Main Course Quotes

“Some people prefer eating dessert to the main course. These people have never been really hungry.”
― Vera Nazarian, The Perpetual Calendar of Inspiration

“If you are not appetisers, main course and dessert, you are dating the wrong diner...”
― Virginia Alison

“That casing of white armor traps the meat's juices, its fragrance and the umami goodness of its blood inside, waiting to explode the moment you bite into it! The dish's enormously delicious flavor impacts every sensory organ you have!
"Not only that, its already impressive flavor has been imagined by the appetizer.
By being presented after an appetizer centered on mushrooms- which pair exceptionally well with venison- and being accented with the flavor booster formic acid...
...its deliciousness has been raised to even greater heights!"
"Rindo's dish pointed the way...
... but not to a mere final dish in a banquet.
It was a signpost to a Gourmet Eden!
A paradise where all chefs are freed from earthly troubles...
a beautiful land of peace and tranquility that we all desire!”
― Yuto Tsukuda, 食戟のソーマ 30 [Shokugeki no Souma 30]

“Zoey picked up her spoon and tasted it, and she was immediately and startlingly transported to a perfect autumn childhood day, the kind of day when sunlight is short but it's still warm enough to play outside.
For the second course, the chilled crab cake was only the size of a silver dollar and the mustard cream and the green endive were just splashes of color on the plate. The visual experience was like dreaming of faraway summer while staring at Christmas lights through a frosty window.
The third course brought to mind the first hot day of spring, when it's too warm to eat in the house so you sit outside with a dinner plate of Easter ham and corn on your lap and a bottle of Coca-Cola sweating beside you. Zoey could feel the excitement of summer coming, and she couldn't wait for it.
And then summer arrived with the final course. And, like summer always is, it was worth the wait. The tiny container looked like a miniature milk glass, and the whipped milk in it reminded her of cold, sweet soft-serve ice cream on a day when the pavement burns through flip-flops and even shade trees are too hot to sit under. The savory bits of crispy cornbread mixed in gave the dessert a satisfying campfire crunch.”
― Sarah Addison Allen, Other Birds

“We'll start with oysters on the half shell and homemade salt-and-pepper potato chips, just to whet the appetites. Then a wedge salad with homemade ranch dressing and crumbled peppered bacon. For the main course, a slow-roasted prime rib, twice-baked potatoes, creamed spinach, tomato pudding baked into tomato halves, and fresh popovers instead of bread. For dessert, the world's most perfect chocolate cream pie.
Marcy and I went on a Sunday boondoggle to Milwaukee last year and had lunch at this terrific gastropub called Palomino, and while the whole meal was spectacular, notably the fried chicken, the chocolate cream pie was life changing for us both. Marcy used her pastry-chef wiles to get the recipe, and we both love any excuse to make it. It's serious comfort food, and I can't think of a better way to ring in the New Year.”
― Stacey Ballis, How to Change a Life

“We planned the menu together: butter lettuce salad with a shallot, lemon, and caper vinaigrette, a huge tomahawk steak to share, wild mushroom risotto, and steamed broccolini, with a pistachio soufflé for dessert. Marcy dropped off some chocolate sablé cookies and caramelized white chocolate truffles last night to add to the party, as well as a gorgeous zucchini bread with chocolate chips "for breakfast," she said, winking.”
― Stacey Ballis, How to Change a Life

“L'AMUSE-BOUCHE
Pan-Seared Scallops wrapped in Jambon Sec and Prunes with a Balsamic Glaze


L'ENTRÉE
Pan-Seared Foie Gras with a Spiced Citrus Purée, served with Candied Orange Peel and Fresh Greens
OU
Velouté of Butternut Squash with Truffle Oil


LE PLAT PRINCIPAL
Bœuf Bourguignon à la Maison served with a Terrine of Sarladaise Potatoes
OU
Canard à l'Orange served with a Terrine of Sarladaise Potatoes along with Braised Fennel, garnished with Pomegranate Seeds and Grilled Nuts
OU
Filet of Daurade (Sea Bream) served over a Sweet Potato Purée and Braised Cabbage


LA SALADE ET LE FROMAGE
Arugula and Endive Salad served with Rosemary-Encrusted Goat Cheese Toasts, garnished with Pomegranate and Clementine, along with a Citrus-Infused Dressing


LE DESSERT
Poached Pears in Spiced Red Wine with Vanilla Ice Cream”
― Samantha Verant, The Secret French Recipes of Sophie Valroux