September Chef’s Table: Entre deux Saisons

A French Evening Between Summer and Fall

September is a beautiful time of year in the kitchen. The days may still feel like summer, but there is a subtle change in the air—and on the plate. We begin to welcome the first flavors that hint at autumn while still holding on to the brightness and freshness of the season just past.

This month’s Chef’s Table, “Entre deux Saisons”—Between Two Seasons—celebrates that transition. The menu moves from bright, delicate flavors into the deeper, more comforting flavors of fall, with seasonal fruits, wild mushrooms, warm brown butter, Madeira, Pinot Noir, and rich autumn-inspired ingredients.

Each course is designed to complement the next, creating an evening that gradually moves from the freshness of late summer into the warmth of the season ahead. It is a celebration of that beautiful moment when one season begins to fade and another quietly takes its place.

September Chef’s Table — Entre deux Saisons

Baby Arugula & Brie Salad
Apple-Daikon Julienne, Toasted Almonds & Champagne Mustard Vinaigrette

Prosciutto-Wrapped Halibut
Cauliflower Mousseline, Brown Butter Grapes & Crispy Capers

Duck & Wild Mushroom Tart
Madeira Jus & Petite Herbs

Apple Verjus Sorbet

Herb-Crusted Rack of Lamb
Wilted Rainbow Chard & Pinot Noir Reduction

Blackberry-Port Soufflé
Vanilla Bean Crème Anglaise & Candied Hazelnut

At Chez Nous, our Chef’s Table is an opportunity to slow down, explore new flavors, and enjoy a menu created especially for the month. Entre deux Saisons is our invitation to savor the transition from summer to fall—one thoughtfully prepared course at a time.

We look forward to welcoming you to the table this September.

Bon Appétit!

Chef Stacy
Chez Nous French Restaurant