More food stories!
Letter from Chef Mavro
One week only!
Cooking up the Flavors of Paris
Who dreams of Paris and
the comforting flavors of Coq au Vin?
Greetings!

This Spring, numerous restaurant guests are leaving for a French vacation & especially for Paris.  It is like an exodus to the same destination…what’s going on???     Usually, every year I go to France for 2 weeks.  Honolulu is now my home & it’s true that after 2 weeks in France (like anywhere else) I become homesick & I know that it’s time to come back to Hawaii.      

But, since I didn’t have my French fix for awhile, to see my guests going to Paris & describing their schedule to me was like a torture… So what can I do?  

Cooking French classic dishes!!!   So if you can’t go to Paris very soon...Paris is coming to you!  Tuesday, April 4th we are starting a Flavors of Paris promotion, a 4 course menu featuring:  

Flavors of Paris Menu

starts Tuesday, April 4, 2017 for one week

foie gras parfait

citrus, celery & sauternes glaze

romilieu lacoste, 2012 sauternes

onaga grenobloise

wrapped in feuilles de brique crisp, cauliflower florets & purée

lemon-caper beurre mousseux

domaine des baumard, 2012 savennieres, loire

coq au vin 

island free range chicken, simmered in red wine & cognac

steamed yukon potato

jean foillard, 2015 morgon “cote du py"

tarte tatin 

apple tart baked up-side down

hawaiian vanilla ice cream

4 course menu 105.00          
3 course wine pairings 49.00/ half pairings (2oz) 24.50
Of course beside the foie gras from Hudson Valley everything else will be made with the best fresh local ingredients.  

Grenobloise…you know very well this recipe…this is where the caper-lemon sauce is coming from.   French classic sauce usually to accommodate skate fish.  There is no skate in Hawaii which you want to eat.  It didn’t take long to pick up a substitute…Onaga!   The onaga is cut into fillets & wrapped in feuilles de brique to keep the fish juicy & prevent for overcooking. Served with cauliflower florets & purée & of course sauce Grenobloise, beurre mousseux, lemon juice, capers, parsley. 
 
Wine: Domaine des Baumard, 2012 Savennieres, Loire  

Coq au vin…   One of the oldest French recipes.  The name comes from the mediaeval time when old roosters were used & cooked in wine for hours to be tender!    Now in France we use poulet de Bresse (black feet chicken), cost a fortune but worth every penny.   We don’t have poulets de Bresse in Hawaii but we have outstanding free range chicken from Hilo, Big Island…and this is what we do… We marinade the chicken cut into pieces all night with red wine, cognac, carrot, onion, celery etc…   We remove the chicken from the marinade & strain the liquid.   Sautéed first lightly colored, the chicken is covered with the marinade & simmered until done.  We add some button mushrooms at the end of the cooking time & serve with steamed potatoes. This might be one of the best chicken of your life.  

Wine:  Jean Foillard, 2015 Morgon “Côte du Py"
Chef Mavro Julia Menu Tarte Tatin


Tarte Tatin…  
If you have read my Spring Menu Newsletter Part 1 you know everything about the Tatin sisters and the origin of this famous French apple tart.  Made individually, baked up-side down & served warm with our house Hawaiian vanilla ice cream on top. Who can resist that?

Of course we'll still offer our 6-course Spring Menu as it's posted on the website. And the Grand Degustation is also an option.

See you soon!

Aloha,

Chef Mavro


Chef Mavro | 808-944-4714 | mavro@chefmavro.com | www.chefmavro.com
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