Bistro Jeanty – Menu & Technique Vocabulary

Seventy-five vocabulary flashcards outlining key dishes, sauces, techniques and ingredients from the Bistro Jeanty lecture notes.

Beet & Mâche Salad

Heirloom Roasted red, gold and Chioggia beets with mâche, citrus vinaigrette, orange segments, Feta, chives, olive oil and cracked pepper.

Vol-au-Vent (Sweetbreads)

sauteed with shallots, thyme, then deglazed with the rabbit braising jus then shiitake, button, and chanterelle mushrooms are added. It is served in a round pastry with sweet garlic cream on the bottom and drizzle of creamy mushroom sauce at the end.

Butter Lettuce Salad

Tender butter lettuce tossed with house Dijon–red-wine vinaigrette; naturally gluten-free and vegan.

Deviled Eggs with Truffles

Hard-boiled eggs filled with yolk, Dijon, mayo, white truffle oil and chopped Himalayan truffle.

Pike Quenelles

Light dumplings of Great Lakes pike and cream, baked in lobster cream sauce thickened with beurre manié.

Lamb Tongue Salad

Warm cured lamb tongue and Yukon potatoes with frisée, capers, shallots, creamy dressing and black pepper.

Smoked Trout (Truite Fumée)

House-cured Idaho trout cold-smoked over hickory, served on warm Yukon potatoes with carrot, onion, EVOO and balsamic.

Tomato Soup en Croûte

Creamy tomato soup scented with thyme, bay and peppercorns, baked under a puff-pastry dome.

Smoked Salmon Carpaccio

Paper-thin house-smoked Atlantic salmon with olive oil, lemon, capers, red onion, chives and shaved Parmesan.

Foie Blond Parfait

Silky duck-liver and foie-gras pâté set in jars and capped with Sauternes gelée.

Foie Gras Torchon

Cognac-marinated whole foie gras, poached, chilled and sliced; served with toasted brioche.

Duck Rillettes

Shredded duck confit mixed with goat cheese, butter and garlic, packed into ramekins and served with cornichons.

Escargots

Six Burgundy snails baked in garlic-parsley-pastis butter.

Pied de Cochon

Deboned, breaded and fried pig’s foot served with watercress and mustard-cream sauce.

Salade Lyonnaise

Frisée‐escarole salad with lardons, soft-boiled egg, brioche croutons and warm bacon vinaigrette.

Fried Smelt

Canadian smelt dredged in flour-semolina, deep-fried and served with spicy red-pepper aioli.

Roasted Bone Marrow

Three roasted beef marrow bones with Bordelaise sauce, baguette toasts and parsley salt.

French Onion Soup Gratinée

Caramelized-onion and beef-stock soup capped with cheese–crouton gratin.

Haricots Verts Salad

Blanched French beans with frisée, sherry-honey vinaigrette, tomato confit and warm goat-cheese medallion.

Pâté de Campagne

Country pâté of pork shoulder, back fat, chicken liver and veal, laced with Armagnac; served with cornichons.

House Mustard Vinaigrette

Dijon mustard, red-wine vinegar, olive oil, salt and pepper.

Creamy Dressing

Egg yolk, mustard, sherry & red-wine vinegars, salt and pepper (used on Tongue Salad).

Applewood Bacon Vinaigrette

Renderings of bacon with shallot, garlic, apple-cider, red-wine & balsamic vinegars, finished with olive oil.

Yellow Bell-Pepper Sauce

Purée of roasted yellow peppers with mustard, sour cream and sherry vinaigrette.

Citrus Vinaigrette

Orange, lemon & lime juices reduced with ginger and sherry vinegar, whisked with olive oil.

Sherry-Honey Vinaigrette

Shallots, garlic, honey, Dijon, sherry vinegar and EVOO.

Spicy Aioli

Garlic, egg yolk, Dijon, red-wine vinegar, Mexican hot sauce and canola oil.

Harissa Aioli

North-African chili paste blended into traditional aioli (served with mussels).

Béarnaise Sauce

Emulsion of egg yolks and clarified butter flavored with tarragon-shallot vinegar reduction.

Mashed Potatoes

Kennebec & russet potatoes with cream, butter and salt.

Haricots Verts (Side)

Sautéed French beans with shallots, butter and chicken stock.

