Cooking Archives - Page 2 of 2 - Madison Bistro

Tuna Tartar by Claude Godard

Salmon Tartar with Oysters and Cucumber


Préparation : 15 min
Cuisson : 0 min

Ingrédients pour 4 personnes

350 gr Fillet of salmon
6 unit Oysters
½ Cucumber

10 cl Heavy cream
1 bunch Chive
½ Lemon
1 Sprig Dill

The fish and the oysters need to be extremely fresh because they will be eaten raw.

Preparing the ingredients
Place the oysters in a dish towel in your hand. Open the oysters with an oyster knife.

Empty the water in the shells into a bowl and remove the oyster from its shell into the oyster water. Scrape the meat in the top half of the oyster and Place the oysters on a cutting board and chop with a chef’s knife.
Set aside in a bowl and refrigerate.
Make an incision near the tail of the salmon and run Read more »

1000 Chefs, 1000 Menus, 5 continents

Gout de FranceGoût de France / Good France will celebrate French gastronomy in various locations worldwide on March 19, 2015. Over 1000 chefs on all five continents are expected to join the event on the eve of spring. Dinners served simultaneously in participating restaurants will honor the merits of French cuisine, its capacity for innovation, and its values: sharing, enjoying, and respecting the principles of high-quality, environmentally responsible cuisine. Madison bistro will feature a six courses menu at $55. Call us to place your reservation at 212-447-1919.

Click on the image to view the menu.

Maine Lobster Salad “sauce Aurore”

Homard salad2At Madison Bistro, Chef Claude Godard always select the freshest ingredients.
Maine Lobster comes daily and is surrounded by crispy fresh vegetables and sauce Aurore. You can sometime ask yourself about the “sauce Aurore”?
An instant mixture of homemade Mayonnaise, a touch of tomato Ketchup and a splash of Brandy.

Bon Appétit!