I am happy to be participating in the XVIth Lycee virtual, online French Market Fundraiser, November 13th-15th.
I am not set up to do online ordering yet (coming in the near future!) Go to www.lyceefrenchmarket.org and simply make me a list of what you want and email me @chefdidierdurand @yahoo.com and I will have your order ready for pickup on Monday, November 16th from 2pm-8pm (or at an agreed time during the week) at 3818 N. Richmond in Chicag0, 60618.
-SOUPS ( all 1 Pint container, comes frozen ):
Seafood
Sherried Lobster Bisque, cream - $7.00
Meat
Oxtail Barley & Beans - $6.00
Winter Split Peas/Ham Hocks- $5
French Onion Broth & Mushrooms $5
Matzo Ball, fennel, carrots ( quart size ) $12
Vegetables
Corn & Leek Vichyssoise, A kiss of cream $5
Wild Mushroom, A touch of Cream $5
Vegan
Summer Carrot Ginger $5
Butternut Squash $5
Basil Tomato Bisque $5
-CYRANO’S SPECIALITY SPREADS ( All weight 8 oz.), Great for Hors d’Oeuvres, Sandwiches, Pasta or Egg Dishes:
Smoked Salmon Spread - A Savory Whipped Combination of Smoked Salmon, Capers, Whipped Cream Cheese,
Shallots, Sun Dried Tomatoes, Scallions and Spices $9
Artichoke & Green Olive Spread - Crushed Artichoke, Sun-Dried Tomatoes and Green Olives, Whipped Cream Cheese, Scallions and Seasonings $8
Poblano & Wild Mushrooms: Sautéed Mushrooms & Roasted Poblano Peppers, Whipped Cream Cheeses, Red Onion, Scallions $8
-CHEF’S DIDIER MOUSSE, RILLETTES & PATES ( served in a container ):
Two sizes: 4 ounces are $9.00 & 8 ounces are $17:
Truffled Chicken Liver Mousse
Duck Rillette w/ Olives & Rosemary
Pork Rillette w/ Roasted Garlic
Damn Good Country Pork with Armagnac
Goose Rillette w/ Foie Gras 4 ounces are $12 and 8 ounces are $22
-CHEF’S DIDIER PATES & TERRINE: by the slice: Two sizes: 4 ounces are $6 & 8 ounces are $11
-PREPARED DINNER ENTREES
No cooking - All entrees (meat, their garnishes and sauces) come frozen in disposable aluminum pan, already cooked. Thaw a day in advance, if possible. Reheat, lid covered in 375° heated oven for specified time, specified on the label. If you wish, cook additional sides (vegetables, pasta or potatoes) conveniently at the same time. To serve, remove the lid, invert aluminum pan in a serving platter (eventually with sides vegetables ). Enjoy!
No clean-up - Just discard the empty pan, no pots & pans to clean. Voilá!
Traditional Coq-Au-Vin
Braised in Red Wine Sauce
With Root Vegetables & Mushrooms
19 oz. - Serves Two – $15
32 oz – Serves Three/Four - $27
Braised Lamb Shank – Boneless
Grilled then slowly cooked in its own juices with Root Vegetables,
Crushed Northern Beans, Mushroom Polenta
19 oz. – Serves Two -$17
32 oz – Serves Three/Four $30
True Toulouse Cassoulet
Lots of Meats, Sausage and Navy Beans
19 oz. – Serves Two - $19
32 oz – Serves Three/Four -30
Braised Beef Bourguignon
Slow Braised Beef Chunks In Red Wine Sauce
with Vegetables and Mushrooms
18 oz - Serves Two $16
29 oz – Serves Three/Four $ 28
CYRANO’S OWN LINE OF VINAIGRETTES & DRESSINGS, $7 each, 375ml glass bottle:
True Balsamic Vinaigrette,
Traditional Caesar Dressing
Grand Blue Cheese Dressing
Cyrano’s Own House Dressing
FROMAGES & CHEESES
Duo Brie & Gorgonzola 6 ounces $5
Goat Cheese Balls, Cheeses Curds, Olives 8oz: $8
CHEF’S OWN ROASTED TOMATO SAUCES 1 Quart $9
Basil Marinara
Roasted Garlic Confit
Puttenesca (Artichokes, Olives, Capers & Eggplants)
And Now Available from Chef Didier Durand
GREAT GIFT FOR ANY SERIOUS COOKING !!!
His Personal Rubs & Seasonings:
All come in handy clear 5 oz jars
Butcher’s Rub (Steaks)
Seafood & Fish Seasoning
Herbes de Provence Mix (Poultry)
Barbecued Rub (Shrimps/Pork/Lamb) Salads Kissing (Salads & Vegetables)
All $ 4.50
Merci
Didier Durand Cell (773) 620-3986
chefdidierdurand@yahoo.com
Good Food Makes People Happy! TM®