Brussels Sprouts au Lardon

Brussels sprouts glazed with butter, stock and Nueske’s bacon.

Sautéed Spinach

Baby spinach wilted with shallots, butter and chicken stock.

Potato Gratin

Layered potatoes baked with cream, garlic, nutmeg, salt and pepper.

Buttered Egg Noodles

Fettuccine tossed in butter and Parmesan.

Ratatouille

Provencal stew of tomato, eggplant, zucchini, peppers, onion, garlic and thyme.

Frites

Hand-cut fries cooked in peanut oil, tossed with salt and parsley.

Macaroni au Gruyère et Jambon

Baked macaroni with ham, Gruyère, nutmeg, salt and pepper.

Peas & Carrots

Classic side finished with butter and chicken stock.

Normandy Mussels

Salt-Spring mussels steamed in dry apple cider with crème fraîche, butter, shallot, bay and thyme.

Slow-Roasted Pork Shoulder

10-hour roasted bone-in pork with butternut-squash gratin, Brussels sprouts, bacon lardons and pork jus.

Steak Tartare

Raw hand-chopped flank steak mixed with capers, onion, mustard, Worcestershire, ketchup, Tabasco and egg yolk.

Steak Frites

Grilled rib-eye with fries, watercress and Béarnaise sauce.

Coq au Vin

Red-wine–braised chicken with bacon lardons, pearl onions, mushrooms and potatoes.

Tournedos au Poivre

Peppercorn-crusted filet mignon with Chardonnay mushroom cream and haricots verts.

Daube de Boeuf

Beef-cheek stew braised in Cabernet with mirepoix, served over mashed potatoes with peas & carrots.

Rabbit Blanquette

Bacon-wrapped loin and braised leg with pappardelle, morels, peas and Chardonnay cream.

Cassoulet

Duck confit, sausage and bacon baked with white beans and garlic-parsley crumbs.

Sole Meunière

Floured Petrale sole sautéed in butter, finished with capers, lemon and parsley over mashed potatoes.

Leek & Ham Quiche (Flamiche)

Pastry shell with French ham, mixed cheeses, butter-braised leeks and crème-fraîche custard.

Sea Scallops with Pea Coulis

Roasted scallops on sweet-pea purée, corn, mashed potatoes, vanilla oil and onion rings.

Veal Chop with Camembert Sauce

Garlic-sage marinated veal chop, grilled rare, topped with Camembert-cream sauce, morels and watercress.

Boeuf Bourguignon

Short ribs braised in red wine, served with carrots, pearl onions, bacon and braising-liquid sauce.

Vegan Mushroom Bourguignon

Portobello & porcini stew with vegetables, red wine and vegetable stock thickened with cornstarch.

Tripe Stew (Hiro Sone)

Honeycomb tripe simmered with vegetables, white wine, tomato and chili flakes.

Mousse au Chocolat “Brûlée”

Layered dessert of crème brûlée base and caramelized chocolate mousse.

Profiteroles

Choux pastry puffs filled with vanilla ice cream and topped with chocolate sauce.

Tarte au Citron

Lemon-curd tart with Italian meringue and Mandarin Napoleon–orange sauce.

Crêpe Suzette

Thin crêpe baked with orange–Mandarin Napoleon butter and powdered sugar.

Chocolate Salted Caramel Mousse

Rich chocolate mousse accented by salted caramel (gluten-free).

Crème Caramel

Baked custard over a layer of liquid caramel; served with palmier cookie.

Warm Berry Bread Pudding

Cubed bread baked with berries and crème anglaise, served warm with vanilla ice cream.

Prunes à l’Armagnac

Armagnac-soaked prunes with vanilla ice cream (gluten-free without cookie).

Vanilla Ice Cream (Fiorello’s)

Locally made ice cream served with wafer fan and warm chocolate sauce.

Cheese Board

Selection of French cheeses with candied walnuts, poached fruit and port-poached pears.

Beurre Manié

Equal parts soft butter and flour used to thicken sauces.

Mâche

Tender, nutty salad green also called lamb’s lettuce or corn salad.

Cornichons

Tiny tart French pickles often served with pâté and rillettes.

Lardon

Baton of cured bacon used as flavoring or garnish.

Confit

Slow-cooking meat in its own fat for preservation and rich flavor.

Sauternes

Sweet Bordeaux dessert wine frequently paired with foie gras or used as gelée.