Chef’s Top Ten 2017 – Week Five: Seafood Linguine

We’ve been serving our Seafood Linguini exactly the same way since Jean-Francis and Alessandra opened Provence Mediterranean Grill. Once you’ve perfected something there’s really no point in changing it. What’s that expression… if it ain’t broke don’t fix it? Well, the Seafood Linguini may be a standard dish served in many restaurants, but it definitely ain’t broke. In fact, many of our guests would agree that ours is the best version of this dish that they’ve encountered.

Chef de Cuisine Sheldon Maloff starts this weeks menu with his Rabbit Vol-au-vent. At its heart, the vol-auvent is a French version of a meat pie. Made with puff pastry, and typically stuffed with savoury ingredients, although Wikipedia says they can also be sweet (read more here). Sheldon fills his with rabbit and chanterelle mushrooms and serves it with a frisée salad. Clean, simple and just what the chef ordered (Who cares what the doctor has to say when it comes to dinner?) as the weather cools, and fall arrives in earnest.

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