There are probably 100 different ways to celebrate the New Year. We chose to celebrate it here at the Le Café de Paris, one of our great restaurants here in Boise. It’s worth a trip to Boise just to eat here. Especially, on a special dinner night. I have been known to drive several hundred miles for dinner, then return home and go to work. That was on the East coast and I would probably do the same here. Look at the dinner that we had. It Was Awesome! Sorry you missed it! Happy New Year everyone!


2005 Château Peyros Madiran 
went very well with most of the meal. It did not pair well with the lobster.

Huîtres Sur La Demi-Coquille
oysters on the half shell with green apple-champagne mignonette

Veloute d’Asperges
creamy asparagus soup with red pepper coulis

Ficelle de Homard
baked lobster mousse stuffed baguette

Carre d’Agneau
herb encrusted lamb chops
Sauce Choron
Bleu Cheese and Caramelized Onion Pave Potato
Fresh Roasted Asparagus

Gâteau de Kir Royal
berry jus and crème anglais

What a delightful way to start the New Year! Can it get any better? Not in Boise! Thanks so very much to the entire staff at Le Café de Paris for this delightful meal, your hospitality and your friendship. We hope your 2012 is a great one for you. Cheers! And if you are wondering what a Sauce Choron is, here is the definition:

A Béarnaise or Hollandaise sauce made pink with tomato puree. Created by Alexander Etienne Choron, a French chef. Sauce Choron is a variation of béarnaise without tarragon or chervil, plus added tomato purée.

The Sauce Choron is a variation on one of the Mother Sauces. Try it sometime. So there you have our New Years Eve dinner. It was superb!