{"id":28499,"date":"2020-02-24T08:00:29","date_gmt":"2020-02-24T14:00:29","guid":{"rendered":"http:\/\/www.discoverclarksville.com\/articles\/?p=28499"},"modified":"2020-02-23T23:32:53","modified_gmt":"2020-02-24T05:32:53","slug":"valentines-day-at-madeleines-place","status":"publish","type":"post","link":"https:\/\/www.discoverclarksville.com\/articles\/2020\/02\/24\/valentines-day-at-madeleines-place\/","title":{"rendered":"Valentine&#8217;s Day at Madeleine&#8217;s Place"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-482483 size-thumbnail\" title=\"Madeleine's Place\" src=\"https:\/\/www.clarksvilleonline.com\/wp-content\/uploads\/2020\/02\/Madeleines-Place-200x200.jpg\" alt=\"Madeleine's Place\" width=\"200\" height=\"200\"\/><strong>Clarksville, TN<\/strong> &#8211; Madeleine&#8217;s Place recently opened at the corner of Strawberry Alley and First Street, the owners&#8217; second Clarksville location, where they deliver a mix of French home-cooking, breads, pastries and more.<\/p>\n<p>For Valentine&#8217;s Day, Owners, Haja Bosela and Eric Moutard, along with their small but talented staff, served up a 5-course meal at the cozy 40-seat bistro that somehow managed at once to completely satisfy their guests, and leave them wanting more.<\/p>\n<div id=\"attachment_482487\" style=\"width: 490px\" class=\"wp-caption aligncenter\"><a target=\"_blank\" href=\"https:\/\/www.clarksvilleonline.com\/wp-content\/uploads\/2020\/02\/Chef-Pierre-Herme-inspired-Isaphan-Rose-Raspberry-and-Lychee-Macaron-Cake-filled-with-butter-creme-hints-of-chocolate-and-raspberry-and-a-dollop-of-Raspberry-Coulis-on-the-side.-.jpg\"  class=\"thickbox no_icon\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-482487\" class=\"size-medium wp-image-482487\" title=\"Chef Pierre Herme-inspired Isaphan (Rose, Raspberry and Lychee) Macaron Cake filled with butter creme, hints of chocolate and raspberry, and a dollop of Raspberry Coulis on the side.\" src=\"https:\/\/www.clarksvilleonline.com\/wp-content\/uploads\/2020\/02\/Chef-Pierre-Herme-inspired-Isaphan-Rose-Raspberry-and-Lychee-Macaron-Cake-filled-with-butter-creme-hints-of-chocolate-and-raspberry-and-a-dollop-of-Raspberry-Coulis-on-the-side.--480x270.jpg\" alt=\"Chef Pierre Herme-inspired Isaphan (Rose, Raspberry and Lychee) Macaron Cake filled with butter creme, hints of chocolate and raspberry, and a dollop of Raspberry Coulis on the side.\" width=\"480\" height=\"270\"\/><\/a><p id=\"caption-attachment-482487\" class=\"wp-caption-text\">Chef Pierre Herme-inspired Isaphan (Rose, Raspberry and Lychee) Macaron Cake filled with butter creme, hints of chocolate and raspberry, and a dollop of Raspberry Coulis on the side.<\/p><\/div>\n<p><!--more--><\/p>\n<p>Smartly-attired diners trickles in between 5:30pm and 6:00pm. Most brought their own bottle of wine.<\/p>\n<p>At 6:00pm dinner service began. The evening&#8217;s five courses in order were, a Mise en Bouche, Soupe, Entree, Fromage, and Dessert.<\/p>\n<p>The appetizer was Rilettes de Saumon, a blend of poached, fresh and smoked salmon held together with butter and cr\u00e8me fraiche.<\/p>\n<p>The mixture was finished with lemon zest and chives and served atop a lime slice, with toasted French bread.