smoked salmon, shallot, capers, pommes frites, petite salad

Scrambled Eggs

caramelized onion, beef stock, crouton, gruyere

French Onion Soup Gratinée

roasted half-chicken, pommes lyonnaise, creamed spinach, tarragon sauce

Poulet Rôti

walnuts, haricots verts, chèvre, mixed greens, citrus vinaigrette

Beets

Steak Tartare

white wine, cream, shallot, garlic, lemon, butter, pommes frites

Moules Frites

pommes frites, maître d‘hôtel butter, petite salade

Hanger Steak Frites

ham & gruyère, ninth street brioche, fried egg, sauce mornay, pommes frites

Croque Madame

brown-butter-almond sauce, haricots verts, pommes purées

Trout Amandine

frisée, potato, lardons, fried egg, Dijon vinaigrette

Frisée aux Lardons

braised red cabbage, pommes purées, brandy cream sauce

Côtes de Porc

apple, walnuts, lardons, bleu cheese, Dijon vinaigrette

Mixed Greens

Mushroom & Gruyère Omelette

New York Strip

frisée, bleu cheese, grapes, walnuts, Dijon vinaigrette

Duck Confit

Crèpes Du Jour

albacore tuna, haricots verts, hard-boiled egg, tomato, olives, potato, mixed greens, Dijon vinaigrette (anchovies upon request)

Salade Niçoise

Dijon mustard crust, bacon-braised lentils

Sautéed Salmon

Soupe à l'Oignon Gratinée

Escargots

english muffin, poached eggs, ham, hollandaise, pommes frites

Eggs Bénédictine

Beet Salad

Pommes Frites

Chicken Liver Pâté

Finely chop the shallot and set aside. Rinse the capers under cold water and pat dry.

Prepare the Shallot and Capers

In a deep fryer or a pan with oil, fry the pommes frites until golden brown and crispy. Drain on paper towels and season with salt.

Cook the Pommes Frites

In a bowl, whisk together the eggs, salt, and black pepper. Heat olive oil in a non-stick skillet over medium heat. Add the shallots and sauté until translucent.

Make the Scrambled Eggs

Pour the egg mixture into the skillet with shallots. Cook gently, stirring occasionally, until soft curds form. Add the chopped smoked salmon and capers, and continue to cook until the eggs are just set.

Add Eggs and Salmon

Plate the scrambled eggs alongside the pommes frites and mixed greens. Drizzle the salad with olive oil and season to taste. Enjoy your meal!

Serve

Eggs

Smoked Salmon

Shallot

Capers

Olive Oil

Salt

Black Pepper

In a large pot, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, for about 30-40 minutes until they are caramelized and golden brown.

Caramelize the Onions

Once the onions are caramelized, add the beef stock and white wine to the pot. Stir in the thyme, bay leaves, salt, and pepper. Bring to a simmer and let it cook for an additional 20 minutes.

Add Stock and Wine

While the soup is simmering, preheat your oven to 400°F (200°C). Place the slices of baguette on a baking sheet and toast them in the oven for about 5-7 minutes until crispy.

Prepare the Croutons

Remove the bay leaves from the soup. Ladle the soup into oven-safe bowls. Place a slice of toasted baguette on top of each bowl and generously sprinkle gruyère cheese over the bread.

Assemble the Soup

Place the bowls on a baking sheet and broil in the oven for 3-5 minutes until the cheese is melted and bubbly.

Broil the Soup

Carefully remove the bowls from the oven. Let them cool slightly before serving hot.

Yellow onions

Unsalted butter

Beef stock

Dry white wine

Fresh thyme

Bay leaves

Black pepper

Baguette or crusty bread

Gruyère cheese

Preheat the oven to 425°F (220°C). Rub the half chicken with olive oil, salt, black pepper, minced garlic, and fresh thyme. Place the chicken in a roasting pan and roast for about 45-50 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before carving.

Roast the Chicken

Peel and thinly slice the potatoes. In a skillet, melt 2 tablespoons of butter over medium heat. Add the onions and cook until translucent. Add the potato slices and cook until golden brown and tender, about 15-20 minutes. Season with salt and pepper to taste.

Prepare Pommes Lyonnaise

In a saucepan, melt the remaining 2 tablespoons of butter. Add the fresh spinach and cook until wilted. Stir in the heavy cream and cook until slightly thickened. Season with salt and pepper to taste.

Make Creamed Spinach

In a small saucepan, combine chicken broth and fresh tarragon. Simmer for about 5 minutes. Strain the sauce if desired, and serve alongside the roasted chicken.

Prepare Tarragon Sauce

Half chicken

Olive oil

Garlic cloves

Potatoes

Butter

Onion

Fresh spinach

Heavy cream

Fresh tarragon

Chicken broth

Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for 45-60 minutes, or until they are tender when pierced with a fork. Let them cool, then peel and slice.

Prepare the Beets

Bring a pot of salted water to a boil. Add the haricots verts and cook for about 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process. Drain again and set aside.

Prepare the Haricots Verts

In a small bowl, whisk together the olive oil, fresh lemon juice, honey, salt, and black pepper until well combined.

Prepare the Citrus Vinaigrette

In a large salad bowl, combine the mixed greens, sliced beets, haricots verts, and walnuts. Drizzle with the citrus vinaigrette and toss gently to combine. Crumble the chèvre on top before serving.

