La Bonne Cuisine Catering & Events

Pictures are better than words

2012-01-31T16:01:00.000-08:00

Happy Holidays from La Bonne Cuisine!

2012-01-17T10:02:00.000-08:00

With the hustle and bustle of the holiday season starting to wind down, we are finally taking a moment to reflect on the season’s events. We have been fortunate to work with some very adventurous and imaginative clients to create exciting and unique holiday parties.

We love to work in unconventional spaces, and this season was no exception. We had events at the Aquarium of the Bay and the California Academy of Sciences, where guests can wander through exhibits while enjoying food and drink, creating a very interactive atmosphere. We also held events in art galleries such as Terra Gallery, where the art served as a backdrop to our equally artistic displays.

At another amazing event, we worked with our client to completely transform their building into an international experience, with food from around the world and plenty of décor and props to make it feel even more realistic. We had stations representing China, India, Egypt, Switzerland, Peru and France, and each was decorated accordingly. It was a truly impressive and creative event.

As the season is coming to a close, we are looking forward to a few days of relaxation. Rather than sharing a recipe with you, Chef Christophe thought he would share a few of his favorite local destinations for a winter excursion. For a nice day or weekend trip, he suggests heading up to Napa and enjoying a glass of bubbly at Domaine Carneros Winery. They are housed in a beautiful classic French style Chateau and offer tours and tastings overlooking the vineyards. For lunch, head north to Auberge du Soleil Restaurant, where the Kurobuta Pork is not to be missed. The restaurant is part of a beautiful resort and spa just in case you want to turn your getaway into a weekend trip. Or, if you prefer to stay in the city, head to the always amazing Michael Mina and treat yourself to a special holiday dinner.

Wherever you choose to go, we want to wish you happy holidays and a Happy New Year! See you in 2012!

ISES Gala at the Bentley Reserve

2011-07-29T14:54:00.000-07:00

La Bonne Cuisine recently participated in the International Special Events Society (ISES) Northern California Chapter Gala, which was held at the Bentley Reserve in San Francisco. The evenings theme was "The Other Side of Midnight" with lots of fairytale elements in the decor. We created a "Garden of Sweet and Evil" dessert station for the after party, which was a big hit.

We served up lots of delicious desserts including Tarragon Ice Cream in Chocolate Covered Cones, a smoking Red Fruit Smoothie, and Redcurrant Creme Brulee. It was definitely an event to remember!

Bruno Mars Concert at Bill Graham Civic Auditorium

2011-06-14T16:19:00.000-07:00

La Bonne Cuisine recently joined forces with Another Planet Entertainment to put on some fabulous events at the Bill Graham Civic Auditorium. As one of their preferred caterers, we were invited to caterer the VIP lounge at the recent Bruno Mars concert held at the venue. We invited some of our clients and colleagues to enjoy an evening of food, drinks, and live music.

It was a great evening, with plenty of delicious finger food and signature drinks provided by Best Beverage Catering. We are very fortunate to be partnering with Another Planet Entertainment and are looking forward to more amazing events and concerts at the Bill Graham Auditorium!

California Academy of Sciences Wedding

2011-06-09T09:55:00.000-07:00

La Bonne Cuisine was very excited to recently be featured on the wedding blog Style Me Pretty for the wedding of Elaine and Rudy back in September. We provided the catering and Sebastien Sanges, our Event Designer, provided all of the florals. The beautiful photos below are courtesy of Jerry Yoon of Jerry Yoon Photography. They really capture the beauty of the event, which was held at the California Academy of Sciences. Everyone raved about the lush centerpieces, bouquets, and boutonnieres.

Sebastien always keeps the environment in mind when creating his unique florals. He used sustainable plants such as potted succulents in his centerpieces along with moss covered branches, river stones, orchids, and figs to create a natural and organic look. Not only are the results stunning, but they are Green too! Check out the article here for the full feature and more fabulous photos!

Living in the Real World

2010-08-09T10:36:00.000-07:00

Since graduating two months ago, whenever I get together with my friends the majority of our conversation is about our jobs. We talk about how they are going, how we like them, and how we are settling in and starting to get in the groove of our "big girl jobs." By the end of the night, I always end up hearing the same thing: "You have, like, the best job ever!" And I have to agree with them.

For my first job out in the real world, I was really lucky to find such a great company. This position has allowed me to make an easy transition from student life to career life. Only two months have gone by and I already feel like I have learned more than I did my last semester of college, although I would never admit that to my parents or professors. So what have I been learning that has made my job the envy of all my friends?

