pomme dauphinois, grilled asparagus, jus de poulet

Roasted Chicken

Fava beans, english peas, fried rosemary, jus d'agneau

Braised Lamb

strawberry, blueberry, hazelnut praline, marshmallow

Chocolate Mousse Tart

poached egg, pancetta lardons, crispy potato

Salade Lyonnaise

blistered cherry tomatoes, roasted broccolini, saffron rouille

Crab Cakes

Onion Soup Gratinée

lentils du puy, haricot vert, bordelaise, brown butter vinaigrette

Trout Almandine

herb spaetzle, spring onion, sauerkraut, cider gastrique

Pork Belly

Daily selection of house-made ice cream & sorbet

Ice Cream & Sorbet

Boucherie Burger

Chickpea Fries

house-made muffin served with honey & butter

Seasonal Muffin

fried custard-soaked brioche, berry compôte

Crème Brûlée French Toast

country pâte, poached eggs, house made English muffin, hollandaise, roasted potatoes

French Benedict

crispy marble potatoes, bitter greens, tart cherry demi-glace

Duck Confit

Macaroni Gratin

Chicken Liver Mousse

Tomato & Goat Cheese Tart

blueberry compote, whipped fromage blanc, maple syrup

Pancakes

Pickles

ratatouille ragout, Birchrun Hill feta, fresh basil

Parisian Gnocchi

Mushroom & Goat Cheese Omelette

black garlic braised escargot, ratatouille, panisse, crispy garlic

Escargot à l'ail Noir

confit tuna, haricots verts, fingerling potatoes, tomato, olives, anchovy vinaigrette

Salade Niçoise

Preheat the oven to 425°F (220°C). Pat the chicken dry and rub it with olive oil, salt, pepper, minced garlic, and chopped rosemary. Place the lemon quarters inside the cavity.

Prepare the Chicken

Place the chicken in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste occasionally with juices.

Roast the Chicken

Grease a baking dish with butter. Layer half of the sliced potatoes at the bottom. Mix heavy cream, minced garlic, salt, and pepper, then pour half over the potatoes. Add the remaining potatoes and top with the remaining cream. Sprinkle grated cheese on top.

Prepare the Dish

Cover with foil and bake at 375°F (190°C) for 45 minutes. Remove foil and bake for an additional 15 minutes, until golden and bubbly.

Bake

Toss the asparagus with olive oil, salt, and pepper. Grill over medium-high heat for about 5-7 minutes, turning occasionally, until tender.

Grill the Asparagus

In a saucepan, combine chicken stock and white wine. Bring to a boil and reduce to a simmer for about 10 minutes. Stir in butter and thyme, season with salt and pepper to taste.

Make the Sauce

whole chicken

olive oil

salt

black pepper

garlic cloves, minced

fresh rosemary, chopped

lemon, quartered

potatoes, thinly sliced

heavy cream

garlic, minced

gruyere cheese, grated

butter, for greasing

asparagus, trimmed

chicken stock

white wine

butter

fresh thyme, chopped

Preheat your oven to 325°F (160°C). Trim excess fat from the lamb shoulder and season all sides with salt and black pepper.

Prepare the Lamb

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the lamb shoulder and sear it on all sides until browned. Remove the lamb and set aside.

Sear the Lamb

In the same pot, add the remaining olive oil. Add the chopped onion, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute.

Sauté Vegetables

Pour in the red wine, scraping up any brown bits from the bottom of the pot. Bring to a simmer and let it reduce by half.

Deglaze the Pot

Return the lamb to the pot and add the broth. Bring to a gentle simmer, cover, and transfer to the oven. Braise for about 2.5 to 3 hours, or until the lamb is tender and falls apart easily.

Braise the Lamb

In the last 20 minutes of cooking, add the fava beans and English peas to the pot to cook through.

Prepare Fava Beans and Peas

In a small skillet, heat a tablespoon of olive oil over medium heat. Add the rosemary sprigs and fry until crispy. Remove and drain on paper towels.

Fry the Rosemary

Once the lamb is done, remove it from the oven and let it rest for a few minutes. Shred the lamb and serve with the fava beans, peas, and crispy fried rosemary on top. Drizzle with jus d'agneau.

Serve

Lamb shoulder

Fava beans

English peas

Fresh rosemary

Olive oil

Garlic cloves, minced

Onion, chopped

Carrot, chopped

Celery, chopped

Red wine

Beef or lamb broth

Salt

Black pepper

In a bowl, combine flour, cocoa powder, powdered sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and cold water until dough forms. Press into a tart pan and refrigerate for 30 minutes.

Make the Tart Crust

Preheat the oven to 350°F (175°C). Blind bake the tart crust for 15-20 minutes. Allow to cool completely.

Bake the Tart Crust

Melt dark chocolate in a double boiler. In a separate bowl, whip heavy cream with sugar and vanilla until soft peaks form. Dissolve gelatin in water, then combine with melted chocolate. Gently fold in whipped cream until fully combined.

Prepare the Chocolate Mousse

Pour the chocolate mousse into the cooled tart crust, smoothing the top. Refrigerate for at least 4 hours or until set.

Assemble the Tart

Once the mousse is set, top with fresh strawberries, blueberries, hazelnut praline, and mini marshmallows just before serving.

