We've had great response to our "Enews" emails.  There usually something for everyone and each one includes a recipe.  By request we've included all our emails below.  Enjoy.  If you'd like to be on our email list write to kenbaker at french-restaurant-marin dot com.

Enews #1 - 12/05  Christmas and New Years

Enews #2 - 2/06  Valentines Day

Enews #3 - 3/06  Cabaret Night

Enews #4 - 4/06  Easter

Enews #5 - 6/06  Christophe Catering

Enews #6 - 7/06  Bastille Day

Enews #7 - 8/06  Arsenic to Zagat

Impress your friends with French creations:

Check out several fabulous recipes located at What's New.  All these recipes are easy to prepare and delicious!

Summer Recipe Oven or Barbeque

Salmon with Hot Mustard Glaze
½ cup mustard powder (Coleman’s)
½ cup sugar
2 pounds center cut salmon fillet 2 inches thick 
2 ½ tablespoons extra virgin olive oil.

1, Heat oven to 250 degrees.  Mix mustard, sugar and ½ cup water together and set aside.

2. Cut salmon into four portions and dry with a paper towel. 

Most Important: Heat 1 tablespoon oil in large skillet with high heat.  Add salmon skin side up and sear quickly for 2 minutes on each side.  The thickest part of the salmon should be raw in the center. This is the technique Pierre uses for searing meat, fish and fowl.

3. Brush the salmon with the remaining olive oil and then with the mustard mixture.  Place in the oven for about 20 minutes until the salmon is medium rare in the center.  Remove from oven and serve.