How Dijon mustard and tomb sculptures from the Court of Burgundy have anything in common is beyond me. But this past Saturday several Michelin-star chefs from France came to promote the culinary styles of that country as part of a promotion of a special exhibit now at San Francisco's Legion of Honor.
Dijon Must'art set up at tent at the Saturday farmers' market at the Ferry Building to give out free tasting of dishes by chefs Stephane Derbord, William Frachot, Yves Rebsamen (pictured above), and Jean-Pierre and Alexis Billoux. As mentioned, the tour of French chefs coincides with the start of
"The Mourners," now at the Legion.
Many of the free mini tastes had very fancy names, just like this
Tartare de Crabe "Dungeness" au Basillic, Chevre, Pignons by Chef Rebsamen.
Chef Derbord created this substantial
Supreme de Volaille bio Farci aux Escargots de Burgogne, Gelee a la Moutarde de Dijon, or chicken breast stuffed with escargot and mustard and jelly.
This is a
Gelee de Mangues Lait de Coco Noix de Saint Jacques Marinee's, or sweet royal scallop in coconut milk and mango jelly.
If you're regretting that you didn't get a chance to check out these French stars, then you have one more chance on Tuesday, Aug. 23, when Chefs Jean-Pierre and Alexis Billoux do a cooking demonstration at the CUESA kitchen at the Ferry Building from 10 a.m. to 2 p.m. I'm pretty sure there'll be tastes of what they make.
How Dijon mustard and tomb sculptures from the Court of Burgundy have anything in common is beyond me. But this past Saturday several Michelin-star chefs from France came to promote the culinary styles of that country as part of a promotion of a special exhibit now at San Francisco's Legion of Honor.
Dijon Must'art set up at tent at the Saturday farmers' market at the Ferry Building to give out free tasting of dishes by chefs Stephane Derbord, William Frachot, Yves Rebsamen (pictured above), and Jean-Pierre and Alexis Billoux. As mentioned, the tour of French chefs coincides with the start of "The Mourners," now at the Legion.
Many of the free mini tastes had very fancy names, just like this Tartare de Crabe "Dungeness" au Basillic, Chevre, Pignons by Chef Rebsamen.
Chef Derbord created this substantial Supreme de Volaille bio Farci aux Escargots de Burgogne, Gelee a la Moutarde de Dijon, or chicken breast stuffed with escargot and mustard and jelly.
This is a Gelee de Mangues Lait de Coco Noix de Saint Jacques Marinee's, or sweet royal scallop in coconut milk and mango jelly.
If you're regretting that you didn't get a chance to check out these French stars, then you have one more chance on Tuesday, Aug. 23, when Chefs Jean-Pierre and Alexis Billoux do a cooking demonstration at the CUESA kitchen at the Ferry Building from 10 a.m. to 2 p.m. I'm pretty sure there'll be tastes of what they make.
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