The pleasures of the table, fine food and wine are an essential part of a passionate life. Please join us on Saturday,
February 10 at 11:00am for Chef Jacques’ Seafood Lovers Valentine’s Cooking Demonstration and Luncheon. Raymond Oliver, author of Gastronomy of France said, “The reason that bouillabaisse has a world reputation is because it is an aphrodisiac”. My Papa’s classic bouillabaisse features shellfish and julienned vegetables. Our main course includes a delectable dish of truffled Maine lobster, bibb lettuce fondue, surrounded by a lobster cognac bisque. But the “piece de la résistance” is the chocolate and passion fruit mousse cake. Romantic celebrations are a tradition at L’Auberge Chez François, and what better way to celebrate Valentine’s Day!
To Sip During Chef Jacques’ Cooking Demonstration
Leon Galhaud Rosé Crémant de Bordeaux
Papa’s Classic Bouillabaisse
(Scallops, Shrimp, Mussels and Rockfish Medley in Saffron Broth)
Château de Campuget Rosé 2016
Organic Mesclun Salad, Vinaigrette Maison
Blood Orange Sorbet
Truffled Mousseline of Maine Lobster, Bibb Lettuce Fondue, Lobster Cognac Bisque
André Brunel Côtes du Rhône Blanc 2015
Valrhona Chocolate and Passion Fruit Mousse Cake
Gilette’s Locally-Roasted Coffee, Harney & Sons Fine Teas
excluding tax and gratuity; for a total of $150
We are happy to adjust the menu to accommodate guests’ dietary restrictions, please email firstname.lastname@example.org with special requests. Patrons will have the opportunity to purchase these wines at a discounted price.