Hi Chefs, Locke Duart vs Wild King Salmon? Thank You D Shaver

Atlantic salmon is the king of fish. Currently Loch Duart is the closest salmon to what a wild Atlantic salmon is or was, I say was because so few of us have had the opportunity to taste a wild Atlantic salmon (currently there is a pilot program in the Adour river that reintroduces wild French Atlantic salmon in the Adour river, few of the fish are caught and sold to Michelin stared restaurant to help subsidize the program, the restaurant at the Hotel Meurice brand "saumon sauvage de l'Adour" sur son menu) without Loch Duart this taste would almost be forgotten, Loch Duart is being able to reproduce the taste profile by being the only salmon farm in the world with a feed made from fish (no corn, no soybean, no land animal by product, I know what a novelty!) For a salmon the flavor we love is from the oil (note that we say fish oil not fish fat or fish grease!) When Europeans came to the west coast of North America they encountered 5 species of salmons, only one was close to the flavor and quality of the Atlantic salmon "King of Fish" they called it King salmon! Now you have to remember that salmon like wine will have a distinctive taste profile, for wine it's the soil, the orientation of the field giving it morning or afternoon sun exposure, for the Pacific salmon in our case the King salmon it's the river they were born in, where does that river meet the ocean gives you an idea of the temperature of the water, the colder the water fattier is the salmon (more fish oil, more taste). Another criteria: how long is the river the salmon will return to, the longer the river, the more the salmon will eat to be able to go back to spawn, fattier will be the salmon again, with wild salmon the fish will be at it's peak caught in the ocean at the mouth of the river. With Loch Duart the fish is always at it's peak because it is man fed! Loch Duart being certified "Label Rouge" has a fat content conform to the fat content of an Atlantic salmon of the same size in the wild. Wild king salmon is at it's seasonal peak two months in the year, Loch Duart salmon is at it's peak every day of the year, both are excellent salmon if we were talking wine one is a Merlot, the other one a Cabernet!

I LOVE your butternut squash soup - it's the best I've ever tasted! I ordered it again this weekend and savored every slurp. I would love to have the recipe. I promise that I will still order it, with my Salad Lyonnaise, in addition to making it at home (my husband and I go for lunch nearly every weekend). Thank you so much, Laurie Knapp (knappgals@sbcglobal.net)

Hi Laurie, We are delighted you love our butternut squash soup; it is a perfect complement to a fall meal! Here is our in-house recipe for this favorite. BUTTERNUT SQUASH SOUP

• INGREDIENTS
• 2.5 pounds butternut squash skinless
• 4 ounces butter
• 8 ounces cream
• 32 ounces chicken stock
• 1 pound onions
• ½ pound leeks, coarsely chopped
• ½ pound celery, coarsely chopped
• 2 ounces honey
• 4 leaves sage
• 4 ounces white wine
• Salt
• White pepper
• 1 teaspoon crème fraiche, for garnish
• Chives. Chopped, for garnish
• 9 pumpkin seeds, toasted, for garnish
METHOD FOR BUTTERNUT SQUASH SOUP: Peel, trim butternut squash, and coarsely chop the onion. Melt the butter in a large saucepan over medium heat. Add the onion and sauté until it is translucent, about 4 to 5 minutes. Add the honey to the onions, celery and Leek and cook until it simmers. Add the squash chunks and sage; season with salt and pepper. Add the chicken stock and white wine enough to cover the squash by an inch. Bring the soup to a boil and lower the heat to a simmer. Cook the soup until the onions and squash are very tender, about 45 minutes to 1 hour. Add cream and bring to boil. Remove the pan from the heat and cool for 5 minutes. Puree the soup in a blender. Do not fill the blender more than two-thirds full or you risk having the contents explode. Allow the steam to escape by removing the center plug in the lid and covering the hole with a thick towel to protect your hand. Hold the lid securely down and lift the towel slightly to allow the pressurized air to escape as you blend. Strain through a coarse strainer to get smoother soup; season it with salt and white pepper to taste. Bring the finished soup back to a boil. Ladle it into bowls and serve with a whipped crème fraiche quenelle, about 1 teaspoon per bowl. WHEN SERVING: Garnish with roasted pumpkin seed and chopped chive.

Hello, Which vegetarian (better yet vegan) options do you offer? Thanks!

All of the Left Bank restaurants have optional dishes when guests dine at any of our locations. Please feel free to inquire with your server regarding special dietary restrictions. On our current regular menu, one can order the Salade verte (butter lettuce with mustard vinaigrette), the Salade d’epinard (spinach salad with honey garlic vinaigrette and seasonal fruits), or the Salade de betteraves (beet salad, sherry vinaigrette), as well as our 4 to 5 seasonal vegetables dishes. Pasta and risotto dishes are also available for the vegetarian, in addition to 4 to 5 seafood selections if so inclined. Remember that with our seasonal menu changes may come new and exciting options!

