UnBeige reports that the Met's Trustees Dining Room will honor departing director Philippe de Montebello with a "French Classics" tasting menu offered each weekend in October. The four-course menu includes black angus steak tartare, pan-seared dorado...fast forward to dessert: creme brulee.
The earliest known reference to creme brulee was in François Massialot's 1691 cookbook, Le Cuisinier Royal et Bourgeois (later editions known as Le Nouveau Cuisinier...). In his time, Massialot served as executive chef to some high-profile folks, namely, Philippe I, Duke of Orleans and his son Philippe II. Hence, the brulee is a dish well--and I'm sure deliberately-- chosen for so-called "King Phillipe."
I'm a firm believer in museum accessibility on all levels, even down to food and dining. Unfortunately, no Met membership = no brulee. Make your own with Marc Bauer of the French Culinary Institute (above). Or try these CB recipes: Lemon Thyme; Pumpkin Coconut; Almond Chocolate; Pear Rosemary; Butternut Squash; Lavender; Ginger and Vanilla Bean.
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