{"id":1416,"date":"2026-04-02T17:51:37","date_gmt":"2026-04-02T17:51:37","guid":{"rendered":"https:\/\/cheznoushumble.com\/?p=1416"},"modified":"2026-04-02T17:54:20","modified_gmt":"2026-04-02T17:54:20","slug":"april-chefs-table-le-jardin-du-printemps","status":"publish","type":"post","link":"https:\/\/cheznoushumble.com\/index.php\/2026\/04\/02\/april-chefs-table-le-jardin-du-printemps\/","title":{"rendered":"April Chef’s Table-Le Jardin du Printemps"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

There\u2019s something about April that feels like a quiet exhale.<\/p>

After the heaviness of winter and the rush of early spring, this month settles into something softer\u2026 greener\u2026 more alive. Our garden is beginning to wake up again\u2014nasturtiums stretching toward the sun, herbs returning with purpose, and that unmistakable feeling that everything is beginning again.<\/p>

This month\u2019s Chef\u2019s Table, Le Jardin du Printemps\u2014\u201cThe Garden of Spring\u201d\u2014is inspired by that renewal. It\u2019s a menu built around freshness, lightness, and the simple beauty of ingredients at their peak.<\/p>

You\u2019ll see it in the vibrant peas, the herbs, the delicate seafood, and even in the way each course moves effortlessly into the next. It\u2019s spring on a plate\u2014elegant, but not fussy\u2026 refined, but still comforting.<\/p>

We begin in the garden.<\/p>

A chilled spring pea velout\u00e9\u2014bright, smooth, and just rich enough\u2014finished with crispy prosciutto, a touch of cr\u00e8me fra\u00eeche, and nasturtiums from our garden. It\u2019s fresh, clean, and the perfect opening note.<\/p>

From there, we move to the Gulf\u2014seared red snapper resting over a spring cassoulet that feels like a lighter, more playful interpretation of the classic. White beans, fava beans, and kielbasa bring depth, while pickled squash and basil pistou lift everything back into spring.<\/p>

The third course is one of my favorites\u2014a rabbit rillette and ch\u00e8vre ravioli. It\u2019s rustic meets refined, finished with a Pinot Noir reduction and crispy fried leeks for just the right amount of texture and richness.<\/p>

A brief intermezzo offers a moment to pause and refresh before the entr\u00e9e.<\/p>

For the main course, we lean into a classic\u2014Tournedos Oscar. Bacon-wrapped beef tenderloin, grilled and topped with lump crab and a silky B\u00e9arnaise, served alongside asparagus. It\u2019s indulgent, elegant, and exactly what a spring celebration should feel like.<\/p>

And finally, dessert\u2026<\/p>

A strawberry Grand Marnier souffl\u00e9\u2014light, fragrant, and perfectly risen\u2014paired with pistachio cr\u00e8me anglaise. It\u2019s delicate, just slightly nostalgic, and a beautiful way to close the evening.<\/p>

April Chef\u2019s Table Menu<\/p>

Le Jardin du Printemps<\/p>

Chilled Spring Pea Velout\u00e9, crispy prosciutto, cr\u00e8me fra\u00eeche, garden nasturtiums<\/p>

Seared Gulf Red Snapper over spring bean cassoulet of white beans, kielbasa sausage, fava beans, pickled squash, basil pistou<\/p>

Rabbit Rillette & Ch\u00e8vre Ravioli, Pinot Noir reduction, fried leeks<\/p>

Intermezzo<\/p>

Tournedos Oscar, bacon-wrapped beef tenderloin, lump crab, sauce B\u00e9arnaise, asparagus<\/p>

Strawberry Grand Marnier Souffl\u00e9 with pistachio cr\u00e8me anglaise<\/p>

Spring menus are always some of my favorites to create. They remind me why I love cooking\u2014the connection to the seasons, the excitement of new ingredients, and the opportunity to share that experience with you.<\/p>

We would love to have you join us at the table this month.<\/p>

Bon App\u00e9tit,<\/p>

Chef Stacy<\/p>

\u00a0<\/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":"

There\u2019s something about April that feels like a quiet exhale. After the heaviness of winter and the rush of early spring, this month settles into something softer\u2026 greener\u2026 more alive. Our garden is beginning to wake up again\u2014nasturtiums stretching toward the sun, herbs returning with purpose, and that unmistakable feeling that everything is beginning again. […]<\/p>\n","protected":false},"author":2,"featured_media":1417,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1416","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\/1416","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=1416"}],"version-history":[{"count":4,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/posts\/1416\/revisions"}],"predecessor-version":[{"id":1421,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/posts\/1416\/revisions\/1421"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/media\/1417"}],"wp:attachment":[{"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/media?parent=1416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/categories?post=1416"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/tags?post=1416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}