<\/p>\n<div id=\"attachment_482490\" style=\"width: 490px\" class=\"wp-caption aligncenter\"><a target=\"_blank\" href=\"https:\/\/www.clarksvilleonline.com\/wp-content\/uploads\/2020\/02\/Rilettes-de-Saumon-a-blend-of-poached-fresh-and-smoked-salmon-held-together-with-butter-and-cr\u00e8me-fraiche.jpg\"  class=\"thickbox no_icon\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-482490\" class=\"size-medium wp-image-482490\" title=\"Rilettes de Saumon, a blend of poached, fresh and smoked salmon held together with butter and cr\u00e8me fraiche\" src=\"https:\/\/www.clarksvilleonline.com\/wp-content\/uploads\/2020\/02\/Rilettes-de-Saumon-a-blend-of-poached-fresh-and-smoked-salmon-held-together-with-butter-and-cr\u00e8me-fraiche-480x320.jpg\" alt=\"Rilettes de Saumon, a blend of poached, fresh and smoked salmon held together with butter and cr\u00e8me fraiche\" width=\"480\" height=\"320\"\/><\/a><p id=\"caption-attachment-482490\" class=\"wp-caption-text\">Rilettes de Saumon, a blend of poached, fresh and smoked salmon held together with butter and cr\u00e8me fraiche<\/p><\/div>\n<p>The soup was a French classic, Soupe du Barry. A cauliflower soup made with potatoes, stock and cream, topped with slivers of beets.<\/p>\n<div id=\"attachment_482488\" style=\"width: 490px\" class=\"wp-caption aligncenter\"><a target=\"_blank\" href=\"https:\/\/www.clarksvilleonline.com\/wp-content\/uploads\/2020\/02\/The-French-classic-Soupe-du-Barry-a-cauliflower-soup-made-with-potatoes-stock-and-cream-topped-with-slivers-of-beets..jpg\"  class=\"thickbox no_icon\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-482488\" class=\"size-medium wp-image-482488\" title=\"The French classic, Soupe du Barry, a cauliflower soup made with potatoes, stock and cream, topped with slivers of beets.\" src=\"https:\/\/www.clarksvilleonline.com\/wp-content\/uploads\/2020\/02\/The-French-classic-Soupe-du-Barry-a-cauliflower-soup-made-with-potatoes-stock-and-cream-topped-with-slivers-of-beets.-480x320.jpg\" alt=\"The French classic, Soupe du Barry, a cauliflower soup made with potatoes, stock and cream, topped with slivers of beets.\" width=\"480\" height=\"320\"\/><\/a><p id=\"caption-attachment-482488\" class=\"wp-caption-text\">The French classic, Soupe du Barry, a cauliflower soup made with potatoes, stock and cream, topped with slivers of beets.<\/p><\/div>\n<p>Souris D&#8217;agneau, the main course, was as visually impressive as it was tender and flavorful. Shanks of lamb were braised on the stove top, seasoned with salt and pepper, then slow-roasted in the oven for four hours with veal stock, honey, onion and thyme. A sprig of rosemary topped the lamb, which was accompanied by mashed potatoes.<\/p>\n<div id=\"attachment_482489\" style=\"width: 490px\" class=\"wp-caption aligncenter\"><a target=\"_blank\" href=\"https:\/\/www.clarksvilleonline.com\/wp-content\/uploads\/2020\/02\/Lamb-shank-braised-on-the-stove-top-seasoned-with-salt-and-pepper-then-slow-roasted-for-four-hours-with-veal-stock-honey-onion-and-thyme.-Topped-with-a-sprig-of-rosemary.jpg\"  class=\"thickbox no_icon\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-482489\" class=\"size-medium wp-image-482489\" title=\"Lamb shank braised on the stove top, seasoned with salt and pepper, then slow-roasted for four hours with veal stock, honey, onion and thyme. Topped with a sprig of rosemary\" src=\"https:\/\/www.clarksvilleonline.com\/wp-content\/uploads\/2020\/02\/Lamb-shank-braised-on-the-stove-top-seasoned-with-salt-and-pepper-then-slow-roasted-for-four-hours-with-veal-stock-honey-onion-and-thyme.-Topped-with-a-sprig-of-rosemary-480x320.jpg\" alt=\"Lamb shank braised on the stove top, seasoned with salt and pepper, then slow-roasted for four hours with veal stock, honey, onion and thyme. Topped with a sprig of rosemary\" width=\"480\" height=\"320\"\/><\/a><p id=\"caption-attachment-482489\" class=\"wp-caption-text\">Lamb shank braised on the stove top, seasoned with salt and pepper, then slow-roasted for four hours with veal stock, honey, onion and thyme. Topped with a sprig of rosemary<\/p><\/div>\n<p>The Fromage course consisted of Brie, Chevre (herbed goat cheese) and fresh Mozzarella served on a bed of greens that had been drizzled with Madeleine&#8217;s house dressing, a simple vinaigrette.