Jean Louis Parisian Bistro

There was a lot of options on the menu for gluten free & vegetarian diners.  I had my heart set on the duck before even walking in.  The Magret De Caneton A L'Orange on a wild mushroom risotto with baked asparagus did not disappoint.

This was the best asparagus I have ever had.  Perfectly crunchy, yet cooked, with a sprinkle of Parmesan cheese on top.  The risotto was very tasty, with a bit of crunchiness around the edges.  The crisp really set it apart from any other risotto I've had here in Pittsburgh.  The orange sauce was amazing.  It was sweet and savory.  And the duck was cooked to perfection.   

La Tartare - This was a very flavorful beef tartare.  It had just the right amount of onion crisp to spices. If you don't like raw beef, this isn't the starter for you.  But if you do, definately give it a go.

 

Chocolate Mousse

The mousse was rich and chocolaty.  There was a surprising graininess to the texture.  At first I thought to myself, "Why is this not smooth like I expected?"  Then I realized the flakes were chocolate melting in my mouth with every bite I took.  It was unexpectedly delicious.

 

 

Jean Louis Parisian Bistro
3271 W Liberty Ave, Pittsburgh, PA 15216
412-207-9724
 

Chocolate Covered Angel Food Cake

Mix the flour, salt, xanthan gum, powdered sugar, in a bowl and set aside.

In a separate bowl let egg white sit for a half hour until they come to room temperature.  Add cream of tartar and beat with a stand mixer until mixture looks foamy. 

Beat in vanilla sugar a little at a time; add vanilla paste & almond extract.  Continue to beat until meringue is stiff & glossy.  Do not over under beat.



Fold in the powdered sugar mixture 1/4 cup at a time until fully incorporated. 

Spoon into a spring form pan.  Bake for 30-35 minutes at 350.  After the top is golden brown, remove from oven.  Take a knife around the edges of the cake, separating it from the sides of the pan and unlatch the pan.  Let cool completely. 







After cooling, slice cake.  Melt wafers according to package, about 30 seconds in the microwave, then stir.  Dip slice into the melted chocolate and use a spoon to cover completely.   Let chocolate harden on a sheet of wax paper.  Drizzle white chocolate as a decoration.


 




Ingredients
10 egg whites
1 1/2 cups powdered sugar
1 cup gluten free flour mix
1 1/2 tea cream of tartar
1  tea vanilla paste
1 tea almond extract
1 tea xanthan gum
1/4 tea salt
 1 cup vanilla sugar
Ghirardelli dark chocolate melting wafers
Ghirardelli white chocolate melting wafers (Optional)