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Beaujena's

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1 Beaujena's on Fri May 07, 2010 5:10 pm

LivingDead

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A month after I ate at Beaujena's, I find myself still enjoying the meal through the memories of that fine night. I'd love to get the recipe for the red bean meat balls.

I'd love to go back, and this time I'll do the wine tasting too.

Here is the menu that was served for April

Chef Randy Reynolds wrote:1. Black truffle and foie gras on puff pastry pillows with mushroom and bleu cheese pate on walnut ginger crisps. The truffle and foie gras were sautéed lightly in olive oil and served simply, one atop the other. On the last week-end of the month I decided to make a pate de foie gras incorporating the black truffle. Both preparations were very well received. The ginger walnut crisps presented a nice compliment to the bleu cheese in the pate.

2. Asparagus Shrimp Soup with baby bella mushrooms. As asparagus was plentiful in April I felt compelled to use as much of it as I could so I made a soup broth by boiling pounds of it then liquefying with an immersion blender. The mushroom and shrimp cave it texture and rounded out the flavours.

3. Red bean meat balls with a spicy tomato sauce on linguine. Crumbled bacon, mashed red beans and bread crumbs combined to form one of the tastiest little meat balls ever. The sauce contained serrano chilies and tomatoes to form a fiery accompaniment.

4. Duck leg comfit, roasted turnips, shallots and sour cheery sauce. Duck confit is one of my favorite dishes. Roasting the meat in duck fat for several hours makes it tender and juicy. The sour cherry sauce beautifully balanced the fat.

5. Braised pork tenderloin with apples, pears and parmesan risotto balls. The rissoto balls turned out to be the star of this dish even though the pork was unusually tender and juicy.

6. Orzo salad with cucumber and orange. Cleansed the palate exactly as it was intended to.

7. Lemon cream cheesecake tart with raspberry sauce. I was torn between lemon tart and lemon cheese cake so I created a sort of hybrid.


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2 Re: Beaujena's on Fri May 21, 2010 12:17 pm

AGEsAces

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anyone know what the menu is for May?

We've got reservations for Next Saturday...would love to know what they are serving.

http://www.photage.ca

3 Re: Beaujena's on Fri May 21, 2010 12:20 pm

Miz point

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They should have it posted on their web site.....
http://www.beaujenas.com


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4 Re: Beaujena's on Fri May 21, 2010 12:21 pm

AGEsAces

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no...they don't.

they just say this:

Every month we offer a new and unique surprise dinner
with optional wine pairing, creating the perfect marriage of food and
wine.

http://www.photage.ca

5 Re: Beaujena's on Fri May 21, 2010 12:23 pm

Miz point

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Hmmm....guess they don't want MISE poaching their menu? Hahahaha. Beaujena's and MISE, to me anyway, are the two best in this town for what they do. You will have a great dinner I guarantee you.


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6 Re: Beaujena's on Fri May 21, 2010 12:26 pm

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AGEsAces wrote:anyone know what the menu is for May?

We've got reservations for Next Saturday...would love to know what they are serving.

You will thoroughly enjoy the experience. I highly recommend this restaurant, one of the best fine dining experiences I have ever had in Winnipeg.


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7 Re: Beaujena's on Fri May 21, 2010 2:33 pm

Miz point

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Tasting menus or what some would call chef surprises are the latest trend that got reinvigorated with Thomas Keller of Napa Valley's French Laundry. I ate there ten years ago and for me it was a total wake up call in terms of how to approach classics in a whimsical and deconstructed way.....I love the idea of leaving myself at the tender mercies of someone who truly has an overall understanding of the delicate dance between food, libations and flavour progressions.


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8 Re: Beaujena's on Fri May 21, 2010 4:05 pm

anny


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The menu isn't posted because it's supposed to be a SURPRISE meal.

http://dineoutwinnipeg.tumblr.com/

9 Re: Beaujena's on Fri May 21, 2010 4:09 pm

anny


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Randy, the chef, does say this:

In the month of May I am incorporating some Greek and Italian influences with olives, sundried tomatoes and feta cheese. There are also elements of local Manitoba cuisine along with the usual French inspired fare. We hope to see you soon.

http://dineoutwinnipeg.tumblr.com/

10 Re: Beaujena's on Sat May 22, 2010 10:01 am

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Tasting menus or what some would call chef surprises are the latest trend that got reinvigorated with Thomas Keller of Napa Valley's French Laundry.

I don't know about that but the 'surprize menu' does free up a restaurant's profits and makes it a whole lot easier for a chef to do up a menu.

I believe more places will go to this method of operation in the future. I do believe that the smarter restauranteurs have been shortening their options for a while now. It's just the natural course of identifying profit centers imo.

