Salad & Chervil Foam and/or FOIE GRAS "TOAD IN THE HOLE" with Sparkling Cider Gelée Entrée ROASTED SABLEFISH with Baby Vegetables and Oxtail Tortellini and/or COTE DE BOEUF (RIBEYE) with Spinach-Salsify Gratin Dauphinois & Cèpe Marmalade...

Course: Sea Urchin, Scrambled Eggs, Caviar, Virginia Ham 2nd Course: Chick-pea cavatelli, lamb bolognese, yemeni spice 3rd Course: Turbot poached in truffle butter, cauliflower, saffron 4th Course: Roasted rib-eye cap, caramelized...

a classic, but expensive. I loved the red mullet on my last visit. The wild chicken with cepes is great. Use these recommendations together with what your personal preferences are (if you do not like chocolate no place is going...

for dessert. Basically, the menu on Tues. was as follows: -Fois grois torchon with toast points, friseee, rhubarb gelee and rhubarb compote -langostino with cepes (porcini of sorts) -turbot with swiss chard and lemon confit -pork...

-sweet. Tastings: Sturgeon with pea shoots, cardoon, cepes reduction & arugula reduction, cauliflower puree – Pescatory (is that a word?) perfection! Crisped top layer with flaky & moist meat. Wonderful contrast between...

. 3rd Course Steamed Maine crab with Tat Soi and cepes white truffle/Miso/Poached Egg Emulsion. 4th Course Diver Scallop wrapped with australian barramundi and larded with foie gras Puy lentil and truffle vinaigrette 5th Course Long...

into Lyon specifically to eat. Bocuse is located outside of the city, on a little dirt road, where you would never expect to find a restaurant, let alone a top chef. But what a chef he is! The seared foie gras was a taste of...

that is common in US restaurants. Here, the combination did not work, and the meat-stock-based saucing was not appealing. The fermented spinach tasted no different than regular spinach. (6) Ragout of chicken, snails and cepes with...

little tasting things was a soup of celeriac on shredded beets, very deep and good. Next were the entrees, lobster chunks on haricot verte and cepes in a pastry shell with a mousse center, both perfectly prepared and served...

and homey family run restaurant off the tourist path in Aix. The grilled duck with cepe sauce was delicious. We also enjoyed Chez Feraud, which was prettier, a little more refined in the cooking and more expensive.

was an upscale Boccadillo de Calamari Third snack was an upscale Patatas Brava The 3 snacks were just anough to put a smile on my face, not that it was extravagant, but just perfectly made and a fun nod to basic spanish food. Next:...

at l’Air de Famille, I had delicate cèpe ravioli followed by sesame-crusted tuna and crème catalane for dessert). Both serve wines from the region; le Verjus has the more extensive wine list with many available by the...

call them cepes). The pasta had a nice bite to it, and the mushrooms were tender, delicious, and plentiful. The dish was enriched with lots of good olive oil. We were offered parmagiano reggiano on our pastas but after tasting...

Thanks Robert, I was going to suggest BB. When a poster asks for any obscure produce, it’s my first thought. Some of the fresh produce they have as a matter of course: chantrelles, cepes, banana blossoms, sea beans,...

tomatoes with beets and caramelized onions—a fabulous amuse bouche. We shared asparagus with cepes and a bell pepper and eggplant tart. We enjoyed filet and sweetbreads for entrees and panna cotta for dessert. A very good...