Beef Bourguignon with a Wild Scallop and Pork Belly Bourguignon that has become an extremely popular signature dish. This smokey and salty combination is finished with glazed cippolini onions, baby carrots, asparagus, sugar snap peas, muro greens, white turnips and chives.
These lighter summer desserts won't weigh you down through the heat and humidity
Grade A Foie Gras is pan seared and walks in step with a splendid sweet biscuit and caper berries. Lustrous Champagne grapes make their theatrical debut, bordered by a banyuls reduction. Pair with Barth Pinot Noir Rose Brut.