Le Vallauris Serves Their Own Version of Thanksgiving Dinner
Posted on Wednesday, November 14, 2012
By Palm Springs Life
Tony Bruggemans, Le Vallauris
A patio table is decorated with a few of the dishes that were served at a past Thanksgiving dinner.
Do you not feel like cooking Thanksgiving dinner?
Tony Bruggemans at Le Vallauris has got you covered. Every Thanksgiving for the last 40 years, Le Vallauris has been serving Thanksgiving dinner to the hungry patrons of Palm Springs.
The idea behind cooking and serving Thanksgiving dinner?
“It’s an American tradition,” Bruggemans said.
To create the menu, Bruggemans picks dishes that are of the seasonal autumn type with turkey and trimmings as the primary focus. He said the menu changes every year, but the main traditional items remain the same.
This year’s three-course menu features the traditional items such as Pumpkin Soup, Roasted California Turkey with all the trimmings and Traditional Pumpkin Pie with Chantilly.
If you’re craving something less traditional for Thanksgiving dinner, you can choose between Ahi Tuna Tartar with spicy sesame garlic chili sauce; Roquefort and dry figs Terrine Endive and Baby Frisee salad walnut dressing; Prosciutto Di Parma with goat cheese and baby arugula or Caesar Salad with aged Parmesan Regiano for the opening course.
For the main course, you can have Maine lobster raviolis with Basil bisque Lobster claw; roasted stuffed duck breast with Medjool Dates orange zest sauce, Spinach and potato cake; grilled beef fillet, Balsamic Bordelaise onion mashed potato and brocolini; grilled Scottish Salmon, lemon honey green peppercorn olive oil over vegetable medley; roasted Pork Tender, Curry sauce, Jasmine rice spinach and Chutney or Vegetarian Raviolis with tomato basil and Mozzarella.
Dessert gives you the choice to pick between the Profiterolles made with pistachio ice cream, Trio home made sorbet or Amber, which is a caramel, pear mousse cake served with sea salt caramel jus.
Even though Le Vallauris gives you a choice between traditional and nontraditional dishes, Bruggemans says his most favorite Thanksgiving dishes to cook and eat are traditional: turkey, trimmings, gravy, stuffing, yams and pumpkin pie.
According to Bruggemans, Thanksgiving at Le Vallauris is always a big success. The restaurant is completely filled on the inside and out on the patio and reservations usually fill up by two weeks before Thanksgiving. To prepare for the bountiful Thanksgiving feast and the awaiting hungry customers, some of the dinner items are pre-prepped three to four days in advance.
A three-course Thanksgiving meal at the highest Zagat-rated restaurant in Coachella Valley? Keep a lookout and book your reservations early for next year’s Thanksgiving dinner.
For more information, visit Le Vallauris' page here.