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Event Recaps > Winter Evening in a French Country Inn

February 23, 2009

The French International Culinary Society kicked off its 2009 activities with the la Chandeleur dinner, which has become an association tradition in welcoming the New Year.

Organized at La Chaumière restaurant in Georgetown, this dinner followed the FICS’ annual General Assembly, and provided a welcomed break from Washington, D.C.’s blustery winter weather.  La Chaumière’s cozy cottage-like setting was the perfect contrast to the glacial winds outside, offering the right setting for a lively membership meeting, which was followed by a cocktail and a hearty super.

The annual FICS’ general assembly was very productive, with the election of a new board of directors followed by presentation of the President and a discussion with members. Old and new business was reviewed, and exciting ideas for new events were discussed.

Members were then invited to stay for the special four-course gourmet dinner created by Chef Patrick Orange, which included dishes from three different regions of France. Chef Orange lived up to his reputation of providing the best in classic French cuisine for the lovers of good food throughout the nation’s capital region.

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Chef Orange prepared a flavorful traditional French winter meal, starting off with a quenelle de brochet– a pike dumpling prepared in an egg batter and poached in water. This typical dish, whose origins are from the Alsace region in the east of France, was served by Chef Orange with a lobster sauce.

As a second course, guests were served a dish of beef tripes à la mode de Caen, with carrots, potatoes and onions, and complemented by a Calvados and carrot sauce. This dish is specific to the northeastern Normandy region of France, as is the Calvados apple brandy spirit.

 





As always, La Chaumière’s warm cottage atmosphere was the perfect backdrop for a hearty winter dinner – with a cozy private room with view on M Street, brought the evening’s guests together for a delicious four-course menu.

 

As the plat de resistance, Chef Orange created a rabbit stuffed with spinach and mushrooms.  It was presented on a bed of spetzel (small pieces of dough cooked in a pan with butter), along with a medley of seasonal vegetables, including sautéed shiitake mushrooms and carrots – and highlighted with a jus de Chablis.

 

 



The evening’s finishing touch was a delicate Grand Marnier soufflé - one of La Chaumière’s most popular desserts, accompanied by a classic crème anglaise.

Chef Orange joined FICS guests at the conclusion of the winter dinner. This native of Reims in France’s Champagne region has been working in Washington, D.C. since 1983, and has contributed to maintaining La Chaumière’s three-decade reputation as one of the area’s top French restaurants.