One event I was so fortunate to be able to attend was the ISES-NCC Gala. It was a wonderful way for me to meet a lot of people in the industry, as well as having exposure to other companies. The gala was held at Terra in San Francisco, and it looked absolutely beautiful. The theme was The Elements, so each section of the evening was decorated accordingly. We provided the desserts, which had the element of fire. With that as the theme, we presented a quartet of fire-inspired desserts, whether it was torched, flambeed, or spicy. My personal favorite was the "Fiery Chocolate Mousse," which is a chocolate mousse with a bit of cayenne pepper. It is a fantastic combination of creamy chocolate, with a spicy kick at the very end. It was such a crowd pleaser!

On a more professional note, I have been learning a lot about the sales process. I have been working with Elaine on learning how to go about contacting potential clients, as well as handling requests for information. In addition to the actual process itself, I've been working on our new promotional and marketing materials. It has been a great experience to put my marketing minor to work! I have made new photo books to keep in our salon for visiting clients, and we are currently working on new brochures. We have also started producing a newsletter. Our first edition was sent out in early July where we started to get people thinking about the holiday season. In addition to the information on planning a successful holiday event, we included a new holiday inspired turkey burger recipe that is wonderful for those late summer barbecues. If you would like to join our mailing list, please send your name and email address to info@labonnecuisine.com

We will be updating our website with new photos and menus soon. Check back here for an update on the website and on the new recipes we are working on!

Corinne

HAPPY BASTILLE DAY

2010-07-02T13:58:00.000-07:00

In France Bastille Day is celebrated as a national holiday - "Vive la France!" to mark the storming of the Bastille in Paris on July 14, 1789.

The historic people's revolt was the first step to establishing a republican government, wildly cheered by French commoners who claimed an historic first in France's long royal history.

Today, July 14 remains a great excuse to party, serve up street food, sing La Marseillaise and drink a lot of bubbles. Of course, as French Caterer, we will be serving the Official Bastille Day event, hosted by the French Consul at the Green Room.

Since I have been living more than 17 years in California, I know that Domaine Carneros will be filling up my outdoor fridge.

If you are lucky, and happen to be in Paris, don't miss the incredible opportunity to be at the Eiffel Tower:

As for me this year, I will be close to the Eiffel Tower, but the one in Las Vegas. I will make certain to stop by Mon Ami Gaby and have Moules Mariniers (Steamed Mussels and White Wine) and French Fries for the occasion.

Recipe:

A pound (lb) (450 g) of mussels is usually enough for one person.

Pour 1 or 2 cups of white wine or water into a large saucepan, add the mussels and cover the pan. Remember that not a lot of liquid is needed.

Cook on a high heat and bring the liquid to the boil.

When steam is released from the sides of the pan, reduce the heat and simmer the mussels until they begin to open. This should take about 5 minutes. During cooking, shake the bottom of the pan, so that the mussels are redistributed and cook evenly.

After several minutes, keep an eye on the mussels and try to remove each mussel as it opens.

When all the mussels have opened, they can be served in their shell, in a bowl, with the broth strained and then poured over them. Add some creme fraiche to the sauce to make it thicker. rectify seasonings.

We are still available for the Bastille Day Celebrations and will be happy to make you share our national day. In the mean time, have a wonderful July 4th, and have fun, bubbles and great Fireworks experience. Thank you for supporting La Bonne Cuisine Catering & Events.

A summer update

2010-06-10T13:34:00.000-07:00

The summer is here and it has been a while since we have updated!

First off, my name is Corinne and I am the newest addition to the La Bonne Cuisine team as the production coordinator. I have been here for about three weeks, and so far it has been a wonderful experience!

I started off with an evening at the MPI Annual Gala. It was quite the introduction! I was able to see all the elements and how everything works to create a successful event. It was also my first look at how a major event is put on outside of the college arena. The Gala was held at the San Francisco Design Center in the Galleria. The theme for this year was Glo, which allowed the decor to include elements of light.

The second and third floors were used to hold cocktail receptions, with the dinner and entertainment taking place on the main floor and stage. From the stilt walkers who greeted guests as they made their way upstairs to the reception, to the wonderful glow from the lighted tables, a whimsical feeling filled the room. The combination of glowing end tables and chic lounge furniture in the cocktail reception created a fun and trendy environment. The unique trays of passed hors d'oeuvres added a sense of elegance to the space. As the finishing touches were added to the illuminated dinner tables, guests started to find their seats and sat to enjoy their dinner.

