Millefeuille de carpaccio et choux vert croquant a la thai

Here is one of my favourite entrées du jour of the bistrot I have been working at now for two months already. The chef proprietaire, while running this so traditional french bistrot, loves thai cuisine and from time to time he adds a thai twist to the starters or dishes of the day. Therfore there has always to be ginger, lemon grass and coriander in the fridge. I love it, but it is not very well accepted by our customers, who come to our place mainly for blanquette de veau, foie gras, pied de porc or sole meuniere, so unfortunately this entrée du jour did not sell at all.

Millefeuille means "thousand leaves" and while originally the name for a dessert with alternating layers of puff pastry and vanilla cream, it is used these days for any dish that has at least two alternating layers of two different ingredients. Typing this it just comes to my mind, that with this new "fashion" Lasagne could be called in a much more sophisticated way something like "Millefeuille de boeuf tomaté, feuilles de pates italienne et parmiggiano gratiné". How about that !?!

I had been in charge to "produce" this starter, and I liked it so much that I redid at home.

Green cabbage is shredded and fried just a minute in oil, only peppered, not salted (the salt will come later through the soja sauce). It is very important that the cabbages stays crunchy. For the seasoning mix olive oil, soja sauce, finely chopped lemon grass, garlic, coriander. (At home I also added chopped ginger an a little bit of hot red pepper). Season the cabbage with this mix like a salad. Alternate layers of thinly slices raw beef filet and seasoned cabbage three times. Finish with a coriander leaf.

Comments

[Joan]

That looks delicious! Oh and I finally got Andrew to go to Ze Kitchen Gallerie. Perseverance works. =)