Millicent Brasserie Takes Us Around the World in 9 Courses

By on February 15, 2016

With Spring Break still weeks away, the lure of an exotic mid-winter getaway seems a good idea. But you don’t have to fly to a distant land to experience the tastes and textures of a far- away paradise. Millicent Brasserie offers all one could want to jettison the winter blues.

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Chef Vincent DePaul led a recent excursion with an “Around the World in 9 Courses” dinner that offered exciting departures. Like a culinary alchemist, he crafted a multi-layered, multi-sensory experience that paired an interactive visual feast and his passion for culinary beauty that crafted an extraordinary evening and a delicious meal.

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The first course, dubbed “A gift from Greece”, featured artisan lettuce, olives, toasted pine nuts, balsamic caviars delightfully finished with a delicate bread and tiny hummus cup. While we dined, images and sound from the Greek Isles transported us from a cold Oklahoma evening to a luxurious Mediterranean feast.

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Next on our itinerary, Spain! With this course we experienced Millicent Brasserie’s Seafood Paella with Socarrat, a Spanish rice combined with Spanish Chorizo and saffron. And like the previous course, our meal was enhanced by the audio visuals and images that played throughout the course. This combination of site, sound, taste and touch is what makes an evening at Millicent Brasserie so distinctive.

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Chef Vincent, originally from Vietnam, juxtaposes his native cuisine with his own signature creativity. Pho with Chicken Noodles is such a dish. Sriracha noodles made from chicken fused with cilantro and basil mingled with pickled carrots and fennels with a cognac hoisin ginger glaze. The result: an adventurous taste that pleased all.

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The fourth course, my personal favorite, was also inspired from Vietnam cuisine. This dish, Banh Bao (which means, “Steam buns), includes buns that have been flattened, steamed and toasted with 24 hour pork shoulder. Balanced with savory spices, it was the highlight of my meal with its flavor and beautiful plating.

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Next, Banh Xeo (or Vietnamese Savory Crispy Crepe) continued the culinary journey through Vietnam. Exquisitely prepared pork loins and langoustines were sliced thinly that provided a crisp texture along with delightful taste.

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Peru featured prominently in our adventure with Tiradito de Vieiras. Perfectly cooked scallops with a very special Aji Amarillo glaze, Chef Vincent’s secret sauce that includes a tasty mix of lemons and olive oil.

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Beef Carpaccio made its appearance in the seventh course. A chimichurri based sauced called Millichum mingled with an Italian beef carpaccio, cooked tenderly for five hours. Tender, succulent and plated with originality and flair.

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Another favorite for me was the ambitious eighth course. This dish included tastes from Italy with Tre Tre Tre Ravioli. Three textures, three toppings and fillings prepared with three colorful sauces was a visual journey in itself. Champagne truffle poached lobster, filled with crabmeat pooled with a hollandaise sauce peppered with caviar! And that was only one of the offerings on this dish! Also included with ravioli with grilled peppers, artichoke hearts, red onions and oven dried cherry tomatoes combined with mozzarella, goat cheese, prosciutto drizzled with a basil glaze. Then, ravioli with crème fraiche goat cheese espuma, dotted with saffron fruit and finished with a cheese terrine and balsamic caviar. If you’re keeping up, the colors from these three sauces give a nod to the colorful Italian flag: green, white and red. This kind of detail is what makes this dinner such an exceptional experience.

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Finally, the journey finished with another Italian favorite: Tiramisu. Yet, Chef Vincent put his signature creativity on this lovely ending by using an Espresso Gelee and wine glaze. I tried to take only small bites because of its rich, creamy texture but I gave in and enjoyed the dessert entirely.

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Currently, Millicent Brasserie offers 2 public dinner experiences weekly. These are public events on Thursday and Saturday nights and tickets to the events can be purchased on EventBrite.com (http://www.eventbrite.com/o/millicent-brasserie-8048576396). Chef Vincent and his team welcome private parties of 24 – 40 that can be designed for your special event. Millicent Brasserie is located at 800 South 9th Street in Broken Arrow, Oklahoma. Complete details can be found at www.millicentbrasserie.com 918-853-3747.

The Novel Gardener

About The Novel Gardener

"The Novel Gardener", Maurie Traylor, lives, creates, writes, paints, gardens and cooks in Mid-Town Tulsa. Her work has appeared in Oklahoma Gardener, Edible Tulsa Magazine and The Tulsa Literary Review. When not writing or painting, Maurie works with clients in creating meaningful spaces for home and garden. Her inspiration for her creative life stems from her family, namely her grandmother, whose garden and kitchen fed migrant workers and a large family during The Great Depression. Following that example, Maurie begins each day with the question, "What can we create today?"

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