Question for professional chefs
Discussion
Past and present, the rest of you can, of course, join in if you like with your experiences, but it's primarily the answers from the professionals I'm after because it concerns 2 items on a menu.
Would you, as a default position, not withstanding allergies, special requests etc. serve;
Chateaubriand with a Chateaubriand sauce, another "generic" steak sauce, or without sauce and charge for a sauce.
Moules, classic white wine sauce, as your default position notwithstanding, etc. would you serve it with crusty bread, or just Moules and the sauce and charge for bread.
I would've thought the Chateaubriand with a sauce and Moules with crusty bread, apparently not.
Of course, there isn't a definitive answer but some feedback from some who have actually charged for these 2 items would be good.
The last time I had Chateaubriand, it came with a wonderful rich sauce.
I don't think I have ever eaten Moules without crusty bread, except Moules frites.
How do/did you serve yours?
What sort of restaurant?, pub, bistro, fine dining, Michelin star?
Would you, as a default position, not withstanding allergies, special requests etc. serve;
Chateaubriand with a Chateaubriand sauce, another "generic" steak sauce, or without sauce and charge for a sauce.
Moules, classic white wine sauce, as your default position notwithstanding, etc. would you serve it with crusty bread, or just Moules and the sauce and charge for bread.
I would've thought the Chateaubriand with a sauce and Moules with crusty bread, apparently not.
Of course, there isn't a definitive answer but some feedback from some who have actually charged for these 2 items would be good.
The last time I had Chateaubriand, it came with a wonderful rich sauce.
I don't think I have ever eaten Moules without crusty bread, except Moules frites.
How do/did you serve yours?
What sort of restaurant?, pub, bistro, fine dining, Michelin star?
dazco said:
We served mussels and did it without bread, although bread was given after the client was seated.
We did not serve chatuebriand but I have had it a few times, never with a sauce.
What style of restaurant?We did not serve chatuebriand but I have had it a few times, never with a sauce.
Did you choose to eat the CB without a sauce or you weren't offered one?
The Panda Vinny said:
My son is cheffing in Austria for a while, he say's they serve the mussels with bread included, the steak sauce is extra...something I am totally against!
What style of restaurant & is this for a CB because the question is specifically about CB?As an aside, what happened to that odd post about spitting in food, I quoted it to ask the poster what it was about but that's disappeared as well.
I can't remember who posted it.
What exactly is a "Chateaubriand Sauce"?
Chateaubriand is traditionally served with a Béarnaise Sauce, and I would expect this to be part of the dish, and not an added extra. I would also expect Chateaubriand to only be offered as a dish for 2 people to share. Chateaubriand for one person is basically fillet steak, and in this case I would expect the Béarnaise Sauce to be extra, if I asked for some.
As for Moules Mariniere, I wouldn't expect that to be served with bread. In most cases there would already be bread on the table, but I wouldn't expect any extra to come with my dish.
Chateaubriand is traditionally served with a Béarnaise Sauce, and I would expect this to be part of the dish, and not an added extra. I would also expect Chateaubriand to only be offered as a dish for 2 people to share. Chateaubriand for one person is basically fillet steak, and in this case I would expect the Béarnaise Sauce to be extra, if I asked for some.
As for Moules Mariniere, I wouldn't expect that to be served with bread. In most cases there would already be bread on the table, but I wouldn't expect any extra to come with my dish.
I now see the point about the "spitting in food" post, thanks.
In the gastronomy of the 19th century, the steak for chateaubriand was cut from the sirloin, and the dish was served with a reduced sauce named chateaubriand sauce (or a similar sauce) that is prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally served with mushrooms.
Chateaubriand sauce is a culinary sauce that is typically served with red meat It is also sometimes referred to as "crapaudine sauce". It is prepared in a series of reductions, and typically accompanies chateaubriand steak. Other dishes, such as tournedos villaret and villemer tournedos, also incorporate the sauce in their preparation. (wiki)
It was for 2
Moules Mariniere
Stir in the cream and chopped parsley, then serve in a large dish or 4 soup plates. Give finger bowls to your guests and lots of good French bread to mop up the wonderful juices. (Raymond Blanc)
omniflow said:
What exactly is a "Chateaubriand Sauce"?
Chateaubriand is traditionally served with a Béarnaise Sauce, and I would expect this to be part of the dish, and not an added extra. I would also expect Chateaubriand to only be offered as a dish for 2 people to share. Chateaubriand for one person is basically fillet steak, and in this case I would expect the Béarnaise Sauce to be extra, if I asked for some.
As for Moules Mariniere, I wouldn't expect that to be served with bread. In most cases there would already be bread on the table, but I wouldn't expect any extra to come with my dish.
Chateaubriand steak (also chateaubriand) is a meat dish cooked with a thick cut from the tenderloin filet. In contemporary times, chateaubriand cuts of beef refer to "a large steak cut from the thickest part of a fillet of beef"Chateaubriand is traditionally served with a Béarnaise Sauce, and I would expect this to be part of the dish, and not an added extra. I would also expect Chateaubriand to only be offered as a dish for 2 people to share. Chateaubriand for one person is basically fillet steak, and in this case I would expect the Béarnaise Sauce to be extra, if I asked for some.
As for Moules Mariniere, I wouldn't expect that to be served with bread. In most cases there would already be bread on the table, but I wouldn't expect any extra to come with my dish.
In the gastronomy of the 19th century, the steak for chateaubriand was cut from the sirloin, and the dish was served with a reduced sauce named chateaubriand sauce (or a similar sauce) that is prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally served with mushrooms.
Chateaubriand sauce is a culinary sauce that is typically served with red meat It is also sometimes referred to as "crapaudine sauce". It is prepared in a series of reductions, and typically accompanies chateaubriand steak. Other dishes, such as tournedos villaret and villemer tournedos, also incorporate the sauce in their preparation. (wiki)
It was for 2
Moules Mariniere
Stir in the cream and chopped parsley, then serve in a large dish or 4 soup plates. Give finger bowls to your guests and lots of good French bread to mop up the wonderful juices. (Raymond Blanc)
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