Well folks here we have it the following is the first menu that has been subjected to the firing squad. Hold on a minute maybe that statement was a tad harsh. I will try again.

The following is a menu that has been submitted by one of the foundation chef21 blog followers.

Please feel free to pass on your comments.

All comments will be taken seriously. To comment please hit the comments tab and follow the prompts; alternatively you can email them to me via matthew@chef21.com and I will post them for you.

Menu

Traditional French Fish Soup “Bouillabaisse Style”

(Mussel – Calamarie – Fish – Crouton Rouille – Gruyer)

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Roast Rack of Lamb

Caramelized Schalots and Merlot Reduction

Potatoes Gratin, Petits Pois a la Française

Mousse de Carottes

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Assortment de Fromages de France

Poached Pears in a spiced red Wine Syrup

Tarte Tatin with Homemade fresh Vanilla StickIcecream

Double Crème, Roasted Almonds

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Please keep the menus coming in.

I am 110% sure that this initiative will become a raving success as we move along.

Tastefully yours,

Chef Matthew J.G

This could very well become the most exciting and beneficial category on this very blog.

Unique in character and style, it is certain to become a popular hangout for chefs from all over the globe.

This is the ultimate place where we can post our menus and get the opinions, advice, and/ or comments from your culinary peers.

We can share and gain alike, basically the opportunity to learn and develop at the same time is on your door step.

If you would like to have your menu published here and put it to the panel; send the menu along with a brief introduction.

Please send the menu in word format to: matthew@chef21.com for consideration

Happy Menu Writing!!!

Chef Matthew J.G.