5 Popular Fine Dining Dishes

Chilled Pea Soup

Normally prepared with dried peas, the chilled pea soup is an accompanying dish in many cultures. The soup has been consumed since ancient times with records showing Greek vendors selling soup in streets of Ancient Athens. With slight variations, it was popular with peasants as well as the royalty. The color varies from green to yellow depending on the peas used.

When the temperature’s rising outside, there can be few things as comforting as a bowl of chilled pea soup. Use fresh peas when available, otherwise frozen ones will do fine. For a quick bowl of chilled pea soup, heat some oil in a pot and add celery, onion and leek. Then, add the stock, salt and pepper and simmer for 15 minutes. Drain the tender vegetables into a blender, reserving the stock. In the meantime, boil some saltwater. Add sugar snap peas and cook for 3 minutes after which the baby peas and parsley are added and cooked for a minute before draining and adding to the veggies. Blend until smooth and add stock until the right consistency is reached. Add salt if necessary and chill in the refrigerator. Garnish and serve the chilled pea soup.


Originating from Occitan cuisine, the dish is known as ratatouille niçoise. Related dishes include the Majorcan tombet, Catalan samfaina and the Italian ciambotta. Accompanied by bread, rice or pasta, the ratatouille can be served as a main dish or a side dish.

There are many variations in preparations with some cooks sautéing all vegetables together. The ingredients include tomatoes, onions, garlic, courgette (zucchini), bell peppers, aubergine (eggplant), combinations of bay leaf and thyme or marjoram and basil or a mixture of green herbs. Other cooks take a layering approach where are the courgette and aubergine are sautéed separately with the garlic, onion, bell peppers and tomatoes mixed together for a sauce. After layering in a casserole, it is baked or simmered in a large pot. Small pieces are cut and used to fill omelets or crepes.

Beef Bourguignon

Also known as beef Burgundy because of originating in that region of France, Beef bourguignon is a very popular recipe. Started as a simple peasant dish, this is gaining popularity as haute cuisine. Julia Child once described the dish as, "certainly one of the most delicious beef dishes concocted by man".

The dish is primarily a stew with the beef simmered slowly in red Burgundy wine and beef broth. Onions, garlic and a bouquet garni are added for flavors with mushrooms and bacon cubes added in the end. The authentic recipe which is followed most was prepared originally by Auguste Escoffier. But there have some subtle changes over time as cooking equipment and food supplies have underwent transformations.

Steak Tartare

Although tartare can refer to raw meat and even fish, this dish is generally made with finely minced raw beef or horse meat and served with capers, onions and seasonings including ground pepper and Worcestershire sauce on a rye beard. It might include raw egg yolk and in France, it is served mostly as a mound of generally raw steak seared slightly on the side with the tartar sauce, from where the dish gets its name.

Popular in its many variations around the world from Nepal and Korea to even Ethiopia and Mexico, the original recipe of raw ground beef served with a raw egg yolk was compiled in the 1938 edition of  Larousse Gastronomique.

Dark Chocolate Pavé

One dish which you cannot do without for those fancy dinner parties is the dark chocolate pave. Combine with orange and raspberry to make it perfect.

We will begin by preparing the loaf pan by lining the bottom and sides with wax paper. Simmer milk and add chocolate, sugar, cocoa and butter to make a smooth mixture. Do not boil. Add orange flavoring and allow it to cool. In another cup, sprinkle gelatin over 3 spoons of cold water and keep aside for cooling. Microwave for 20 minutes and allow it to dissolve before blending with the chocolate mixture. Finally beat the cream until stiff. Cool and fold in whipped cream and pour into the loaf pan to freeze for 6 hours. Serve with raspberry sauce garnished with thin orange slices on the dessert plate.

For the ultimate fine dining experience or more information on fine dining recipes please visit www.bangrestaurant.com. BANG Restaurant is a popular fine dining restaurant in Dublin, Ireland.

1 comment:

  1. The mention of Dark chocolate just made me crave!!!!♡♡