Lobster en Bellevue Parisienne: One of Francis’ primary goals when private cheffing: to create something that no one would (or could) make at home.
Think of a friend or family member who orders some bland and basic chicken dish when out at a nice restaurant. You want to change the order for them, right? They’re fine dining – go for something different! Well this recent dish defines “something different.”
It is called Lobster en Bellevue Parisienne which is as much culinary architecture as delicious. It has a long history though its not commonly made. Check out the image. The lobster takes center stage while the shrimp and smoked salmon on pumpernickel serve as supporting actors.
The diners were bowled over by this dish and Francis was quite proud. So what would you order at a restaurant that you’d rarely if ever make at home?
Lobster en Bellevue Parisienne: A Timeless French Culinary Masterpiece
In the grand tradition of classic French cuisine, Lobster en Bellevue Parisienne stands as an elegant testament to the artistry of seafood preparation, blending the opulent flavors of the sea with the refined aesthetics of Parisian haute cuisine. This dish, rooted in the 19th-century culinary lexicon, evokes the sophistication of grand banquets hosted in the salons of Paris, where lobster was not merely an ingredient but a canvas for creative expression. The name “en Bellevue” refers to a presentation style reminiscent of a “beautiful view,” suggesting a visually stunning arrangement that mirrors the scenic vistas of Bellevue estates, while “Parisienne” underscores its origins in the City of Light’s vibrant gastronomic scene.
At its core, Lobster en Bellevue Parisienne features succulent, fresh lobster—ideally a vibrant Atlantic homard or spiny langouste—poached or steamed to preserve its tender, sweet flesh. The lobster is meticulously halved lengthwise, its coral-red shell polished to a glossy sheen, serving as the dramatic foundation. The tail meat is delicately extracted, flaked, and recombined with a velvety sauce that pays homage to the richness of French sauces. A hallmark of Lobster en Bellevue Parisienne is the incorporation of a luxurious lobster or shrimp velouté, enriched with cream, a touch of cognac or Madeira for depth, and sometimes a subtle infusion of herbs like tarragon or chives. For the Parisienne twist, finely diced truffles or mushrooms sautéed in butter may be folded in, adding an earthy umami that elevates the dish to ethereal heights.
Presentation is where the magic truly unfolds. The halved lobsters are artfully reassembled on a chilled silver platter, their bodies propped upright to create a majestic, almost architectural silhouette—hence the “Bellevue” moniker. Surrounding the central lobsters are garlands of vibrant garnishes: slender asparagus spears blanched to a vivid green, encircled by thin slices of cucumber for a crisp, refreshing contrast; on the opposite side, more asparagus ringed with ripe tomato wedges, their juices mingling subtly with the sauce. The entire ensemble is crowned with a generous quenelle of seasoned mayonnaise—lightened with lemon zest and a whisper of mustard—drizzled artfully to bind the elements without overwhelming the lobster’s purity. Parsley fronds or watercress add pops of color, transforming the platter into a edible tableau vivant.
Historically, this preparation appears in venerable tomes like James Beard’s Fish Cookery and Escoffier’s Le Guide Culinaire, where it was favored for its balance of simplicity and splendor. Though rarely encountered in modern menus due to its labor-intensive nature, Lobster en Bellevue Parisienne remains a chef’s delight for intimate dinners or special occasions. It embodies the philosophy of French cooking: where every bite tells a story of seasonality, technique, and unadulterated luxury. Paired with a chilled Sancerre or Champagne, it invites diners to savor not just the flavors, but the romance of Parisian elegance. In a world of fusion trends, this dish endures as a beacon of timeless refinement, reminding us that true gastronomy is as much about beauty as it is about taste.
OK. You talked me into this. I’m gonna try it at home.
Hi! If you need any help with this dish, let us know…we are happy to help!