Add Toppings

all-purpose flour

unsweetened cocoa powder

powdered sugar

unsalted butter

egg yolk

cold water

Peel and dice the potatoes into small cubes. Boil them in salted water until tender, about 10-15 minutes. Drain and let them cool slightly. In a skillet, heat 1 tablespoon of olive oil over medium heat and sauté the potatoes until crispy and golden brown. Season with salt and pepper.

Prepare the Potatoes

In a separate pan, cook the pancetta lardons over medium heat until crispy. Remove from the pan and drain on paper towels.

Cook the Pancetta

Bring a pot of water to a gentle simmer. Add a splash of vinegar to the water. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Poach the Eggs

In a large bowl, combine the frisée lettuce, crispy potatoes, and pancetta. Drizzle with olive oil and red wine vinegar. Toss gently to combine. Season with salt and pepper to taste.

Assemble the Salad

Divide the salad onto plates and top each serving with a poached egg. Garnish with fresh parsley and serve immediately.

Pancetta lardons

Potatoes

Eggs

Frisée lettuce

Red wine vinegar

Fresh parsley (for garnish)

In a large bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, parsley, and beaten egg. Be careful not to break up the crab meat too much.

Prepare the Crab Mixture

Fold in the panko breadcrumbs until the mixture holds together. If too wet, add more breadcrumbs as needed.

Add Breadcrumbs

Using your hands, form the mixture into patties, about 2 inches wide and 1/2 inch thick. Place them on a baking sheet lined with parchment paper.

Form the Cakes

Cover the patties with plastic wrap and refrigerate for at least 30 minutes to firm up.

Chill the Cakes

In a large skillet, heat olive oil over medium heat. Carefully add the crab cakes and cook for about 4-5 minutes on each side, until golden brown and heated through.

Cook the Crab Cakes

lump crab meat

mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

green onions, chopped

fresh parsley, chopped

egg, beaten

panko breadcrumbs

In a large pot, melt the butter over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized and golden brown, about 30-40 minutes.

Prepare the Onions

Stir in the minced garlic and cook for an additional 2 minutes until fragrant.

Add Garlic

Pour in the white wine and scrape the bottom of the pot to release any browned bits. Allow the wine to reduce by half.

Add the beef broth, bay leaves, thyme, salt, and black pepper. Bring to a boil, then reduce to a simmer for about 30 minutes. Remove bay leaves before serving.

Simmer the Soup

While the soup is simmering, preheat your oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and toast them in the oven until golden brown, about 10 minutes. Remove from oven and set aside.

Prepare the Bread and Cheese

Ladle the soup into oven-safe bowls. Top each bowl with a few toasted baguette slices and sprinkle generously with grated Gruyère cheese.

Assemble the Gratinée

Place the bowls under the broiler until the cheese is melted and bubbly, about 3-5 minutes. Watch carefully to avoid burning.

Broil the Cheese

Remove from the oven and let cool slightly. Serve hot and enjoy!

Onions, thinly sliced

Butter

Garlic, minced

Beef broth

Dry white wine

Bay leaves

Thyme, dried

Black pepper, freshly ground

Baguette, sliced

Gruyère cheese, grated

Rinse the lentils under cold water. In a pot, combine lentils with 3 cups of water, bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender. Drain and set aside.

Prepare the Lentils

Blanch the haricot verts in boiling salted water for 3-4 minutes until bright green and tender-crisp. Drain and transfer to ice water to stop the cooking process. Drain again and set aside.

Cook the Haricot Verts

In a saucepan, melt the butter over medium heat. Cook until it turns golden brown and nutty in aroma, about 5-7 minutes. Remove from heat and set aside.

Prepare the Brown Butter

In a skillet, toast the sliced almonds over medium heat until golden, about 3-4 minutes. Remove and set aside.

Sauté the Almonds

In the same skillet, add a bit of oil if necessary, season the trout fillets with salt and pepper, and cook skin-side down for about 4-5 minutes, then flip and cook for another 2-3 minutes until cooked through.

Cook the Trout

In the skillet, add chopped shallots and sauté until translucent. Add white wine and simmer until reduced by half. Stir in the brown butter and season with salt and pepper.

Make the Bordelaise Sauce

On a plate, layer the lentils, top with the trout fillet, drizzle with Bordelaise sauce, and garnish with haricot verts, toasted almonds, and chopped parsley.

Assemble the Dish

Trout fillets

Green lentils (Lentilles du Puy)

Haricot verts (French green beans)

Almonds, sliced

Unsalted butter

Shallots, finely chopped

White wine

Fresh parsley, chopped

Preheat the oven to 150°C (300°F). Season the pork belly with salt, black pepper, thyme, and rosemary. Place it in a roasting pan, skin side up, and drizzle with olive oil. Roast for 2.5 to 3 hours until tender.

Prepare the Pork Belly

In a bowl, mix the spaetzle flour, eggs, and milk until smooth. Bring a large pot of salted water to a boil. Use a spaetzle maker or a slotted spoon to drop the batter into the water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Make the Spaetzle

In a pan, heat a bit of olive oil over medium heat. Add the chopped spring onions and sauté until soft and slightly caramelized, about 5 minutes.

Sauté Spring Onions

In a saucepan, combine the apple cider vinegar and sugar. Bring to a boil and reduce to a simmer until it thickens slightly, about 10 minutes.