[ Gene X. Hwang/Orange Photography ]

As the dinner began, the entertainment took to the sky with an aerial acrobatic act, followed by a drum duo. While the main course was being served, the guests were treated with a drag show, which was a big hit! The dessert course added an additional glow to the room with a beautiful trio including a flaming creme brulee. It was the first time that I had ever seen it served in person, and it was the perfect dramatic finish to a beautiful meal.

[ Gene X. Hwang/Orange Photography ]

This was truly a great introduction for me into the world of La Bonne Cuisine. I am starting to settle in to my new position here and have loved every moment of it! Be sure to check back soon, as I plan to contribute to our blog often!

Corinne

Happy 2010

2010-03-12T18:06:00.000-08:00

Happy 2010! We have been very busy this year with the newest division of La Bonne Cuisine, Swing Cuisine and Events. Late last year, our company, La Bonne Cuisine, was selected to be the exclusive catering and event planning company at Redwood City’s historic Emerald Hills Lodge and Golf Club. So fabulous!

“This is an opportunity for us to offer our creative menus and unique design to a greater span of San Francisco Bay Area clients. In collaboration with the Emerald Hills Lodge and Golf Club, Swing Cuisine and Events’ breadth of planning ranges from corporate event planning to wedding and life celebration event planning”, Christophe Kubiak, Executive Chef.

“We feel very fortunate to partner with the Emerald Hills Lodge and Golf Club. I love being part of the evolution of incredible facility! Emerald Hills Lodge and Golf Club is a gorgeous 30 acre multi-use facility, in the hills perched above Redwood City”, Elaine Herman, Director of Sales.

“The view is gorgeous! And, the venue versatility is attractive. A client can plan an event from an intimate gathering of 20 to an outside tented event of 5000”, Sebastien Sanges, Event Design.

Visit the Swing Cuisine and Events’ website, www.swingcuisine.com for venue information and pricing.

Back from France

2009-09-02T15:37:00.000-07:00

Back from three weeks in France, full of ideas, full of recipes, full of souvenirs;

Paris, three wonderful days:

Not to be missed:

Velib

I personnally did not know Paris as a city of bicycles but Mayor Bertrand Delanoe changed that perception. "Vélib'" rental program with thousands of three-speed unisex bikes at hundreds of stations or "service points" around the city. You'll pay €1 for a day ticket or €5 for a seven-day ticket, which lets you take an unlimited number of 30-minute journeys. Trips longer than 30 minutes incur additional fees.
You can pick up a bike at any Vélib' station and return it at any other. Just to make sure you that don't keep it, you'll be required to supply credit-card information before taking a bike, and the bike will sound an alarm if you try to haul it back to Huddersfield or Hackensack.
Tips:
American credit cards don't work in the vending machine, but if you try the other payment option: You can buy a 1- or 7-day Vélib' ticket on the Web.
Vélib' bikes are popular, and occasionally you'll find that all bicycles are rented. Less commonly, you may go to return a bike and find that all the available slots are occupied. (If this happens, try another station; they're scattered across the city and are usually no more than 300 meters apart.)

Info can be found on the web site www.velib.paris.fr

We loved Velib because you feel free in Paris, it is cheap and you can eat as much as you want without gaining pounds as you are biking everywhere at any times; no bneeds for expensive cabs anylonger !

Restaurants:

Eventhough Euro is a bit high right now, you can still enjoy tons of restaurants at a very charming price; I would recommend my dear friend's blog http://bestrestaurants.fr/. It is written in French but very helpfull;
If you are planning a visit in the Marais, in Paris; they are all great but stay away from the very famous Les Marronniers or just experience the worst service ever in your life; if you are lucky, you will be yealled at because the poor waitress is tired and that the fridge does not work, and it is your fault !! Rather, try Cafe Vitto, on the right of the previous one, they are charming, good service, and prices are so much better anyway !
You can easily find a three course meals for 10 euros at lunch time and 18 euros at dinner time; dont hesitate to have the pitcher of wine for the beverages: Rosé is for sure the best if chilled and if you go at summer time.

Too much to describe in one post on this blog, feel free to email me if you have specific questions. Ill be back with somes beautiful pictures from the South of France !

2009-08-28T10:07:00.000-07:00

Wow, it’s been a while since our last blog entry! Isn’t it amazing how time slips by? Where should I even start?

