ROYALE

Question 1

Sauce Diane

Answer 1

Our “steak sauce”
- mushrooms are caramelized, and garlic and shallots are added and sweated. Tomato paste and whole-grain mustard are incorporated and caramelized. The mixture is deglazed with brandy and red wine, thyme and Worcestershire is added. Veal stock is added and the sauce is reduced by half. The sauce is finished with a touch of cream, red wine vinegar, and lemon juice.

Question 2

Sauce Béarnaise

Answer 2

Bearnaise is simply a hollandaise flavored with a reduction of vinegar and tarragon.

For ours, champagne vinegar, white
wine and tarragon are reduced with minced shallots until au sec (almost dry in the pan) and then blended with egg yolks as melted butter is emulsified.

Question 3

Brandy Sauce au Poivre

Answer 3

First, several varieties of peppercorns (black, pink, green, and white) are cracked and toasted. Shallots are sweated with butter, and peppercorns are added.

The pan is deglazed with brandy and reduced, fortified with Dijon, Worcestershire, demi-glaze, and heavy cream, before simmering and being mounted with house-made crème Fraiche to finish.

Question 4

Alabama Jumbo Lump Crab “Oscar”

Answer 4

Lump crab meat is warmed in butter and laid over spears of grilled asparagus, before being drenched in béarnaise sauce.

Question 5

Scallops

Answer 5

3 Scallops, pan-seared and served in a lemon and herb butter alongside a chard lemon

Question 6

Sauce Vert

Answer 6

Made with blended herbs (tarragon, basil, parsley and chives) butter, white wine, Dijon mustard, garlic, anchovies and shallots.