The first time I walked into the dinning room at Maxims it took me back to my early days as a cook in France, and the dishes I cooked at such restaurants as La floret and Chez Paul. The idea came to mind almost immediately that I had to cook a dinner for a group of food enthusiasts, with the theme of “what’s old is new again”. Oysters Rockefeller, Sole Veronique, Homard Henry Duvernois, Quail au Bonne Femme, Tournedos Rossini and Milles Feuilles would be the foundation upon which I would build the dinner. The challenge was to put a twist on classical dishes keeping the ingredients recognizable, while altering the dishes to a lighter palate and a modern presentation Oysters Rockefeller --- for this dish we poached kamamoto oysters which we set on a spoon atop a warm spinach gelee made with agar agar then finished the dish with Pernod foam Sole Veronique---for this dish we braided a piece of French turbo and poached it in a court bouillon and chilled it. We made the Veronique sauce from green grapes ver jus and cream, we then pureed this and froze it in an ice cream maker. The fish was set on fennel, cooked sous vide style topped with the frozen sauce and garnished with micro tarragon Homard Henry Duvernois--- this dish combined butter poached lobster, lobster glace mascarpone gnocchi, chanterelle mushrooms and braised baby leeks Quail au Bonne Femme---this dish features quail that has been raised on a diet of smoked corn and figs by Four Story Hill Farms in Pennsylvania. The breasts were sautéed and the legs were confit then served with a cauliflower puree with olives, zucchini marmalade and roasted quail jus. Tournedos Rossini --- this dish showcased prime aged New York strip steak that was sliced over sautéed white asparagus then topped with liquid foie gras ravioli and covered with a generous amount a summer truffles Milles Feuilles--- this dish combined crispy chocolate pastry with a dark chocolate mousse topped with peppered white chocolate sorbet and garnished with candied kumquat and pulled chocolate sugar. Contact one of our event planners about our unique cuisine options