First off, my voice is new to this blog as the most recent addition to the La Bonne Cuisine team. For those of you who don’t know me, my name is Elaine Herman and I came on board in February as the Director of Sales. To say I hit the ground running is an understatement! Part of my job is to introduce La Bonne Cuisine to as many people as possible, and I’ve been doing just that, by meeting people, hosting tastings, and though my involvement in the different organizations that serve the events industry.

So, what have we been up to since the beginning of the year? Let’s see…

· In April, we competed in the First Annual Grilled Cheese Cook-Off at AT&T Park. We are the proud winners of first Golden Spatula Award, which is proudly on display in our salon.

· In June, we were the exclusive caterer for the MPI Gala at the California Academy of Sciences. The theme was The Elements, and we created unique buffets reflecting Fire, Water, Air and Earth. We are still using all of the herbs in our Earth station in our kitchen!

· July has been a busy month. In addition to our regular events, we were one of the sponsors of the Regency Centennial Celebration where we had an amazingly beautiful station. We created a tent in the Grand Ballroom with a hanging buffet inside, which was a definite show stopper! The following week we made the desserts for the ISES Gala, where I had the honor of receiving the Rising Star of the Year Award. I can’t even begin to tell you how honored I was to be recognized by my peers…it meant the world to me.

· August is winding down and it has been a busy month. The month started with ISES Event World and the SEARCH Foundation event here in San Francisco, and then the boys left for France, leaving me all by my lonesome here in the office. I wish I could go with them…no fair! Somebody has to mind the store. Now that they are back we will have lots of recipes to add to our repertoire.

Check back to see what else is going on here at La Bonne Cuisine. I’ll do my best to update our blog more often!

Elaine

Luxury cuisine : Caviar

2009-08-05T11:26:00.000-07:00

One day before vaccation; as mentionned before I will be in Paris and South of France enjoying great cuisine, perfect chilled Rosé, and visiting some exciting old villages !

Last week, some clients wanted to add caviar on their wedding menu and therefor were asking a lot of questions. Belwo are most of their questions and our answers.

What Is Caviar?
Caviar is the salted eggs from three types of sturgeon fish: Beluga, Osetra, and Sevruga.

Aren't All Fish Eggs Caviar?
No, only the eggs from these three types of sturgeon fish can be called Caviar.

Where Does Caviar Come From?
The highest quality Caviar comes from the Caspian Sea. Russia and Iran surround the Caspian Sea. The oldest and largest Caviar fisheries in the world are in Astrakhan, Russia. Some are as old as 200 years. But if you want to follow the seafood watch program from the Monterrey Aquarium http://www.montereybayaquarium.org/cr/seafoodwatch.aspx, we do recommend using only caviar coming from farms and grown in the US

How Is Caviar Processed?
Caviar is processed by taking the roe (one large sac) and running it over a very fine mesh screen that separates the eggs into separate pieces. The eggs then fall into a large bowl that the ikrjanschik (caviar maker in Russian) then adds precise amounts of pure salt. It takes at least 10 to 15 years of apprenticeship until the ikrjanschik is allowed to process the Caviar on his own. The salt is added to prevent freezing, as Caviar must be stored at between 28 to 31 degrees. The Caviar is then graded and packed into 4 pound tins.

What Is The Difference In The Caviar Types ?
Beluga is the largest of these three types of sturgeon fish and as such is highly prized for the large size of its eggs. It is also the rarest of the sturgeon fish. The Beluga can weigh over 2500 pounds and reach lengths of 20 feet or more. Beluga Caviar ranges in color from very light to dark gray.

Osetra is a medium size sturgeon fish generally reaching 10 feet and weighing 500 pounds or more. Osetra Caviar ranges in color from bark brown to golden yellow. It has a unique nut flavor.

Sevruga is the smallest and most abundant of the three sturgeons. It reaches 7 feet and weighs up to 150 pounds. The eggs are small and gray in color.

What Does Caviar Taste Like?
Contrary to what most people think, good quality Caviar NEVER tastes salty. High quality Caviar processed in the "Malossol" (Russian for little salt) style does not have a salt taste at all. The taste of Caviar is best described as a breath of fresh clean ocean air. It has a consistency of butter and melts in your mouth.

How Long Will Caviar Last At Home?
Caviar will last about 1 week at home in your refrigerator. It should be stored in the coldest part, usually in the meat compartment. Only buy Caviar that you will eat in 2-3 days.

How Much Caviar Should I Serve?
You should plan on at least 1 oz. per person, any less is just a tease.

