{"id":1374,"date":"2026-02-05T17:02:35","date_gmt":"2026-02-05T17:02:35","guid":{"rendered":"https:\/\/cheznoushumble.com\/?p=1374"},"modified":"2026-02-05T17:04:42","modified_gmt":"2026-02-05T17:04:42","slug":"february-chefs-table-lamour-a-table","status":"publish","type":"post","link":"https:\/\/cheznoushumble.com\/index.php\/2026\/02\/05\/february-chefs-table-lamour-a-table\/","title":{"rendered":"February Chef\u2019s Table \u2013\u00a0L\u2019Amour \u00e0 Table"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1374\" class=\"elementor elementor-1374\">\n\t\t\t\t<div class=\"elementor-element elementor-element-bcf7bdd e-flex e-con-boxed e-con e-parent\" data-id=\"bcf7bdd\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-63f585c elementor-widget elementor-widget-text-editor\" data-id=\"63f585c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>February is a month that invites us to slow down, linger a little longer at the table, and celebrate the simple joy of sharing a beautiful meal. This month\u2019s Chef\u2019s Table, L\u2019Amour \u00e0 Table, is inspired by classic French flavors, a touch of indulgence, and the kind of menu that unfolds gently from light and elegant to rich and celebratory.<\/p><p>We begin with a refined first course of fresh Atlantic salmon tartare topped with caviar, cr\u00e8me fra\u00eeche, chives, and crisp cro\u00fbtes \u2014 a bright, luxurious opening meant to awaken the palate. The second course follows with a warm, velvety Gulf shrimp and corn velout\u00e9 finished with Champagne and citrus cream, a delicate and aromatic soup that pairs beautifully with a bright white wine.<\/p><p>The third course is a comforting yet elegant duck confit parmentier layered with silky potato mousseline and fresh thyme \u2014 a composed dish that bridges the menu from seafood into the richer flavors to come. Before the entr\u00e9e, guests will enjoy an intermezzo designed to refresh the palate and prepare for the depth of the main course. Each intermezzo is selected from our house-made sorbets and seasonal flavors, allowing us to highlight what we have crafted in our kitchen.<\/p><p>The evening\u2019s entr\u00e9e is a classic Tournedos Rossini \u2014 grilled bacon-wrapped beef tenderloin topped with foie gras on cro\u00fbte, finished with a rich sauce Bordelaise. This is one of the great dishes of French cuisine and a centerpiece worthy of a February celebration.<\/p><p>We close with a light and romantic dessert: a raspberry souffl\u00e9 served with chocolate cr\u00e8me anglaise \u2014 warm, airy, and meant to be enjoyed slowly with the final moments of the evening.<\/p><p>We look forward to welcoming you to our table this February for an evening of thoughtful courses, beautiful wines, and the simple pleasure of a shared meal.<\/p><p>February Chef\u2019s Table \u2013\u00a0<\/p><p>L\u2019Amour \u00e0 Table<\/p><p>Fresh Atlantic Salmon Tartare with Caviar, Cr\u00e8me Fra\u00eeche, Chives &amp; Cro\u00fbtes<\/p><p>Gulf Shrimp &amp; Corn Velout\u00e9 with Champagne &amp; Citrus Cream<\/p><p>Duck Confit Parmentier with Potato Mousseline &amp; Fresh Thyme<\/p><p>Intermezzo<\/p><p>Tournedos Rossini-Grilled Bacon-Wrapped Beef Tenderloin topped with Foie Gras on Cro\u00fbte, Sauce Bordelaise<\/p><p>Raspberry Souffl\u00e9 with Chocolate Cr\u00e8me Anglaise<\/p><p>Bon App\u00e9tit et Amour!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>February is a month that invites us to slow down, linger a little longer at the table, and celebrate the simple joy of sharing a beautiful meal. This month\u2019s Chef\u2019s Table, L\u2019Amour \u00e0 Table, is inspired by classic French flavors, a touch of indulgence, and the kind of menu that unfolds gently from light and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1376,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/posts\/1374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/comments?post=1374"}],"version-history":[{"count":4,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/posts\/1374\/revisions"}],"predecessor-version":[{"id":1380,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/posts\/1374\/revisions\/1380"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/media\/1376"}],"wp:attachment":[{"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/media?parent=1374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/categories?post=1374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/tags?post=1374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}