11 Re: Beaujena's on Mon May 24, 2010 10:51 pm

casualchris


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This is on my list of must try's once we're back to double income no kids situation, having one part time income sucks balls....CANNOT wait till school is done, six more weeks then restaurants of winnipeg lookout!!

12 Re: Beaujena's on Sun May 30, 2010 9:10 pm

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JTF wrote:
Tasting menus or what some would call chef surprises are the latest trend that got reinvigorated with Thomas Keller of Napa Valley's French Laundry.

I don't know about that but the 'surprize menu' does free up a restaurant's profits and makes it a whole lot easier for a chef to do up a menu.

I believe more places will go to this method of operation in the future. I do believe that the smarter restauranteurs have been shortening their options for a while now. It's just the natural course of identifying profit centers imo.

If you believe the introduction as you are seated, they are not in the business for profit. They started the restaurant as a "hobby", as it's a husband/wife team (only two people we saw working), they are only open weekends, and they seem to both thoroughly enjoy doing what they do.

Here's what we had Saturday (since it's the end of the month, I don't think the chef will be too upset revealing the meal)
1. Duck sauce glaze with bread (don't know the type). Quite tasty.

2. Rice, lentil & something soup (I'm afraid I don't remember what). Again, quite tasty, though a touch too much pepper.

3. Pickerel over a light vegetable with some other vegetables on top. Wrapped in a paper covering...and covered with a light oil/butter.

4. Pulled pork covered with a potato and vegetable topping.

5. Rabbit pieces served over a delectable wide-noodle pasta.

6. Cheese & Cracker sampler, including warmed brie, Gorgonzola?, muenster, and one I don't remember.

7. Amaretto Tart served with a Grand Marinier whipped topping.

My wife and I enjoyed a bottle of riesling white wine throughout the meal, but one of our friends tried the wine sampler and was thoroughly impressed with the selection. (as were we envious that we had not tried it.)

If you really want a treat...ask for the VIP package. It adds about $80/person...but they pick you up and drive you home in a limousine and can accommodate about 10 people.

If you haven't tried it...you should. And...let me know if you want to try it...I'll meet up with you and give you a $10 gift card (coupon). We'll definitely be going back.

http://www.photage.ca

13 Re: Beaujena's on Sun May 30, 2010 11:09 pm

Jondo

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How does the $11.95 Souvlaki dinner at Pony Corral compare? I find that 6lbs of food to be a very good and tasty bargain. Plus the Pembina/Pier location has the best bathrooms in town.

14 Re: Beaujena's on Mon May 31, 2010 12:01 pm

Miz point

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JTF wrote:
Tasting menus or what some would call chef surprises are the latest trend that got reinvigorated with Thomas Keller of Napa Valley's French Laundry.

I don't know about that but the 'surprize menu' does free up a restaurant's profits and makes it a whole lot easier for a chef to do up a menu.

I believe more places will go to this method of operation in the future. I do believe that the smarter restauranteurs have been shortening their options for a while now. It's just the natural course of identifying profit centers imo.

No it is not necessarily easier.....no way. Oh man. One misfire and you are toast. As I said before this "trend" got its start in Napa but has its roots in classic French technique and was originally used as a means to maximize for example, all bits of the critter. Cooking with offal may be very trendy now but back in the day it was done out of necessity - now it is oh so chic to use the gnarly bits and any chef in this town who knows how to work with sweetbreads is not doing it for economy sake but rather saying to his diners - take a walk on the wild side!

I salute places like MISE and Beaujena's for doing just that.


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15 Re: Beaujena's on Mon May 31, 2010 12:09 pm

Goth_chic

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Glad to hear you both enjoyed the experience AGEsAces. The hubby and I will be making it there again sometime this summer.

I am hoping Chef Terry (Mise) and Chef Randy (Beaujena's) enter Top Chef Canada...it would be nice to see some local talent kick ass.


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16 Re: Beaujena's on Mon May 31, 2010 2:20 pm

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No it is not necessarily easier.....no way. Oh man. One misfire and you are toast.
Of course it's easier. The menu is nothing compared to a regular one. a few select items instead of a dozen...I mean c'mon...duh.

As I said before this "trend" got its start in Napa but has its roots in classic French technique and was originally used as a means to maximize for example, all bits of the critter.
You're mixing up a few things here methinks.

17 Re: Beaujena's on Mon May 31, 2010 3:25 pm

Miz point

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No, I am not mixing anything up except the next batch of salad for later perchance? A tasting menu is not easy to do as it is a one-shot deal, designed as a progression as deemed by the chef so that means the diner is NOT choosing anything, even the drinks if done right.....the diner is allowing the chef to dictate the taste progressions and it is a saavy diner who is willing to trust the good judgment of the chef rather than choosing off of a fixed menu.


