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The regional dishes of France every evening from January to April 2008
Let yourself be tempted
by different regional French dishes, prepared by the French chef owner Gérard Fischer |
| January 14th – 17th : |
Suprême de chapon poêlé
aux morilles et champagnes (Champagne) |
|---|---|
| January 21st – 24th : |
Médaillons de lotte
à la basquaise (Pays Bas) |
| January 28th – 31st : |
Caille farcie de gibiers
braisée aux petits pois et herbillettes (Vendée) |
| February 4th – 7th : |
Choucroute à l’Alsacienne
(Alsace) |
| February 18th – 21st : |
Moules au cidre de pommes
(Normandie) |
| February 25th – 28th : |
Confit de Canard de Barbarie
(Sud Ouest) |
| March 17th – 20th : |
Bouillabaisse
(Provence) |
| March 19th – 23rd : |
Cassoulet de Castelnaudary
(Languedoc-Roussillon) |
| March 31st - April 3rd : |
Filet de truite saumonnée
à la Bourguignonne (Bourgogne) |
| April 7th – 10th : |
Estouffade de lièvre
à la Quercinoise (Aquitaine) |
| April 14th – 17th : |
Choucroute à l’Alsacienne
(Alsace) |
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April 21st – 24th : |
Bouillabaisse
(Provence) |
To conclude on a sweet note, it will be our pleasure
to present you,
our desserts list from $5.50 to $ 7.50
Last updated 2008-01-03
| Bon Appétit ! ! If you have any food allergies, please notify your
server. Taxes (GST & PST) and service of 15 % are not included.
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