Mâche Mois, S.V.P.  –  Petite Princesse

What’s your favorite legume you like to present in your recipes, or just place on its own merit, framing your amuse bouche condiment (your ABCs)?

Do you need to alert your “surprised” dining guests they are in for a treat, or are you giving them the silent treatment (sans explanation)?

We have expanded the role of trendy concepts in cooking when we personalize a presentation which captivates our dining audience and merits a second glance from our patrons, who are looking around at what everyone else is getting. Sometimes when time management is on our side, we have chef personally make the presentations and rewards our guests with a welcome etiquette platform.

An amuse bouche is a small hors d’oeuvre surprise presented to each guest at the start of the meal. It represents both an opportunity for the chef to show off their flair and for the mouth to prepare for the rest of the meal. It is served after the apéritif and before the first course.

Amuse bouche offerings are different from appetizers in that they are not ordered from a menu by patrons but, when served, are done so according to the chef’s selection alone. Often accompanied by a complementing wine and served as a little tingle for the taste buds, your ABCs prepare the guest for the meal and offer a glimpse into the chef’s approach to cooking.

Amuse bouche should be served with attitude, placed with virtuosity, and set in-on an appropriate vessel

Here are some sampler choices for this summer and a hint of our selections for summer weddings with the trend-setting crowd:

• A great make-ahead appetizer: White Cheddar and Thyme Gougères with Smoked Sea Salt
• Chilled Yellow Cherry Tomato Soup with Tabasco Granita, Brioche Croutons and Basil-Cilantro Oil
• Wild Herb Cream Cheese Crostini
• Smashed Avocado Bites with Pancetta & Spicy Olive Oil Drizzle
• Italian Rice Balls with Roasted Asparagus Walnut Pesto
• Boursin-Stuffed Mushrooms in Chili Garlic Butter
• Arancini di riso – Deep-fried Risotto Balls Served on top Petite Mâche
• Cheese Sablés with Pine Nuts: Buttery, Cheesy and Nutty – refined biscuits to be paired with wine
• Roasted Red Pepper Soup Shots
• Caramelized Apple and Blue Cheese Crostini. The quick tarragon oil adds a big hit of flavor
• Petite Bites – Steak & Potato (tenderloin, tarragon sour cream, over potato latke)
• Spicy Sabzi Salad, made with baby spinach, shredded kale, spicy quinoa, spicy broccoli, raw beets, carrots, sprouts, basil and roasted tofu, all organic with Sriracha sauce and carrot-chili vinaigrette.
• Appetizer Salad – Finely grated carrots, minced onions, celery, radish on bed of mâche, chili oil drizzle, julienned / caramelized lemon peels, sea salt-cured pecan bits

The choice of Petite Princesse Mâche is our year-round favorite and lends to a tasty legume choice as well as being an attractive plate composition with flair.