Assemble the Salad

Walnuts

Haricots Verts (French Green Beans)

Chèvre (Goat Cheese)

Fresh Lemon Juice

Honey

In a mixing bowl, combine the finely chopped beef tenderloin, egg yolk, capers, shallots, Dijon mustard, Worcestershire sauce, Tabasco sauce, and parsley. Season with salt and freshly ground black pepper to taste.

Prepare the Tartare

Using a fork or spatula, gently mix all the ingredients until well combined. Be careful not to overwork the meat.

Mix Thoroughly

Shape the tartare mixture into a round patty or serve in a ramekin. Garnish with additional parsley if desired.

Serve with a side of petite salad and pommes frites for a complete dish.

Accompany with Salad and Fries

beef tenderloin, finely chopped

egg yolk

capers, chopped

shallots, finely chopped

Dijon mustard

Worcestershire sauce

Tabasco sauce

parsley, chopped

salt

black pepper, freshly ground

Rinse the mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.

Prepare the Mussels

In a large pot, melt the butter over medium heat. Add the diced shallots and minced garlic, sautéing until translucent, about 3-4 minutes.

Sauté Aromatics

Pour in the white wine and bring to a simmer. Let it cook for about 2 minutes to reduce slightly. Stir in the heavy cream and squeeze in the juice of the lemon.

Add Wine and Cream

Add the cleaned mussels to the pot, cover with a lid, and steam for about 5-7 minutes, or until the mussels have opened. Discard any that remain closed.

Cook the Mussels

Serve the mussels in bowls with the broth and garnish with lemon wedges. Pair with pommes frites on the side.

mussels

white wine

heavy cream

shallots

garlic

lemon

butter

Peel the potatoes and cut them into thin strips. Rinse under cold water and pat dry.

Prepare the Frites

Heat oil in a deep fryer or a large pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels and season with salt.

Fry the Potatoes

Season the hanger steak with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Sear the steak for 4-5 minutes on each side for medium-rare. Remove from heat and let it rest for 5 minutes before slicing.

Cook the Hanger Steak

In a small bowl, combine softened butter, chopped parsley, and lemon juice. Mix well and shape into a log. Chill until firm.

Make the Maître d'Hôtel Butter

In a bowl, combine mixed greens and cherry tomatoes. Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper to taste. Toss gently.

Prepare the Salad

Slice the hanger steak and serve with frites, a dollop of maître d'hôtel butter on top, and a side of petite salad.

Hanger Steak

Potatoes (for frites)

Fresh Parsley (chopped)

Lemon Juice

Mixed Greens (for petite salad)

Cherry Tomatoes (halved)

Olive Oil (for salad dressing)

Balsamic Vinegar

Salt (for salad)

Black Pepper (for salad)

In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a roux. Gradually add the milk, whisking continuously until the sauce thickens. Stir in the grated Gruyère cheese, nutmeg, salt, and pepper. Remove from heat and set aside.

Make the Sauce Mornay

Layer one slice of brioche with ham and half of the Gruyère cheese. Top with the second slice of brioche. Heat a skillet over medium heat and add 1 tablespoon of butter. Grill the sandwich on both sides until golden brown and the cheese melts.

Assemble the Sandwich

In another skillet, melt the remaining butter over medium heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, or to your preferred doneness.

Fry the Egg

Place the grilled sandwich on a plate, top it with the fried egg, and drizzle with the sauce Mornay. Serve alongside a portion of pommes frites.

Brioche bread

Sliced ham

All-purpose flour

Milk

Nutmeg

Pommes frites (french fries)

In a large pot, add the peeled and cubed potatoes and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until tender, about 15-20 minutes. Drain and return to the pot.

Prepare the Potatoes

Add heavy cream and a couple of tablespoons of butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.

Make the Pommes Purées

In a separate pot, bring salted water to a boil. Add the haricots verts and cook for about 3-5 minutes until bright green and tender-crisp. Drain and set aside.

Cook the Haricots Verts

In a large skillet over medium heat, melt the butter. Continue cooking until it turns golden brown and smells nutty, about 5-7 minutes. Add the sliced almonds and cook for an additional 2-3 minutes until they are toasted and fragrant.

Prepare the Brown Butter Almond Sauce

In a separate pan, heat a little oil over medium heat. Season the trout fillets with salt and pepper. Cook the trout, skin-side down, for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes until cooked through.

Cook the Trout

Place a portion of pommes purées on each plate, top with trout fillet, and drizzle with the brown butter almond sauce. Serve the haricots verts on the side. Squeeze fresh lemon juice over the top before serving.

Combine and Serve

Trout fillets

Almonds, sliced

Haricots verts (green beans)

Potatoes, peeled and cubed

Lemon, juiced

In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, salt, and black pepper until well combined. Set aside.

Prepare the Vinaigrette

In a skillet over medium heat, cook the lardons until crispy. Remove and drain on paper towels.

Cook the Lardons

In a pot of salted boiling water, add the diced potatoes and cook until tender, about 10-12 minutes. Drain and set aside.

Boil the Potatoes

In the same skillet, crack the eggs and fry them to your desired doneness. Season with salt and pepper.

Fry the Eggs

In a large bowl, toss the frisée lettuce with the cooked potatoes, crispy lardons, and enough vinaigrette to coat. Divide among plates.