Dinner en homage Francois Ozon

Francois Ozon is Cafe Drake's favorite living filmmaker by a long shot, a prodigy director whose first feature was completed in his very early 20s, equally adept at smarmy humor, kitschy glamor and wringing heartaching emotion from complex characters. Even his earliest films have an otherwordly depth of understanding for the human condition, an understanding often conveyed through bitter barbs, knowing glances or even impromptou choreography in the living room. Do we love him, upon further consideration, because he holds a mirror up to Cafe Drake itself, reflecting our selves back to us, impeccably lit and styled?

Dinner en Homage Francois Ozon

Apertif of Lillet

Smoked Almonds

Poulet Odette (recipe follows)

Rice Pilaf with Roasted Pine Nuts

Grated Carrot Salad (recipe follows)

Fromage

Bread

Port

Poulet Odette

2 T. raisins / 2 T. rum / 1 chicken, cut into pieces / 2 T. vegetable oil / salt and pepper / 2 T. heavy cream

1. Soak the raisins for 30 minutes in the rum.
2. Brown the chicken on all sides in the hot oil.
3. Salt and pepper the chicken, cover the pot and cook 20 minutes.
4. Add the raisins and rum to the chicken and continue to cook until it is tender.
5. Remove the chicken and keep warm. Add cream to pot with cooking juices, season to taste and serve warm over the pieces of chicken.

Grated Carrot Salad

Clean and peel 1 bunch of carrots. Shred or grate and toss in a large bowl with a few tablespoons of sour cream or yogurt (or a mixture of both), a tablespoon of good olive oil, a tiny mashed clove of garlic and some chopped parsley. Chill for 15 minutes or so prior to serving.