As winter begins to soften and the first hints of spring arrive, our March Chef’s Table at Chez Nous celebrates the transition of the seasons. This menu reflects the lighter, brighter flavors that emerge this time of year while still honoring the richness and elegance of classic French cuisine.

Early spring ingredients often inspire dishes that balance freshness with warmth—crisp greens, citrus, delicate seafood, and comforting preparations that feel just right as the weather begins to change. This month’s menu highlights those contrasts, beginning with a refreshing salad and building through beautifully composed savory courses before finishing with a bright citrus dessert.

Our opening course features Belgian endive paired with sweet pears, creamy chèvre, toasted walnuts, and a sherry vinaigrette. The crisp bitterness of the endive and the subtle sweetness of the pear create a beautiful balance and a perfect introduction to the meal.

The second course brings the sea to the table with seared snapper served over a silky carrot-ginger purée. A citrus beurre monté adds brightness while pickled mustard seeds provide just the right touch of acidity and texture.

For the third course, we present a bacon-wrapped chicken ballotine filled with pork, foie gras, mushrooms, and apricot. The dish is finished with a luxurious Sauternes-apricot demi-glace, creating a rich and savory centerpiece that beautifully blends classic French technique with layered flavors.

An intermezzo offers a refreshing pause before the entrée.

The main course features teres major steak accompanied by a sweet corn, mushroom, and spring onion fricassée. The dish is finished with a Cabernet reduction mounted with truffle butter, adding depth and aromatic richness while maintaining balance with the delicate vegetables.

To conclude the evening, we return to bright, fresh flavors with a lemon soufflé served alongside blueberry compote and crème anglaise. Light and fragrant, it provides the perfect ending to a thoughtfully composed seasonal menu.

We look forward to sharing this special Chef’s Table experience with you as we welcome the first tastes of spring.

March Chef’s Table Menu

Belgian Endive & Pear Salad, Chèvre, Toasted Walnut, Sherry Vinaigrette

Seared Snapper, Carrot Ginger Purée, Citrus Beurre Monté, Pickled Mustard Seeds

Bacon-Wrapped Chicken Ballotine Stuffed with Pork, Foie Gras, Mushroom & Apricot, Sauternes–Apricot Demi-Glace

Intermezzo

Cast Iron Seared Teres Major Steak, Sweet Corn, Mushroom & Spring Onion Fricassée, Truffled Cabernet Jus

Lemon Soufflé with Blueberry Compote, Crème Anglaise

Bon appétit!

Chef Stacy & the Chez Nous Team