is making a really nice lunch dish, and even better as a snack to share before dinner...

Kevin's French trained roots really shine at moments like these.