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Mesdames, Mesdemoiselles and Messieurs,
As promised we are keeping you updated on events happening at Saint Jacques French Cuisine!
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Wine Dinner
Wednesday, March 10th 6:30pm
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Cooking Class
Wednesday, March 24th 4:30pm
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Easter
Sunday, April 4th 11am - 3pm
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Saint Jacques will be closed Tuesday, April 6th
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Wine Dinner
Tuesday, April 13th 6:30pm
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Cooking Class
Wednesday, April 21st 4:30pm
As always we look forward to seeing you soon.
A Bientot,
Lil & Lori
Be sure to check out the slideshow
of pictures from this year's Alsace Trip.
CLICK HERE
MARCH WINE DINNER
Wednesday, March 10th
6:30pm
“Burgundy with all its drinking and eating pleasures”
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AMUSE BOUCHE
Sparkling Carousel Brut
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HOME MADE AND FLAVORED DUCK RILLETES
Slowly braised overnight duck confit pulled meat folded with rehydrated cranberries and Mustard a l'ancienne and its boursin cheese stuffed Gougere
S & R. Sarrazin Pinot Noir de Bourgogne 2006
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MONKFISH “AU POIVRE”
Seared medallions of fresh monkfish on a moist ragout of slowly braised black kale and roasted potatoes. We finish this amazing dish with our
golden brown brandy and pepper corn cream sauce.
Domaine de Gerbeaux, Macon-Solutre Chardonnay 2008
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GRANITĖ
Pinot noir and cinnamon sorbet
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CHICKEN ROULADE ON FOIE GRAS SAUCE
Chicken breast stuffed with a large mushroom duxelle and garlic, blanched and oven dried, warm blinis, foie gras cream sauce
L'Etalon, Pinot Noir 2004
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SAINT JACQUES CHOCOLATE NAPOLEON
Home made chocolate mousse squeezed in between two praline gaufrette
topped off with our salted vanilla and creme fraiche ice cream
B & Guestier Sauternes 2007
$65.00 plus tax and gratuity
SAINT JACQUES COOKING CLASS
Wednesday, March 24th
4:30 – 6:30pm
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SAINT JACQUES MUSHROOM SOUP
A delicious blend of fresh mushrooms, provencal herbs and cream
touch of parmesan cheese
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ROULADE “MOULIN DE MOUGINS”
Herb stuffing filled chicken breast rolled and poached
Sauce “Surprise”
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HOME MADE SWEET BEIGNETS
Lightly dusted with our sweet cinnamon powder
Recipes and samplings of the above items
will be accompanied by our special
Saint Jacques wine selection
$48.00 per person plus tax and gratuity
Space is limited so please RSVP early
SAINT JACQUES EASTER
Sunday, April 4, 2010 11am – 3pm
Appetizers
Home made Country Pâté en croute
French country pâté with our ever changing flavors rolled in a thin layer of puff pastry, served with “Maille” mustard, pickles and mixed greens.
Fresh Mixed Green Salad
Served with our house dressing, cherry tomatoes, and home made
buttery croutons
Butternut Squash Ravioli
A smooth mélange of fresh and roasted squash puree, toasted walnut and grated parmesan enclosed in home made ravioli served with our roasted melted shallots and Madeira cream sauce.
Surprising Brie
Cranberry and walnut stuffed Brie served with a miniature citrus vinaigrette salad, home made delicious crostini
Soupe a L’Oignon Gratinée
We use the richest wine, the earthiest meat stock and the best quality onions melted in butter. We top this old classic with imported Gruyere cheese to offer the perfect “gratiné”.
Carrot and Ginger Soup
Based on the exciting ingredients of the day and what the season has to offer this carrot velouté is truly amazing
Entrees
Chicken Catalan
Herb and dry balsamic-crusted chicken breast finished with a light beurre blanc, served with our delicious potato au gratin and Provençale tomato
Egg and Crab Benedict
Homemade fluffy Brioche topped with fresh wilted spinach and lump crabmeat, a nice poached egg finished with our homemade hollandaise velouté. We accompany this delicacy with our fresh fruit salad
Salmon au Plaisir
Fresh filet of Norwegian salmon, lightly brushed with clarified butter and pan seared, served on a shrimp and champagne risotto and finished with a light Dijon mustard cream sauce
Steak “Marchand de Vin”
Tender beef medallions cooked to your liking, topped with our Madeira, caramelized onions and red wine sauce, served with our truffle whipped potatoes
Scallop and Seafood Crepe
An array of succulent fish and shellfish, slowly cooked in a shrimp Béchamel cream sauce, wrapped in a thin homemade crepe, served with our spinach, thin apple slices and button cap mushroom salad sweet and sour dressing.
Spring Lamb Osso Bucco
A delicious lamb shank, slowly braised in white wine with root vegetables, served on a warm confetti orzo, artichoke heart, olives and roasted red pepper salad, finished with the reduced braising juice.
Desserts
Unbelievable duo of hour homemade semi sweet and dark chocolate mousse with a smooth caramel flavor crème brulée and the bells surprise.