<\/p>\n<p>[320left]Servers were greeted with a collective murmur of approval when dessert arrived, as mmm&#8217;s ooh&#8217;s and awe&#8217;s filled the room.<\/p>\n<p>Dessert was a Chef Pierre Herme-inspired Isaphan (Rose, Raspberry and Lychee) Macaron Cake.<\/p>\n<p>The pink heart-shaped dessert with multiple layers was filled with flavored butter cremes, and topped with a single rose petal.<\/p>\n<div id=\"attachment_482491\" style=\"width: 490px\" class=\"wp-caption aligncenter\"><a target=\"_blank\" href=\"https:\/\/www.clarksvilleonline.com\/wp-content\/uploads\/2020\/02\/Valentines-Day-dinner-at-Madeleines-Place-on-Strawberry-Alley.jpg\"  class=\"thickbox no_icon\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-482491\" class=\"size-medium wp-image-482491\" title=\"Valentine's Day dinner at Madeleine's Place on Strawberry Alley\" src=\"https:\/\/www.clarksvilleonline.com\/wp-content\/uploads\/2020\/02\/Valentines-Day-dinner-at-Madeleines-Place-on-Strawberry-Alley-480x320.jpg\" alt=\"Valentine's Day dinner at Madeleine's Place on Strawberry Alley\" width=\"480\" height=\"320\"\/><\/a><p id=\"caption-attachment-482491\" class=\"wp-caption-text\">Valentine&#8217;s Day dinner at Madeleine&#8217;s Place on Strawberry Alley<\/p><\/div>\n<p>The item was a tribute to French pastries served by Laduree, which has been famous for its beautiful foods since the 1860&#8217;s, and Chef Herme, who was awarded the title of World&#8217;s Best Pastry Chef in 2016. The beautiful dessert had hints of chocolate and raspberry. and a dollop of Raspberry Coulis on the side.<\/p>\n<p>At the end of the evening, Eric Moutard presented a single long stem rose to each of his female guests, a perfect ending to a romantic Valentine&#8217;s Day dinner.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Clarksville, TN &#8211; Madeleine&#8217;s Place recently opened at the corner of Strawberry Alley and First Street, the owners&#8217; second Clarksville location, where they deliver a mix of French home-cooking, breads, pastries and more. For Valentine&#8217;s Day, Owners, Haja Bosela and Eric Moutard, along with their small but talented staff, served up a 5-course meal at [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[3],"tags":[512,825,1855,34560,1183,2071],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4xGYI-7pF","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.discoverclarksville.com\/articles\/wp-json\/wp\/v2\/posts\/28499"}],"collection":[{"href":"https:\/\/www.discoverclarksville.com\/articles\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.discoverclarksville.com\/articles\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.discoverclarksville.com\/articles\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.discoverclarksville.com\/articles\/wp-json\/wp\/v2\/comments?post=28499"}],"version-history":[{"count":1,"href":"https:\/\/www.discoverclarksville.com\/articles\/wp-json\/wp\/v2\/posts\/28499\/revisions"}],"predecessor-version":[{"id":28500,"href":"https:\/\/www.discoverclarksville.com\/articles\/wp-json\/wp\/v2\/posts\/28499\/revisions\/28500"}],"wp:attachment":[{"href":"https:\/\/www.discoverclarksville.com\/articles\/wp-json\/wp\/v2\/media?parent=28499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.discoverclarksville.com\/articles\/wp-json\/wp\/v2\/categories?post=28499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.discoverclarksville.com\/articles\/wp-json\/wp\/v2\/tags?post=28499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}