Hello Chefs, I would like to make your green salad for Thanksgiving . The one with fresh Tarragon, but I have to make it for 22 people. Would you give me the recipe? Oh and Happy Thanksgiving. Thank you, Georgette Osserman November 18,2011

Hi Georgette,

Happy Thanksgiving to you as well! We hope you enjoy our house recipe for your Thanksgiving table. We have adjusted the amounts for your number of guests requested.

INGREDIENTS:

• Butter Lettuce head (washed and spun dry),1 per guest
• Tarragon (picked leaves), about 1/2 cup
• Chives (cut in ½" pieces), about ½ cup
• Chervil (picked), about ½ cup
• Shallots (fine dice), about ½ cup
• Mustard Dressing (see recipe), 3 ½ tbsp per serving
• Lemon wedge, ¼ per plate

DIJON MUSTARD DRESSING:

• Dijon Mustard 1 cups
• Red Wine Vinegar 1 quart
• Olive Oil (blend) 3 quarts
• Water (warm/hot) 3 cups
• Salt and Pepper to taste

METHOD FOR DRESSING:
1. In the blender add the mustard, vinegar and pulse.
2. Turn on the blender and add the oil slowly.
3. Add the water and season to taste.
4. Consistency should be fairly thin.


TO PLATE:
1. Separate the leaves very gently removing the core.
2. Place the outer leaves in a bowl and toss them gently with half of the following: herbs, shallots, dressing and seasoning.
3. Arrange neatly in the bowl.
4. Take the remaining inner leaves and do the same as the last step.
5. Arrange neatly
6. Squeeze a small amount of fresh lemon juice over the top of the salad.

Chef’s Notes:
As there is no egg in the dressing to act as a binder, it is important to have the water fairly warm to hot to aid with emulsifying the dressing.

This dressing is best stored in a glass jar in the refrigerator, and a plastic spoon is best used when serving to avoid any chemical reactions that may cause the dressing to separate.

Could you share the Fondu recipe? Thanks!

Here is the recipe for our incredible cheese fondue! Bon Appétit!
INGREDIENTS:

• Blended Cheese Mix (see recipe) 5 oz.
• Croutons 8 each
• Bread (cut in cubes about ¾” each) 8 each
• Chervil & chive sticks to garnish

CHEESE BLEND:

• Blue Cheese 1 lbs.
• Goat Cheese 2 lbs.
• Brie Cheese 2 lbs.
• Cream 1 qt.
  
• Cornstarch ½ cup
• Madiera 12 fl. oz.

METHOD:
1. In a thick bottom pot, bring the cream to a simmer.
2. Make a slurry with the cornstarch and add to the cream.
3. Increase to medium heat and add the cheese slowly and be sure it completely incorporates into the mix.
4. Adjust the viscosity by adding more cheese or cream.
5. Add the Madiera.

TO PLATE
1. Place fondue crock on a napkin & arrange crouton, garnish w/herbs and serve with skewers.

My 89 year old mother *loves* your moules frites--would you be willing to share your recipe? Thanks! --Mary Katieputnam53@gmail.com

Hi Mary,

We are glad you and your mother love this recipe as much as we do!

Here is the recipe for Moules, one of our signature dishes.

Bon Appétit!

INGREDIENTS :

• Mussels (Prince Edward Island variety) 1 lbs.
• Garlic Butter (see recipe) 2 oz. wt.
• White Wine 8 fl. oz.
• Shallots (sliced thin) 2 oz.wt.
• Spinach 1 oz. wt.
• Country Bread (sliced ¾” thick and grilled) 2 each

GARLIC BUTTER:

• Butter 20 lbs.
• Garlic (remove ends, bruises and fine chop) 1½ lbs.
• Pernod ½ btl.
• Italian Parsley (picked, washed, spun dry, fine chop) 14 bun.
• Italian Parsley (picked, washed, pureed in blender with some Pernod)) 4 bun.
• Salt as needed
• Pepper (fresh ground) as needed

METHOD FOR GARLIC BUTTER:

1. Place the soften butter in the mixer and whip about 3 minutes.
2. Add the garlic, S&P, Pernod, and mix.
3. Add the parsley, mix and taste by cooking a sample.

TO PREPARE MUSSELS:

1. Heat a large sauté pan, add the garlic butter, shallots and then mussels.
2. Add the white wine and cover and cook about two minutes or until all the shells are open.
3. Add spinach, cover until spinach is wilted and check seasoning.
Tuck the grilled toast into the mussels in the bowl.