April 21rst, 2017

 

 

Tell yourself a story, do something different, try something new.

The wild flowers are here, the chanterelles are coming, the tomatoes are starting to rustle…things are good with the universe

 

Prologue

 

Bread is life…

ancienne, wildflower honey, olive oil…5

bee tree chevre… add 7

 

Firstly

 

the flowers on the roadside are not just flowers, if you take the time to learn them, they tell you things

Goat’s cheese flan, pecans, beets, carrots, flowers, citrus,\

green vinaigrette

13

 

Fields of indian paintbrush are lit up under the feet of cattle, the cedar breaks on the horizon.

Tartar of beef, cedar, wildflowers, herbs aioli

15

 

Some of these ingredients came from my garden, I was thinking of succotash, and was wondering why succotash would ever need to suffer?

Ricotta gnocci, tomato, summer squash…summer not, squash blossom, parsley

15

 

 

Snails and artichokes need no introduction, they have known each other for years, sometimes it is nice to simply reunite old friends

Snails, artichoke, garlic, cream, preserved lemon,

15

 

Have you ever watched salad fingers?…do it

Salad greens, dewberry, pecans, chevre, pickled shallots

14

 

Not all things are as they seem

Foie gras

25

 


 

 

Secondly

 

 

The first time I saw a tagine, I thought I found the cuisine of wonderland…a dish through the cooking glass

Lamb shank, couscous, ras al hanout, preserved lemon, honey, saffron, raisin, tomato, olives, vegetables

32

 

The cuisine of the sun…provence…morocco…it is a culture suffused with the sun. the sun is the most brilliant chef.

scallops, tabouleh, tomato beurre fondue, wild onion, rice wine gastrique

34

 

 

Sometimes we find that a tradition can be turned by the simplest thing, it takes a while to find this simple thing, but when we do, we know we have something great

Filet of beef, sauce forestiere with tomato leek, pommes puree

45

 

A duck saved my life once…maybe it can save yours

Duck, sauce of dewberries, creamer peas

32

 

This sauce is passed down to me, reluctantly by my chef…he never showed me, I had to watch over and over…when he would leave town he would give me the wrong ingredients for the sauce…

halibut, grouper, sauce waterzooi, basil, mushrooms, shallots, preserved lemon

32

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