{"id":1393,"date":"2026-03-06T17:00:06","date_gmt":"2026-03-06T17:00:06","guid":{"rendered":"https:\/\/cheznoushumble.com\/?p=1393"},"modified":"2026-03-06T17:00:49","modified_gmt":"2026-03-06T17:00:49","slug":"march-chefs-table-a-taste-of-early-spring","status":"publish","type":"post","link":"https:\/\/cheznoushumble.com\/index.php\/2026\/03\/06\/march-chefs-table-a-taste-of-early-spring\/","title":{"rendered":"March Chef’s Table-A Taste of Early Spring"},"content":{"rendered":"\t\t
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As winter begins to soften and the first hints of spring arrive, our March Chef\u2019s 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.<\/p>

Early spring ingredients often inspire dishes that balance freshness with warmth\u2014crisp greens, citrus, delicate seafood, and comforting preparations that feel just right as the weather begins to change. This month\u2019s menu highlights those contrasts, beginning with a refreshing salad and building through beautifully composed savory courses before finishing with a bright citrus dessert.<\/p>

Our opening course features Belgian endive paired with sweet pears, creamy ch\u00e8vre, 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.<\/p>

The second course brings the sea to the table with seared snapper served over a silky carrot-ginger pur\u00e9e. A citrus beurre mont\u00e9 adds brightness while pickled mustard seeds provide just the right touch of acidity and texture.<\/p>

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.<\/p>

An intermezzo offers a refreshing pause before the entr\u00e9e.<\/p>

The main course features teres major steak accompanied by a sweet corn, mushroom, and spring onion fricass\u00e9e. The dish is finished with a Cabernet reduction mounted with truffle butter, adding depth and aromatic richness while maintaining balance with the delicate vegetables.<\/p>

To conclude the evening, we return to bright, fresh flavors with a lemon souffl\u00e9 served alongside blueberry compote and cr\u00e8me anglaise. Light and fragrant, it provides the perfect ending to a thoughtfully composed seasonal menu.<\/p>

We look forward to sharing this special Chef\u2019s Table experience with you as we welcome the first tastes of spring.<\/p>

March Chef\u2019s Table Menu<\/p>

Belgian Endive & Pear Salad, Ch\u00e8vre, Toasted Walnut, Sherry Vinaigrette<\/p>

Seared Snapper, Carrot Ginger Pur\u00e9e, Citrus Beurre Mont\u00e9, Pickled Mustard Seeds<\/p>

Bacon-Wrapped Chicken Ballotine Stuffed with Pork, Foie Gras, Mushroom & Apricot, Sauternes\u2013Apricot Demi-Glace<\/p>

Intermezzo<\/p>

Cast Iron Seared Teres Major Steak, Sweet Corn, Mushroom & Spring Onion Fricass\u00e9e, Truffled Cabernet Jus<\/p>

Lemon Souffl\u00e9 with Blueberry Compote, Cr\u00e8me Anglaise<\/p>

Bon app\u00e9tit!<\/p>

Chef Stacy & the Chez Nous Team<\/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":"

As winter begins to soften and the first hints of spring arrive, our March Chef\u2019s 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 […]<\/p>\n","protected":false},"author":2,"featured_media":1387,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1393","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\/1393","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=1393"}],"version-history":[{"count":4,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/posts\/1393\/revisions"}],"predecessor-version":[{"id":1397,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/posts\/1393\/revisions\/1397"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/media\/1387"}],"wp:attachment":[{"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/media?parent=1393"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/categories?post=1393"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/tags?post=1393"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}