French & Creole Lunch by International Foods and Advanced Food Preparation

International Foods and Advanced Food Preparation - France & Creole Lunch:

We invite you to an elegant dining experience inspired by the vibrant flavors and cultural fusion of cuisine. Drawing on classical French cooking, this menu celebrates the French and Creole traditions, with culinary influences from African, Spanish, and Native American cultures. From the foundational “Holy Trinity” of onions, celery, and bell peppers, to bold, spice-kissed accents, each course is a tribute to the rich history of Louisiana’s foodways.

Created and prepared by students of International Foods and Advanced Food Preparation, this dinner highlights the skill, creativity, and multicultural awareness of our next generation of chefs.

Menu

Soup - Creamy Creole Shrimp Bisque

Salad - Fresh Spring Greens with an elegant French dressing vinaigrette, accompanied by warm, "French Onion Style" baked stuffed Brie

Entree - Modern Roasted Chicken Coq Au Vin, with reduction wine and aromatics sauce, served with spicy Creole asparagus and buttery, piped Duchess potatoes.

Vegetarian Option - Succulent Ratatouille paired with Duchess potatoes and Creole asparagus.

Dessert - French Classic Floating Islands, delicate poached meringue atop a glossy crème anglaise, crowned with a surprising twist: a bold red pepper praline.

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Host or Publisher Chef Ricardo Aragon