"I don't know about adding hot peppers to the mousse au chocolat," said Jane, and the granny brigade nodded in agreement.
I was so sick of her know-it-all attitude. I knew a thing or two and I was going to stand by my decision. "The combination has Aztec roots. To honor the fertility goddess they drank xocolāt, a chocolate concoction spiced with chili pepper and vanilla. It's delicious and unexpected."
Jane rolled her eyes. "You're the chef."
"I am," I said, wanting to challenge her. "And this is the menu."/>

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" L'AMUSE-BOUCHE
Chocolate Parmesan Tapioca with a Pan-Seared Scallop

L'ENTREE
Salad with Chèvre Chaud, Honey, and Mint Dressing
OU
Roasted Butternut Squash and Cacao Soup
OU
Oysters with a Mignonette Sauce

LE PLAT PRINCIPAL
Armagnac-and-Chocolate-Infused Daube de Bœuf à la Gascogne
OU
Sweet Potato Curry with Mussels
OU
Chocolate Pasta with a Gorgonzola Cheese Sauce

LA SALADE ET LE FROMAGE
Moules à la Plancha with Chorizo served over a bed of Arugula

Selection of the Château's Cheeses

LE DESSERT
Mousse au Chocolat spiced with Pimento Chili Peppers and Chocolate Flakes, garnished with Mint

I spun around on one heel, excited to get prepping. Unbeknownst to me, the rest of the kitchen staff had arrived, their jaws agape as they stared at the menu. As usual, Phillipa was the first to speak up. "That menu looks wicked incredible."
"I don't know about adding hot peppers to the mousse au chocolat," said Jane, and the granny brigade nodded in agreement.
I was so sick of her know-it-all attitude. I knew a thing or two and I was going to stand by my decision. "The combination has Aztec roots. To honor the fertility goddess they drank xocolāt, a chocolate concoction spiced with chili pepper and vanilla. It's delicious and unexpected."
Jane rolled her eyes. "You're the chef."
"I am," I said, wanting to challenge her. "And this is the menu. "

― Samantha Verant , The Secret French Recipes of Sophie Valroux

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Samantha Verant quote : <b>L'AMUSE-BOUCHE</b><br /><i>Chocolate Parmesan Tapioca with a Pan-Seared Scallop</i><br /><br /><b>L'ENTREE</b><br /><i>Salad with Chèvre Chaud, Honey, and Mint Dressing</i><br />OU<br /><i>Roasted Butternut Squash and Cacao Soup</i><br />OU<br /><i>Oysters with a Mignonette Sauce</i><br /><br /><b>LE PLAT PRINCIPAL</b><br /><i>Armagnac-and-Chocolate-Infused Daube de Bœuf à la Gascogne</i><br />OU<br /><i>Sweet Potato Curry with Mussels</i><br />OU<br /><i>Chocolate Pasta with a Gorgonzola Cheese Sauce</i><br /><br /><b>LA SALADE ET LE FROMAGE</b><br /><i>Moules à la Plancha with Chorizo served over a bed of Arugula<br /><br />Selection of the Château's Cheeses</i><br /><br /><b>LE DESSERT</b><br /><i>Mousse au Chocolat spiced with Pimento Chili Peppers and Chocolate Flakes, garnished with Mint</i><br /><br />I spun around on one heel, excited to get prepping. Unbeknownst to me, the rest of the kitchen staff had arrived, their jaws agape as they stared at the menu. As usual, Phillipa was the first to speak up. "I don't know about adding hot peppers to the mousse au chocolat," said Jane, and the granny brigade nodded in agreement.
I was so sick of her know-it-all attitude. I knew a thing or two and I was going to stand by my decision. "The combination has Aztec roots. To honor the fertility goddess they drank xocolāt, a chocolate concoction spiced with chili pepper and vanilla. It's delicious and unexpected."
Jane rolled her eyes. "You're the chef."
"I am," I said, wanting to challenge her. "And this is the menu." style="width:100%;margin:20px 0;"/>
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