{"id":1538,"date":"2026-06-19T18:18:50","date_gmt":"2026-06-19T18:18:50","guid":{"rendered":"https:\/\/cheznoushumble.com\/?p=1538"},"modified":"2026-06-19T18:22:56","modified_gmt":"2026-06-19T18:22:56","slug":"june-chefs-table-les-jardins-dete","status":"publish","type":"post","link":"https:\/\/cheznoushumble.com\/index.php\/2026\/06\/19\/june-chefs-table-les-jardins-dete\/","title":{"rendered":"June Chef&#8217;s Table-Les Jardins d\u2019\u00c9t\u00e9"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1538\" class=\"elementor elementor-1538\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a3ff4d5 e-flex e-con-boxed e-con e-parent\" data-id=\"a3ff4d5\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7d68517 elementor-widget elementor-widget-text-editor\" data-id=\"7d68517\" data-element_type=\"widget\" data-e-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>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.<\/p><p>This month\u2019s Chef\u2019s Table, Les Jardins d\u2019\u00c9t\u00e9, \u201cThe Gardens of Summer\u201d, 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.<\/p><p>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 pur\u00e9e, basil pistou made with basil from our garden, and a crisp tapenade feuille de brique for texture.<\/p><p>The third course is one I\u2019m particularly excited to share. Our moussaka gratin\u00e9e layers spiced lamb, eggplant, roasted tomatoes, b\u00e9chamel, and Gruy\u00e8re into a dish that bridges the lighter seafood courses and the richer entr\u00e9e that follows.<\/p><p>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.<\/p><p>And because a Chef\u2019s Table at Chez Nous never feels quite complete without a souffl\u00e9, we\u2019ll finish the evening with a chocolate cherry souffl\u00e9 served with Sakura cherry blossom cr\u00e8me anglaise.<\/p><p>I hope you\u2019ll join us around the table this month.<\/p><p>June Chef\u2019s Table Menu<\/p><p>Chilled Avocado-Cucumber Gazpacho with Poached Gulf Shrimp and Fresh Herbs<\/p><p>Seared Salmon with Cannellini Bean Pur\u00e9e, Basil Pistou and Crispy Tapenade Feuille de Brique<\/p><p>Moussaka Gratin\u00e9e-Layers of Spiced Lamb, Eggplant, Roasted Tomatoes, B\u00e9chamel and Gruy\u00e8re<\/p><p>Lemon Mint Intermezzo<\/p><p>Grilled Bacon-Wrapped Beef Tenderloin, Sweet Corn-Potato Mousseline, Fried Leeks and a Cabernet-Shallot Reduction<\/p><p>Chocolate Cherry Souffl\u00e9 with Sakura Cherry Blossom Cr\u00e8me Anglaise<\/p><p>Reservations are limited and tend to fill quickly. We look forward to sharing the flavors of summer with you at Chez Nous.<\/p><p>\u2014 Chef Stacy &amp; Scott<\/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>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\u2019s Chef\u2019s Table, Les [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":617,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1538","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\/1538","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=1538"}],"version-history":[{"count":4,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/posts\/1538\/revisions"}],"predecessor-version":[{"id":1542,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/posts\/1538\/revisions\/1542"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/media\/617"}],"wp:attachment":[{"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/media?parent=1538"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/categories?post=1538"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/tags?post=1538"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}