$49.00 + tax and Gratuity per person
Children’s Menu
Mixed green salad or Mixed Fruit
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Poulet Frites
Home made chicken strips served with French fries
Or
Les Pates
Pasta tossed in our home made carbonara sauce or
just served with butter
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Vanilla Ice cream with chocolate sauce
$23.00 + tax + Gratuity
SAINT JACQUES COOKING CLASS
Wednesday, April 21st
4:30 – 6:30pm
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QUICHE LORRAINE
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SEAFOOD CRÊPE
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VANILLA CRÈME BRULÉE
Recipes and samplings of the above items
will be accompanied by our special
Saint Jacques wine selection
$48.00 per person plus tax and gratuity
Space is limited so please RSVP early
Saint Jacques Annual French Trip
Featuring Provence & Cote d’Azur Region
Sunday,July 18th returning Tuesday, July 27th, 2010
Sunday, July 18th
Afternoon departure from Raleigh.
Monday, July 19:
Arrival at Nice airport. Transfer to the modest boutique hotel du Patti in Grasse, welcome cocktail and check -in. Followed by our first French lunch on the cote d’Azur. You are now in France!
Free afternoon for settling in, and a guided visit of the medieval city of Grasse for whom ever feels strong enough. Early dinner and a good nights sleep.
Tuesday, July 20:
Breakfast and departure for a guided visit of Nice, The English promenade, la place Massena, the port, the garibaldi place, le Mont boron (Wonderful scenic point of the entire French Riviera). A visit to the Matisse museum then a guided visit of the world renowned Saint Paul de Vence with lunch and free time in the village. Returning to the hotel for another wonderful dinner and relaxation.
Wednesday, July 21:
Breakfast and departure for the restaurant Moulin de Mougins (2 Michelin Stars) cooking class with the chef accompanied with wine. Little time to visit this historical windmill surroundings and garden, then lunch following at the Moulin.
Afternoon, a surprising way to visit the French Riviera, via air from helicopter. Returning back to the hotel for another great dinner.
Thursday, July 22, :
Breakfast and guided visit to Galimard Perfumerie in Grasse. (Perfume Capital of the World) where you will learn the different ways to create “extracts” for perfumes. Then you will be led to finally be able, with the help of a Nose (Professional perfume makers), to create your own perfume, with its own name and its own license number for you to reorder forever! (If you like your creation of course.).
Bus guided visit of Cannes, the capital of the stars (Film Festival). La croisette Boulevard, the palaces, beach with thin white sand, the street of the stars, Cannes festival, the port…etc
Lunch at The Hotel Martinez (La Palme d’or, 2 Michelin Stars) The restaurant has an open terrace and we will be on the second floor eating the utmost gourmet food while enjoying the yachts on the Mediterranean, all that from our seats. Free time following lunch for shopping, the beach or with the guide. Then return to the hotel for dinner and relaxing of course.
Friday, July 23:
Breakfast and departure for a guided visit of Monaco: The Palace on the “Rock”, the cathedral where Princess Grace is resting, the gardens, the changing of the Sentinelles, then a visit of the exclusive wine cellar of Louis XV then lunch at the Number 1 restaurant in the world, Louis XV Alain Ducasse (3 Michelin stars) Alain Ducasse is actually the only chef in the world to own 3 restaurants with 3 Michelin stars each (1 is in New York). Free time in Monaco for sightseeing, shopping or visiting the Casino. Returning to the hotel for dinner and relaxing.
Saturday, July 24:
Breakfast and departure for the Var region, Guided visit of the castle of Berne and its vineyards of 750 hectares, guided visit of the cellar and of course, wine tasting. Gastronomic lunch “al Fresco“ at the castle, then time for a light walk and shop at the gift shop on premise. Back to the hotel for dinner and relaxing on the terrace.
Sunday, July 25:
Breakfast and departure for Saint Maxime, with a little cruise of the so famous Saint Tropez bay is awaiting us. Guided visit of the historical part of the city. Lunch in Saint Tropez on the port, in an authentic local coastal restaurant. Free time following lunch then a scenic ride back to the hotel. An “early” dinner so that we can have an evening at the world renowned Arlette Gruss French Circus where a special seating is awaiting us.
Monday, July 26:
Breakfast, then off for a guided visit of one of the highest perched villages in the region Gourdon. Departing for an aperitif and lunch “poolside” at Madame Lacassagne’s (Mother of Saint-Jacques owner) in the village of Saint Jacques. Returning to the hotel, and for those interested a final guided tour of Grasse, and then dinner of course!
Tuesday, July 27 :
Breakfast then transfer to the airport in Nice to return to Raleigh.
The all inclusive price includes air fare, boutique hotel, ground transportation, all meals (with wine), all guided visits and excursions, taxes and fees.
If paying by credit card the price per person is $4995 (without airfare $3895). If paying by cash or check the price per person is $4875 (without airfare $3775).
(Single Supplement of $350)
This price is based on an exchange rate of 1.35 - 1.48 US dollar to the Euro. To reserve your space a $1000 non-refundable deposit is due.
A payment of 50% due by March 1st and the balance due by May 28th
Minimum 10 persons with a maximum of 25 persons
