LeCellier menu question

ckret01

DIS Veteran
Joined
May 1, 2004
Messages
3,142
I have been to Le Cellier before and usually ordered the filet with mashed potatoes. I just noticed that their menu does have a filet but it is with mushrooms. Any chance I would be able to order that without the mushrooms sauce? And what happened to the old filet with just the sauce and mashed potatoes....it was soooo good :)
 
Yes, I order my steak plain when I eat there and have no problem getting it.
 
I don't think there would be any problem wanted the steak plain with no sauce. When I order the filet I like it ell done so they butterfly it before cooking it and it comes out perfect everytime I have eaten there.:)
 
We were there last month and I asked for them to hold the mushroom thing and that I would like the cream cheese mashed potatos instead. It was absolutely no problem--they were happy to oblige.
 

Seems that most people these days order the steak without mushrooms so the staff have become accustomed to it and don't mind.
 
We were there last month and I asked for them to hold the mushroom thing and that I would like the cream cheese mashed potatos instead. It was absolutely no problem--they were happy to oblige.

Excellent! I am so happy to hear that. Did the filet come with a sauce like it used to?
 
There were 5 of us that ate there in may and 4 of us ordered the filet, without the mushrooms, and asked for the mashed potatoes instead. They were more than happy to do it for us all!
 
LOL, I think I'll just have to find out, but does anyone know if they have the maple BBQ sauce for sale in the Canada area anywhere? I'm going to look and buy it and take it in with me if they do! Kinda silly they took that off the menu IMO.. I mean MAPLE BBQ, they have a big freaking maple leaf on their flag and they take it off the menu...
 
Not so silly, really - new Chef = menu changes.

Anyway, no, it's not a bottled product. Try this (from allearsnet):

Ingredients
¼ cup Plugra butter
1 small onion, diced
¼ cup chopped shallots
1 clove garlic, minced
¾ cup apple cider vinegar
¾ cup maple syrup, grade A dark amber
2 bottles of Bullseye BBQ sauce
1 sachet fresh rosemary
1 sachet fresh thyme
to taste Kosher salt
to taste ground black pepper

Method of Preparation
In a large pot over medium high heat, melt the butter. Sauté the onion, shallots, garlic. Stir often and caramelize well. Deglaze with apple cider vinegar. Reduce by 25%, and then add the maple syrup, bbq sauce and sachet. Turn the heat down to low and simmer for 2 to 3 hours. Remove the sachets and squeeze out excess liquid. Puree the entire mixture until smooth. Adjust seasoning as needed.
 












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