Robin’s Birthday Lunch at Bacquet’s Restaurant in Eagle, ID


Bacquet’s Restaurant, Address: 1117 E Winding Creek Dr #150, Eagle, ID 83616, Hours: 11:30am – 10PM. Phone: (208) 577-6238. Easily a 5-Star French (the best in the area and the only one) restaurant and well worth the trip. Suggest you call for reservations, though. Here is some of what we had. Enjoy. We did.

Menu

House Salad
organic greens, tomatoes, shallots, parmesan cheese house balsamic dressing

Delicious!

French Onion Soup

Traditional Flatbread
bacon, shallots, Swiss cheese, cream on a cracker-like crust

Salmon with Pasta and Capers

Salmon Champenoise
fresh salmon filet baked in white wine, cream, pesto and crusted with Parmesan cheese and served over vegetable basmati rice

Birthday Lemon Cheesecake

Chocolate Mousse

An awesome, 5-Star late lunch. Thanks Chef for a great Birthday meal. Thanks Marnie for treating us.

Bacquet’s Restaurant in Eagle, ID. 5-Stars!


OK. This is an awesome French restaurant in Eagle, ID, just west of Boise. I know of no other French restaurant in the area of this caliber. Definitely a 5-Star restaurant! It really replaces Le Café de Paris and Andrea’s. Both of which have closed. Great interior ambiance – like sitting in a French café. The patio offers seating also, but on our visit, it was very hot. You may also have live music on the patio. It would be best to call for reservations if you decide to go. Both Chef Franck and his wife Michelle are very warm, charming and interesting. Anxious to answer question you may have. Here is some of the dishes we had and they were awesome. Delicious! Beautifully presented. Enjoy. We did. We’ll be back! Left-Click any of these photos to see them enlarged.

Robin is happy with the food.
House Salad and Dressing.

Escargot in Garlic Butter

Coquilles St Jacques in Saffron
Super with 2016 Bourgogne Pinot Noir

Beef Tenderloin with Fois Gras and Baby Vegetables
Super with Les Jamelle Merlot

Opera Cake with Almond and Chantilly Cream

Chocolate Mousse with Chantilly Cream

We were treated to this awesome port. Thank you Chef Franck and Michelle!
Glass of port
Robin and Chef Franck Bacquet
Bob and Michelle Bacquet discuss photos and port.
Specials board
Anyone in Boise remember this French restaurant? Right now, Bacquet’s Restaurant is the only one that I know of.

Spatchcock Chicken on a Char-Broil Grill


3April2016_1_New-CharBroil-Grill_BSU-CoverI have always liked Char-Broil grills. Well built and long lasting. The last one I had, a combination gas/charcoal grill lasted 10 years. This one, an American Gourmet Deluxe Smoker, BBQ and Grill from Char-Broil seems to work very well. The photo to the left is the grill with it’s BSU cover on it.

A spatchcock is a historical term for a culled immature male chicken, but increasingly denotes a preparation technique. The spatchcock, also known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully…Barbecue (also barbeque, BBQ and barby/barbies) is both a cooking method and an apparatus. The generally accepted differences between barbecuing and grilling are cooking durations and the types of heat used. Grilling is generally done quickly over moderate-to-high direct heat that produces little smoke, while barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process…The word barbecue when used as a noun can refer to the cooking method, the meat cooked in this way, the cooking apparatus (the “barbecue grill” or simply “barbecue”), or to an event where this style of food is featured. Used as an adjective, “barbecued” refers to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecuing is usually done out-of-doors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens designed for that purpose. There are numerous regional variations of barbecuing, and it is practiced around many areas of the world. [Wikipedia]

The new grill by Char-Broil An American Gourmet Deluxe
The new grill by Char-Broil An American Gourmet Deluxe
The spatchcock chicken. The pepper is a combination of black, pink and green that I ground. Great flavors.
The spatchcock chicken. The pepper is a combination of black, pink and green peppers that I ground. Great flavors. A light sprinkle of Lemon Olive Oil.
Grilling
Grilling
The plated dinner. Grilled Potato with Sour Cream Green Salad with Tomato, Green Onion, Carrot Threads and Corn Shoots Green Peas Spatchcock Grilled Chicken
The plated dinner.

Grilled Potato with Sour Cream
Green Salad with Tomato, Green Onion, Carrot Threads and Corn Shoots
Green Peas
Spatchcock Grilled Chicken
A good wine from Downton Abbey
A good wine from Downton Abbey

C’est Francois! At “The Buzz”


21Mar2015_1a_Sawtooth-Winery-Verticle_Center-Piece-3Such a good night last night at The Buzz in Boise! A short, but fun, visit to France. French wines. French foods. No Moulin Rouge dancers, though. “… Moulin Rouge is best known as the spiritual birthplace of the modern form of the can-can dance. Originally introduced as a seductive dance by the courtesans who operated from the site, the can-can dance revue evolved into a form of entertainment of its own and led to the introduction of cabarets across Europe. Today, the Moulin Rouge is a tourist attraction, offering musical dance entertainment for visitors from around the world. The club’s decor still contains much of the romance of fin de siècle France.” [Wikipedia]
And Cristie’s Choice wine, a 2013 Heritages Cotes du Rhone, was among the high score wines for the night with a score of [18] out of [20]. It was that good! Here are some photos of the dinner that Cristie made for all of us. Cheers!

