Cuisine Extraordinaire

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For a dinner party with an authentic Country French flavor, choosing Franco in historic Soulard is a classic idea. With its superbly fresh fare, having Franco’s talented chef cater your next party ensures that your guests will dine in style.

Owner Tom Schmidt blends the historic French setting and its complementary menu with  rustic, yet classic flavor. “Our cuisine and atmosphere combine seamlessly to showcase the area’s historic character and the vibrancy of nearby Soulard Market within the unique urban, neighborhood locale.”

A cool spring evening was the backdrop for the memorable get-together. Angie Kirkland of Express Home provided her design expertise to showcase the freshness of the season with cleverly arranged fruits, vegetables, flowers and greenery that transformed the party table with spring-injected ingenuity.

“With the latest trends in farm-chic décor and farm-to-table cuisine just feeling so right these days, why not surround yourself and your guests with sweet reminders of farm-fresh beauty from your local farmer’s market,” says Angie. “Adding spring fruits and vegetables to your table decorations will not only remind your guests of the simpler things in life, but will add that certain je ne sais quoi that the French are so famous for!”

As the evening progressed, the menu’s flavorful selections kept coming. The evening began with Paris-inspired cocktails topped with champagne and ended with a light dessert that featured fresh strawberries, meringue, and lemon custard with a mixed berry drizzle. Prepared by Executive Chef Matthew Abeshouse, the colorful, fresh party menu was spectacular. “A Country French-style menu with a contemporary twist fuses perfectly with fresh, seasonal fare from the local farmer’s markets,” says Matthew.

And daily trips to the markets ensure that the freshest foods will enliven a scrumptious, classic French menu from Franco, treating your guests to the season’s best.

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FRENCH FARE MENU

Prepared by Executive Chef Matthew Abeshouse

• Cocktail: The Sixth – Hendrik’s Gin and St-Germain topped with Champagne and garnished with a Strawberry
• Grilled Vegetable Terrine with Mixed Greens and Balsamic Vinaigrette
• French Onion Soup Gratinée
• Seared Baramundi, Polenta, Asparagus and Bacon Jus
• Duck Confiti, French Herb Gnocchi, Frisee and Shallot Vinaigrette
• Spring Strawberries, Meringue, Lemon Custard and Mixed Berry Drizzle