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18 Re: Beaujena's on Tue Jun 01, 2010 10:05 am

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My dear, if there are 10 items, as opposed to 1 item, on a menu, the chef has 10 times the chance of screwing up.

Besides, if a chef is worrying about screwing up, they should go back to prepping veggies.

19 Re: Beaujena's on Tue Jun 01, 2010 11:05 am

Miz point

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Once again my dear, you are not "getting" it.....a tasting menu which is a progression that can comprise as many as 12 but usually 8 smaller portions designed around a theme is about giving the diner an experience....it is not a matter of "screwing up" rather more a matter of will your vision and sense of progression be appreciated by the diner? What if the diner is not adventurous as we do know there are many diners who have deep pocketbooks and who love to brag about being somewhere but who in the end may not appreciate what is put in front of them.....as it may turn out to be something totally unexpected in terms of perception vs. reality.

It is not a fixed menu per se, at least not when a master like Keller does it.....a master who has been known to be very whimsical in his creations and has thus caught many of his fans off guard. There will always be "misses" but the "hits" can be wonderful indeed.

I have been lucky to have dined at two of Keller's restaurants and cannot wait to get back. MISE and Beaujena's are the two closest examples in this town of kitchens that could hold their own with some very discerning diners. We should be proud of some of our culinary talent in this town.


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20 Re: Beaujena's on Tue Jun 01, 2010 11:45 am

AGEsAces

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It's actually true MizP...

One of the items was the rabbit...to which one of our guests was not willing to try it.

Personally...I love rabbit, and my wife was ecstatic, as she's always wanted to try it. But our guest had a pet rabbit growing up, and could not get past the idea of eating her pet.

Beaujenas is unique to me for a tasting menu though, as there is NO choice (unless you pre-order at time of reservation for allergic or vegetarian reasons).

Most restaurants I've encountered with no "menu" would have selections available for each course. So for that entree of the less-adventurous, rather than rabbit, a selection of chicken or beef may be available.

Personally though...I'd rather sit down and just let someone serve me so I can enjoy the creativity and/or skills of a chef. And in THAT setting...it would not be insulting to the chef to turn a dish away because it tastes bad...in fact, it would be insulting not to.

http://www.photage.ca

21 Re: Beaujena's on Tue Jun 01, 2010 12:24 pm

anny


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AGEsAces - they were happy to accommodate when I let them know ahead of time that I didn't like fish. He made something else for me!

http://dineoutwinnipeg.tumblr.com/

22 Re: Beaujena's on Tue Jun 01, 2010 12:40 pm

Goth_chic

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Sydney's at the Forks is similar but you get to choose your courses from a selection of items. I dined at Sydney's and I liked it but I prefer Beaujena's. I will be dining at Step N Out on Saturday, I hope it is good. Smile


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23 Re: Beaujena's on Tue Jun 01, 2010 12:41 pm

AGEsAces

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hey GC...just noticed under your avatar...good song quote Smile.

http://www.photage.ca

24 Re: Beaujena's on Tue Jun 01, 2010 12:46 pm

Miz point

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AGEsAces wrote:It's actually true MizP...

One of the items was the rabbit...to which one of our guests was not willing to try it.

Personally...I love rabbit, and my wife was ecstatic, as she's always wanted to try it. But our guest had a pet rabbit growing up, and could not get past the idea of eating her pet.

Beaujenas is unique to me for a tasting menu though, as there is NO choice (unless you pre-order at time of reservation for allergic or vegetarian reasons).

Most restaurants I've encountered with no "menu" would have selections available for each course. So for that entree of the less-adventurous, rather than rabbit, a selection of chicken or beef may be available.

Personally though...I'd rather sit down and just let someone serve me so I can enjoy the creativity and/or skills of a chef. And in THAT setting...it would not be insulting to the chef to turn a dish away because it tastes bad...in fact, it would be insulting not to.

What is actually true Ages - you kind of lost me there? I know my analysis is spot-on....I love being surprised by a good chef....I think it would be preposterous for any chef not secure in terms of what they do to offer a real food adventure especially to those us who understand what that entails.

I was flattered when asked by Keller what I thought and for me the ability to articulate my likes, to ask the inevitable "why" and to just say well, it did not quite do it for me but it was still cool - and the wine pairings were brilliant. The tab at the end of my tasting was around a hundred bucks.....I would have paid double.

Beaujena's and MISE - excellent and adventurous. Mirlycurtois - classic french and classically overpriced.....but I suppose its a cachet that they are selling.


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25 Re: Beaujena's on Tue Jun 01, 2010 12:47 pm

AGEsAces

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yes...what you said was actually true MizP

I was agreeing with you Smile.

http://www.photage.ca

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