Quiche Lorraine 2013 Nicolas Potel Bourgogne Pinot 12.0% alc. lacking in body and color. [16] $2.00

Quiche Lorraine
2013 Nicolas Potel Bourgogne
Pinot

12.0% alc. lacking in body and color. [16] $20.00

Roquerfort Salad 2012 Clos Troteligotte Malbec 14.0% alc. a superb wine. good color and finish. musty on the nose [19] $14.00

Roquefort Salad
(superb salad!)
2012 Clos Troteligotte Malbec

14.0% alc. a superb wine. good color and finish. musty on the nose [19] $14.00

Pistou Soup (French version of pesto) 2014 Sables Azur Rose 13.0% alc. really a good paring with the soup. matched very well. [18] $17.00

Pistou Soup
(French version of pesto)
2014 Sables Azur Rose

13.0% alc. really a good paring with the soup. matched very well. [18] $17.00

Pistou is “…A traditional Provençal dish of artichokes braised with onions, garlic and carrots in a seasoned broth of wine and water. Originally the term barigoule referred to artichokes stuffed with barigoules, wild mushrooms also known as saffron milk cap or Lactarius deliciosus. Modern adaptations don’t typically employ mushrooms, and the versions that do don’t always include them as a filling. Then again, some “barigoule” preparations stuff the braised artichokes with other ingredients, such as spinach, carrots and cheese.” [Wikipedia]

Coq au Vin with Barigoule 2014 Bila Haut Roussillion Blanc 13.0% alc. pretty good wine that pared well with the chicken.balance was off though [17]  $17.00

Coq au Vin with Barigoule
(I would have preferred that the woody stems of the asparagus be removed. Super chicken!)
2014 Bila Haut Roussillion Blanc

13.0% alc. pretty good wine that pared well with the chicken.balance was off though [17] $17.00

Barigoule is “… A traditional Provençal dish of artichokes braised with onions, garlic and carrots in a seasoned broth of wine and water. Originally the term barigoule referred to artichokes stuffed with barigoules, wild mushrooms also known as saffron milk cap or Lactarius deliciosus. Modern adaptations don’t typically employ mushrooms, and the versions that do don’t always include them as a filling. Then again, some “barigoule” preparations stuff the braised artichokes with other ingredients, such as spinach, carrots and cheese.” [Foodnetwork Encyclopedia]

Baba au Rhum 2012 Caves Des Papes Heritage Rouge 13.5% alc good body and finish. light bhut fruity. great paring [18] %21.00

Baba au Rhum
2012 Caves Des Papes
Heritage Rouge

13.5% alc good body and finish. light bhut fruity. great paring [18] $21.00

Baba du Rhum is “… A rum baba or baba au rhum is a small yeast cake saturated in hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings (about a two-inch-tall, slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes. The batter for baba is even richer than brioche batter, and includes eggs, milk and butter…The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Poland and in Polish communities over the world). The name means “old woman” or “grandmother” in the Slavic languages; babka is a diminutive of baba…The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before. Today, the word “baba” in France and almost everywhere else outside eastern Europe usually refers specifically to the rum baba.” [Wikipedia]

Good Event at “Tastings” in Boise


05Sept22014_1_Tastings_WindowGood wine tasting last night, September 5, at Tastings Wine Bar in Boise with Winemakers Bill Murray from the Canoe Ridge Vineyard in Washington and Meredith Smith from Sawtooth Winery in Idaho.
So now, I guess, you’re going to ask which winery was better. Well, it’s like this. The 2012 Sawtooth Classic Fly Series Reserve Chardonnay, $19.25, scored a [19] , out of [20]. Really a wonderful brown sugar and buttery chardonnay. We bought a bottle. And Meredith brought a bottle of their soon be released maybe in December, 2012 Petit Syrah. There is nothing small about this one. Be sure to get some. Maybe a case. Put some down. It will keep. This wine easily rates a [19] or maybe even a [20].
On the other hand, the 2011 Canoe Ridge Horse Haven Cabernet, $19.50, also scored a [19] out of [20]. A great blend of Cab, Merlot and Malbec. Black cherry and floral flavors will go very well with lamb. Oh yum! Great to have these two wines, and Winemakers together. Great talking to them. That’s what makes these kind of events so much fun. But also, the food we had to go with the wines was good.

