{"id":1571,"date":"2026-10-02T16:29:33","date_gmt":"2026-10-02T16:29:33","guid":{"rendered":"https:\/\/cheznoushumble.com\/?p=1571"},"modified":"2026-10-02T16:30:59","modified_gmt":"2026-10-02T16:30:59","slug":"october-chefs-table-un-soir-doctobre","status":"publish","type":"post","link":"https:\/\/cheznoushumble.com\/index.php\/2026\/10\/02\/october-chefs-table-un-soir-doctobre\/","title":{"rendered":"October Chef\u2019s Table: Un Soir d&#8217;Octobre"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1571\" class=\"elementor elementor-1571\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2eb55acb e-flex e-con-boxed e-con e-parent\" data-id=\"2eb55acb\" 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-37864f51 elementor-widget elementor-widget-text-editor\" data-id=\"37864f51\" 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\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\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<div class=\"elementor-element elementor-element-d2371e7 e-flex e-con-boxed e-con e-parent\" data-id=\"d2371e7\" 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-4d0ff75 elementor-widget elementor-widget-text-editor\" data-id=\"4d0ff75\" 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>October has arrived at Chez Nous, bringing with it some of our favorite flavors of the year. This month, Chef Stacy\u2019s five-course Chef\u2019s Table, Un Soir d\u2019Octobre &#8211; \u201cAn October Evening,\u201d celebrates the season with smoke, pumpkin, wild mushrooms, venison, blackberry and dark chocolate.<\/p>\n<p>The evening begins with house-smoked duck breast paired with cider-poached pear, ch\u00e8vre, fris\u00e9e, candied walnut and cider vinaigrette, followed by seafood risotto served inside a roasted miniature pumpkin with pepita gremolata.<\/p>\n<p>Next comes a handmade braised beef raviolo with red wine-shallot jus, wild mushrooms and crispy leeks. A tart blackberry-verjus sorbet refreshes the palate before the entr\u00e9e of venison loin, roasted garlic potato pur\u00e9e and Brussels sprouts finished with a rich coffee-bordelaise.<\/p>\n<p>And because it\u2019s October, dessert gets just a little spooky: Black Forest pot de cr\u00e8me with brandied cherries, Chantilly and a delicate handmade dark-chocolate cobweb.<\/p>\n<p>October Chef\u2019s Table<\/p>\n<p>Un Soir d\u2019Octobre<\/p>\n<p>House-Smoked Duck Breast<br \/>Cider-Poached Pear \u2022 Whipped Ch\u00e8vre \u2022 Fris\u00e9e \u2022 Candied Walnut \u2022 Cider Vinaigrette<\/p>\n<p>Seafood Risotto<br \/>Roasted Mini Pumpkin \u2022 Pepita Gremolata<\/p>\n<p>Braised Beef Raviolo<br \/>Red Wine\u2013Shallot Jus \u2022 Wild Mushrooms \u2022 Crispy Leeks<\/p>\n<p>Blackberry\u2013Verjus Sorbet<\/p>\n<p>Venison Loin<br \/>Coffee-Bordelaise \u2022 Roasted Garlic Potato Pur\u00e9e \u2022 Roasted Brussels Sprouts<\/p>\n<p>Black Forest Pot de Cr\u00e8me<br \/>Brandied Cherries \u2022 Chantilly \u2022 Dark Chocolate Cobweb<\/p>\n<p>$125 per person<br \/>Wine pairing flights available<\/p>\n<p>Chef Stacy\u2019s monthly Chef\u2019s Table is available Wednesday through Saturday.<\/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>October has arrived at Chez Nous, bringing with it some of our favorite flavors of the year. This month, Chef Stacy\u2019s five-course Chef\u2019s Table, Un Soir d\u2019Octobre &#8211; \u201cAn October Evening,\u201d celebrates the season with smoke, pumpkin, wild mushrooms, venison, blackberry and dark chocolate. The evening begins with house-smoked duck breast paired with cider-poached pear, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1572,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1571","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\/1571","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=1571"}],"version-history":[{"count":4,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/posts\/1571\/revisions"}],"predecessor-version":[{"id":1576,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/posts\/1571\/revisions\/1576"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/media\/1572"}],"wp:attachment":[{"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/media?parent=1571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/categories?post=1571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheznoushumble.com\/index.php\/wp-json\/wp\/v2\/tags?post=1571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}