Bec and Steff Professional Chefs

Bec and Steff Professional ChefsBec and Steff Professional ChefsBec and Steff Professional Chefs

Bec and Steff Professional Chefs

Bec and Steff Professional ChefsBec and Steff Professional ChefsBec and Steff Professional Chefs
  • Home
  • Stéphane's Brunch
  • Biography
  • What is a Chef
  • Working in France
  • Staff Meal
  • Staging for a restaurant
  • Being All Rounded
  • Creating Menus
  • Composing a Dish
  • Seasonal Ingredients
  • Seasonal Menu
  • Signature Dishes
  • Sweet Inspirations
  • Stock
  • Balancing vs Seasoning
  • Hollandaise Sauce
  • Five stages of Butter
  • More
    • Home
    • Stéphane's Brunch
    • Biography
    • What is a Chef
    • Working in France
    • Staff Meal
    • Staging for a restaurant
    • Being All Rounded
    • Creating Menus
    • Composing a Dish
    • Seasonal Ingredients
    • Seasonal Menu
    • Signature Dishes
    • Sweet Inspirations
    • Stock
    • Balancing vs Seasoning
    • Hollandaise Sauce
    • Five stages of Butter
  • Home
  • Stéphane's Brunch
  • Biography
  • What is a Chef
  • Working in France
  • Staff Meal
  • Staging for a restaurant
  • Being All Rounded
  • Creating Menus
  • Composing a Dish
  • Seasonal Ingredients
  • Seasonal Menu
  • Signature Dishes
  • Sweet Inspirations
  • Stock
  • Balancing vs Seasoning
  • Hollandaise Sauce
  • Five stages of Butter

Stéphane's Brunch

Sweet

At Stéphane's i only use organic free run chicken eggs from Conestoga farm

Greek Yogurt Parfait

Fruit / Greek yogurt / home made granola 


Parfait is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like puree. The American version consists of layers differentiated by the inclusion of such ingredients as granola, nuts, yogurt and liqueurs, topped off with fruits or whipped cream. The oldest known recipe dates back to 1892  


Pain Doré

French toast Three slice of Challah bread / maple glazed pecans-granola / maple syrup / crème anglaise / fruit

The usual French name is pain perdu, "lost bread", reflecting its use of stale or otherwise "lost" bread — which gave birth to the metaphoric term pain perdu for sunk costs. 


Pancakes

Three pancakes / maple syrup / maple glaze pecans-granola / fruit / whipped butter Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies  



EGGS

At Stéphane's i only use organic free run chicken eggs from Conestoga farm

Oeuf Farcis

Three Devil eggs Anchoyade / anchovy / capers / Nicoise olive / lemon / sundried tomato / parsley

The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. 

Two Eggs of Your Choice

Includes one choice of breakfast sides/ toast / pomme boulangère or salad 

Fried eggs are traditionally eaten for breakfast in many countries but may also be served at other times of the day 


Quiche

Chef’s Creation seasonal / pomme boulangère or salad 


Quiche is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. The best-known variant is quiche Lorraine, which includes lardons or bacon. Quiche can be served hot or cold. 


Omelette Florentine

Spinach / Goat Cheese / three eggs/ toast / pomme boulangère or salad

My theory about the omelette  is that since it has a very delicate, moist texture, the garniture shouldn't be inside  but rather the outside of the Omelette so that it retains it's delicate texture in each bite  while the garniture is enjoyed as an accompaniment .

Stéphane's Benedict

Two poached eggs / Home made Potatoes English Muffin / include one breakfast side / hollandaise sauce / salad 

Eggs Benedict is a common American breakfast or brunch dish. It was popularized in New York City 

Osetra Caviar

30 grams Kaviari Osetra / blinis / traditional garniture  

Caviar is considered a delicacy and is eaten as a garnish or a spread. 



Breakfast Sides

8

Turkey Sausages 

Smoked Bacon 

Pea meal Bacon

Black forest Ham

Gravlax

Spinach

Avocado

Sandwich and Lunch Special

At Stéphane's i only use organic free run chicken eggs from Conestoga farm

Croque Monsieur

White bread / Ham / mornay sauce / gruyere cheese / Dijon mustard /salad or pomme boulangère

Add one Conestoga egg Xtra $3

A croque monsieur is a hot sandwich made with ham and cheese. The dish originated in French cafés and bars as a quick snack. The name comes from the French words croque and monsieur  

Croque Madam it's a croque Monsieur with one sunny side up egg on top, it's call Madam because the ladies love to weir a hat (the egg is the hat )

Avocado tartine

Multigrain bread open face tartine / hummus / tomato / avocado / salad or pomme boulangère

Add one Conestoga egg Xtra $3

Tartine (the word means "open faced sandwich" in French) 

Weekly Lunch Special

Chef’s Creation seasonal 

The chef once considered as a domestic servant is now considered more as an artist and skilled craft person


Oyster

The word oyster come from old French oistre, and first appeared in English during the 14th century. The French derived from the Latin ostrea.

Served with

Classic mignonette / lemon / fresh horseradish / Stéphane's hot sauce

Steak à la Tartar

3 ounces of hand cut beef tenderloin prepared the classic way / pomme boulangère or salad

 In the early 20th century, what is now generally known as "steak tartare", was called steack à l'Americaine in Europe. One variation on that dish included serving it with tartar sauce; the 1921 edition of Escoffier's Le Guide Culinaire defines "Steack à la tartare" as "steack à l'Americaine" made without egg yolk, served with tartar sauce on the side. "Steack à la tartare" meaning "served with tartar sauce"

Xtra

egg Conestoga free run 

toast one slice 

House made Jam 

Butter 

Side Fruit 

Side Potatoes 

Side Salad 

Bec and Steff Professional Chefs

steffcarr@yahoo.com

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