How Do I Serve Caviar?
Caviar should be served in its glass jar sitting on crushed ice. For large servings it should be left in its tin on crushed ice. The serving spoon should be Mother of Pearl. Never use silver or metallic spoons as they react with the Caviar and give it a bad taste. Caviar should be eaten alone with a good Brut Champagne or ice cold Vodka. Never serve good quality Caviar with any accompaniments, such as eggs or onions. This is to hide the taste of low quality Caviar.

What brand is La Bonne Cuisine mostly using: http://www.tsarnicoulai.com/ as they are a sustainable farm and their quality is excellent.

Vacations in the South of France

2009-07-28T19:34:00.000-07:00

Vacations

Soon will come August and I feel very lucky to go back to France for three weeks; those French are having tons of vacations; well I will be mixing pleasures such as sipping Rose de Provence by the pool, but also meeting with some fantastic great cheese makers, Black Truffle Distributor, and wineries

I thought that since the South of France will be my main destination I would make you discover one of the best place in the South

When it comes time to go back and visit, even though Paris remains an enchanted city, the South of France is the place to recharge our batteries, to relax and dine on amazing lunches and dinners by the sea.
It is impossible to cover all the beauties of the South, but here are a few:

Village:
Èze is famous worldwide for the view of the sea from the top of its hill, and it is a renowned tourist site on the French Riviera. It is home to the Botanical Garden of Eze, known for its collection of cactus and succulents as well as its panoramic views. Walt Disney spent a significant amount of time in Eze. The oldest building in the village is the Chapelle de la Sainte Croix and dates back to 1306

Le Château de la Chèvre d'Or in the mediaeval city of Eze sits between the sky and the Mediterranean Sea and offers a rare, warm, family-friendly atmosphere. La Chèvre d’Or is one of the best restaurants on the Côte d’Azur.
A real living treasure, the gourmet restaurant “La Chèvre d’Or” reveals the magic of fine food, with the subtlety of flavor, heady aromas and the characteristic spirit of grands crus. A winning combination of contemporary and traditional cuisine makes this one of the jewels in the crown of the Relais & Châteaux in Eze.
Dishes can take on unexpected new dimensions; crispy, crackling, melting in the mouth and delighting even the most refined palate.

City:
Hyères is a town and commune in the southeast of France; More than 7,000 palm trees are growing throughout the city and some 100,000 are produced every year for exportation; Hyères, the city of palm trees, was once the favorite summer resort of celebrities, some of the intellectual elite and the rich. The magnificent homes that were built near the old city in the beginning of the century are still there. The Hyéres Islands, Porquerolles Island, Port-Cros Island, and Levant Island, or Golden Isles (Iles d'Or), are three islands off the coast of Var County, east of Toulon. The name "golden" is said to have been bestowed upon them during the Renaissance because of the light reflected from the golden-brown mica shale.

2009-01-07T17:34:00.000-08:00

On behalf of all of us at La Bonne Cuisine, Happy New Year 2009!

We had such a wonderful year in 2008. It started out slow but it ended up awesome. We created a lot of new recipes. Our best seller for the year was our 7 hours braised beef for sure. Oh, and the Coconut mousse in a Mini Mona Lisa Dark Chocolate Cup was a hit.

Eduardo, our Chef de Cuisine and myself spent a lot of time developing molecular recipes. That was a lot of fun Just imagine that you can make any liquid solid, and any solid liquid… imagine the possibilities! So we came up with a fantastic Apple Caviar. I invite you to request this with your next Duck Raviolis order…to die for!

Sebastien, our awarded designer became crazy with the grand opening of the California Academy of Sciences as he created magnificent designs to compliment the museum: Floating trays with Salmon Mousse in the African Hall, Willy Wonka style Candy Gardens for the kids events, Transparency Station with custom made plexi-glass buffet topped with a Clear tomato and Cucumber Gazpacchio in test tubes…

Angela succeeded to make all our new staff so happy and welcomed that they want to be part of our core team. This is great because as our as our amazing events get bigger, so must our core team!

How will 2009 be? Well I guess we don’t know but it looks bright from our side. It appears that lots of brides and grooms are getting engaged and are hiring our company for their most important day. We love brides at La Bonne Cuisine. As a reminder we offer Courtesy Tasting of our cuisine for all of you getting married so don’t hesitate..Chardonnay is in the fridge and ready for you .

I’ll let you go now. Look for one of us to give you details or fun things happening at La Bonne Cusiine on a weekly basis blog if we can !!

Again BONNE ANNEE