Tastings Wine Bar, Boise.
Tastings Wine Bar, Boise. Left-Click any of these photos to see them enlarged.
The wines for tonight's tasting.
The wines for tonight’s tasting.
Bill Murray, Winemaker at Canoe Ridge Vineyards, Walla Walla, Washington.
Bill Murray, Winemaker at Canoe Ridge Vineyards, Walla Walla, Washington.
Meredith Smith, Winemaker at Sawtooth Winery, Idaho.
Meredith Smith, Winemaker at Sawtooth Winery, Idaho.
Pre tasting wine.
Pre tasting wine.
Pre tasting wine.
Pre tasting wine.
Bread and Olive Oil/ Balsamic Dip

Bread and Olive Oil/ Balsamic Dip

Mac 'N Cheese

Mac ‘N Cheese

This is always a good selection!

Crab Cakes Definitely not a Blue Crab or Maryland crab cake, but still good for Boise.

Crab Cakes

Definitely not a Blue Crab or Maryland crab cake, but still good for Boise.

Cleaning Cast Iron and French Cuisine


Robin-And-Bob-By-Olin-Mills-BoiseThere was some very interesting information delivered today from some of my food groups. One such piece of info was on how to clean a cast iron skillet. Watch this short video on Cleaning Cast Iron. Other articles on cast iron include such things as identifying old cast iron pans, reconditioning cast iron and seasoning cast iron. Good information to keep in your library. I have been using the same three cast iron skillets for over 30 years. And I have a camp cast iron pot that I have had for every bit of that long. All are in good condition – like new! (And yes, that is Robin and I in 1984!)
The other great piece of information, and great reading, comes from the Huffington Post and can be found at 17 Food Reasons The French Are Better At Life. And from that article,

Between their rich buttery sauces and the artistry they’ve brought to pastry, it’s easy to understand why French food has long been the envy of the world. But it’s not just the food they make that’s so special, it’s the way they think about their cuisine. In our food-forward minds, this means that the French are winning at life. Here are the 17 reasons why — though we’re sure we could have come up with 100.

And another little interesting tid-bit of information from the same article, particularly if you like butter,

Butter is more important than water.
That’s the secret to fine French cuisine. Their sauces are based on butter. Their pastries are layered with butter. But, it’s all with good reason, because some of the finest butter in the world is made in France. Particularly, the butter made in the Normandy region, which is bright yellow thanks to their fine dairy cows. And, guys, the butter is almost always salted, the way butter is supposed to be.

So there you have it. Two really interesting pieces of information and ones that you may want to keep. Enjoy! And remember, l’heure du gouter, any hour is the “hour to taste” as this translation says. Cheers!

A Good 5-Hour Roasted Chicken and Other Joys!


09-10Nov2013_1_La-Cafe_5-Hr-Chix_The-Candle

Eat drink and be merry, for tomorrow you may be dieting! Boise had this wonderful program called Dineout DowntownBoise where some of the restaurants offered a 3-Course dinner for $30. I have posted earlier on the subject, but it only lasted a week, so one had to hurry to make all of the eaterys. We didn’t make them all, but we tried.

I would be remiss if I did not mention the sponsors of this week long event: Boise Weekly, Sysco, the River – 94.9FM, Agri Beef Co., I Support Idaho Wines, Pepsi, DOWNTOWNBOISE Assoc. and Downtown Parking. Thank you one and all for offering this program. It was a joy!

And for the last dinner we went to Le Cafe de Paris where we met Michael and Sandra. Wonderful and fun people. He plays a mean guitar!! Ed K, we must introduce the two of you.

Can not have a good meal without a good wine .......
Can not have a good meal without a good wine …….
and can not have a good dessert without a good wine. (Both of these were from our cellar.)
and can not have a good dessert without a good wine. (Both of these were from our cellar.)

When there is a choice on the menu, as there was at Le Cafe, Robin and I will usually get “one of each”. That way, we can try all and share. Le Cafe offered two entrees of each course. Here is what we had.

Salade de Bettraves et noisette Butter lettuce topped with gold and red beets, toasted hazelnuts and served with a mustard vinaigrette

Salade de Bettraves et noisette
Butter lettuce topped with gold and red beets, toasted hazelnuts and served with a mustard vinaigrette

French Onion Soup

French Onion Soup

Confit de Canard Duck confit served with roasted potatoes and Calvacios flambe apples

Confit de Canard
Duck confit
served with
roasted potatoes and Calvacios flambe apples

Saumon Papillotte Salmon with white wine, tomato and shallot baked in parchment paper
Saumon Papillotte Salmon with white wine, tomato and shallot baked in parchment paper
Dessert. Need I say more?
Dessert. Need I say more?
One each, then share!!
One each, then share!!

And then on Sunday night we made a 5-Hour Roasted Chicken. The recipe for a 5-Hour Roasted Duck is in the recipe section of the Boise Foodie Guild blog – See the headings at the top of the foodie blog. We used the same recipe for the chicken.

5-Hour Roasted Chicken cooling

5-Hour Roasted Chicken

Michael and Sandra joined us for the dinner party. Lots of wine. Some Scotch, Amarula, B&B, Guinness and Armagnac.
Michael and Sandra joined us for the dinner party. Lots of wine. Some Scotch, Amarula, B&B, Guinness and Armagnac.