June Chef’s Table-Les Jardins d’Été
One of my favorite things about this time of year is watching the garden come alive. The basil is thriving, the mint seems to grow faster than I can harvest it, and every walk through the garden starts me thinking about what might find its way onto the next menu.
This month’s Chef’s Table, Les Jardins d’Été, “The Gardens of Summer”, is inspired by those flavors. Fresh herbs, sweet summer vegetables, tomatoes, and bright seasonal ingredients appear throughout the menu, paired with the classic French techniques that have always been at the heart of Chez Nous.
We begin with a chilled avocado-cucumber gazpacho topped with poached Gulf shrimp and fresh herbs, a refreshing start for a warm summer evening. The second course features seared salmon accompanied by silky cannellini bean purée, basil pistou made with basil from our garden, and a crisp tapenade feuille de brique for texture.
The third course is one I’m particularly excited to share. Our moussaka gratinée layers spiced lamb, eggplant, roasted tomatoes, béchamel, and Gruyère into a dish that bridges the lighter seafood courses and the richer entrée that follows.
After a bright lemon mint intermezzo featuring mint from the garden, the evening continues with grilled bacon-wrapped beef tenderloin served alongside sweet corn-potato mousseline, crispy fried leeks, and a Cabernet-shallot reduction.
And because a Chef’s Table at Chez Nous never feels quite complete without a soufflé, we’ll finish the evening with a chocolate cherry soufflé served with Sakura cherry blossom crème anglaise.
I hope you’ll join us around the table this month.
June Chef’s Table Menu
Chilled Avocado-Cucumber Gazpacho with Poached Gulf Shrimp and Fresh Herbs
Seared Salmon with Cannellini Bean Purée, Basil Pistou and Crispy Tapenade Feuille de Brique
Moussaka Gratinée-Layers of Spiced Lamb, Eggplant, Roasted Tomatoes, Béchamel and Gruyère
Lemon Mint Intermezzo
Grilled Bacon-Wrapped Beef Tenderloin, Sweet Corn-Potato Mousseline, Fried Leeks and a Cabernet-Shallot Reduction
Chocolate Cherry Soufflé with Sakura Cherry Blossom Crème Anglaise
Reservations are limited and tend to fill quickly. We look forward to sharing the flavors of summer with you at Chez Nous.
— Chef Stacy & Scott