Tag Archives: Tour d’Argent

Poularde en Papillote (Chicken with White Wine Sauce in Paper)


This is a really great chicken dish. The white wine sauce with beef stock, mushrooms, ham, and tarragon is richly satisfying. I actually found that trying to individually wrap the chicken in paper a little cumbersome and made it difficult to scrap off all the delicious sauce . It also didn’t necessarily have that haute-cuisine look that it think it was supposed to, but I think that takes a bit of skill in the presentation. Great dish for comfort food dinners.


Croustade de Barbue Lagrene (Fish with Souffle Sauce)


This is precisely the kind of dish you expect to find in Mary and Vincent’s book. It is essentially poached filets of sole topped with a savoury parmesan souffle on a bed of mashed potatoes. It all seems quite extraordinary but it eats quite comfortably. It is elevated somewhat by the butter and wine reduction sauce that is poured over top.

Souffle au Grand Marnier

photo (2)

Not to be daunted by my previous travails with the raspberry souffle, I decided to try this one with Grand Marnier. Overall, I actually prefer this souffle much more and really liked the little lady finger soaked in Grand Marnier in the middle. As you can see from the photo, some of my souffles deflated again but this time it was because of a different reason. The recipe calls for you to take out the souffles mid-cook and top them with sugar which seems like flirting with danger where souffles are concerned. This time I cooked the souffles for only 30 minutes in total but that was still too long. I would say once more that a souffle should only be in the oven for 20 minutes and once its out it stays out unless you are very practiced. I will definitely be doing this one again soon and hopefully with perfect results.

Noisettes Des Tournelles (Fillets of Lamb with Onion Sauce)

I served this dish as the star attraction at a big family gathering and boy was it a home run. As Vincent promises, the onion sauce (soubise) really does taste marvelous and could go with just about anything. However what really elevated this dish was the pan Madeira sauce that you poured over top the lamb and onion sauce. Using the pan drippings from the lamb and combining it with half a cup of Madeira wine, chicken stock and butter the result is just unbelievable. In the future I would probably just leave the canned artichoke bottoms out altogether (or go fresh) and use whole lamb chops instead of boning the already small rib lamb chops. Also, use your own better judgment when it comes to cooking times on meat. I find the suggested cooking times a little generous and tend to overcook the meat. It may not be the prettiest plate but it certainly was one of the tastiest to come out of this book so far.

photo 1 (2)