Boy do we have a treat for you! Not only is renowned chef Herve Riou and  his fiancee, owner of Naturally Delicious, letting us peek at a typical Sunday dinner in their Brooklyn abode, they’re also sharing their entire menu.  From cocktail to dessert, it may not be for the faint of heart, but what it lacks in ease it makes up for tenfold in flavor! Captured by Tory Williams, feel free to drool through the gallery. 

From Loren Michelle of Naturally Delicious… A beautiful Sunday supper cooked by my fiance and I. My fiance, Herve Riou is a French native chef from Brittany, France, who has cooked in some of NYC top restaurants. Together we partnered up to create a delicious Sunday dinner featuring a rustic French inspired menu with a local Brooklyn touch.

The dinner started off with an aperitif cocktail featuring “a Brooklyn French 75” made with Breuckelen Gin, pomegranate bitters and champagne. Next, we served icy east coast oysters and a fennel mignonette sauce. Chicken liver mousse on Caputo rustic bread with caramelized shallots and molden French sea salt were served alongside artisanal cheeses as guests arrived. The main course featured a French Bouillabaisse made with local lobsters, clams, codfish and mussels. The menu was finished off with a rustic apple tart and caramel sauce plus a selection of chocolates including white chocolate lavender truffles- a nod to the Provencal region of France.

THE MENU

ingredients
1 oz Gin
1 oz Champagne or Sparkling Wine
½ oz Orange syrup with honey
1 dash orange bitters
½ oz lemon juice
½ oz Hibiscus Tea

directions

1. In a cocktail shaker, mix gin, orange syrup, bitters, lemon juice and tea.
2. Pour into champagne coup
3. Top with champagne or sparkling wine
4. Garnish with a twisted lemon peel and enjoy!

ingredients
Makes 6-8 Servings

FOR ROUILLE:
3 tablespoons water
3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed)
3 garlic cloves
1/2 teaspoon coarse sea salt
1/2 teaspoon cayenne
3 tablespoons extra-virgin olive oil
For Rustic Baguette
12 to 16 (1/2-inch-thick) baguette slices
3 tablespoons extra-virgin olive oil
1 garlic clove, halved
FOR SOUP:
1 (1- to 1 1/4 -lb) live lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1 lb potatoes (Idaho or Yukon gold)
1/3 cup finely chopped fennel fronds
1/2 bay leaf
1/4 teaspoon crumbled saffron threads
1 1/2 tablespoons coarse sea salt
1/2 teaspoon black pepper
9 cups fish stock (or store-bought)
3 pounds cod, cut into 2-inch pieces
1/2 pound small hard-shelled clams, scrubbed
1/2 pound cultivated mussels, scrubbed and any beards removed
1/2 pound large shrimp in shells

directions

FOR ROUILLE:
1. Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne. Add moistened bread crumbs and mash into garlic paste.
Add oil in a slow stream, mashing and stirring vigorously until combined well.
2. Make croutons by placing oven rack in middle position and preheat oven to 250°F. Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
FOR SOUP:
3. Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
4. Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
5. Add thicker pieces of fish and clams to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
6. Stir 3 tablespoons broth from soup into rouille until blended.
7. Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
8. Top each serving with 1 teaspoon rouille and serve remainder on the side.

ingredients
FOR FRANGIPANE:
1/4 cup granulated sugar
1/2 cup almond meal (flour)
1 tablespoon all purpose flour
3 tablespoons unsalted butter
1 large egg, lightly beaten
1/2 teaspoon pure vanilla extract
FOR PIE DOUGH:
1 -1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated white sugar
1/2 cup cold unsalted butter, cut into 1 inch cubes
1/8 to 1/4 cup ice water
FOR APPLE FILLING:
2 lbs baking apples, such as Granny Smith or golden delicious apples, peeled, cored, and cut into 1/2 inch slices
2 tablespoons granulated white sugar
1/8 teaspoon ground cinnamon
FOR CARAMEL SAUCE:
3/4 cup sugar
1/2 cup water
1/4 cup light corn syrup
3/4 cup heavy cream
Powdered sugar, for garnish
Softly whipped cream (optional)

directions
1. Preheat oven to 375º and place a rack in the center of the oven. Lightly grease the pie dishes.
2. Frangipane: Place the almond meal, sugar, and flour in a food processor and mix until finely ground. Once fully combined add the butter, vanilla and egg and process until a smooth paste forms. Transfer to a small bowl, cover and refrigerate.
3. Pie dough: Place the flour, salt, and sugar in a food processor and mix until combined. Add the butter and pulse until the mixture resembles a coarse pea sized. Slowly pour 1/8 cup of ice water into the food processor in between pulses until the dough begins to hold together when pinched. Add remaining water, if necessary. Remove the dough from the processor and gently gather it into a ball, cover with plastic wrap, and refrigerate for one hour. Place the dough on a lightly floured surface. Divide the dough into 6 pieces and roll each piece into a 7” disk. Lay the dough into 5” pie dishes and gently press into the edges and bottom of the dishes, there should be some dough hanging over the edge. Cover and refrigerate.
4. Apple Filling: Place the apple slices in a large bowl and toss with the sugar and ground cinnamon.
5. Caramel Sauce: Combine sugar, water and corn syrup in a heavy bottomed pot and stir over medium heat until the sugar dissolves. Increase heat and bring mixture to a boil, stirring until mixture begins to turn amber. Remove from heat and continue stirring until the mixtures turns to a dark amber color. Add heavy cream and mix. Return to heat and stir gently until a smooth sauce forms. Remove sauce from heat and reserve. When ready to assemble tarts gently re-warm over low heat until the sauce is pourable.
5. Assembly: Remove the prepared pie dishes from the refrigerator and spread the frangipane evenly over the bottom of each crust. Arrange the apple slices evenly over the frangipane layer. Fold the border of pastry up and over the apples so they are covered by 1/2” of dough. Brush the crust with a little heavy cream. Sprinkle about 1 teaspoon of sugar (depending on tartness of the apples) over the crust and the apples.
6. Bake the tart for 15-20 minutes until the apples are tender and the crust is golden brown. Remove from the oven and place on a wire rack to cool.
7. To serve spread sauce over the bottom of desired serving dish. Place the tart on top of the sauce and served with vanilla ice cream or softly whipped cream. The tart can be served warm or at room temperature.

Photography: Tory Williams Photography | Catering: Naturally Delicious | Event Planning And Styling: Brita Olsen Creative | Interior Designer: Brooklyn Auction Barn

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