It has been over a year since I opened La Peg. I find myself in a place where both restaurants are running well and now I want to do something I haven’t done for far too long, get back in Bistrot’s kitchen and cook again!
In November Kenneth Bush and I will be collaborating on a menu to fit the flavor cru Beaujolais. Wednesday will be the menu with pairings of cru Beaujolais and Thursday will also feature the release of the Beaujolais Nouveau. It will be fun and exciting to pick up my knife in that kitchen again. Check out the menu Kenneth and I have created. I look forward to seeing all of you there.
– Chef Peter WOOLSEY
Escargot à la Viennoise
Six burgundy snails, garlic herb butter, crushed pistachios, croutons
Salade de Joues de Porc
Salad of confit pork cheeks, potatoes, cherry tomatoes, croutons, poached egg, mesclun lettuces
Daube de Bœuf au Fois Gras
Red wine-braised beef rib, braise reduction, foie gras sauce, pommes dauphin, royal trumpet mushrooms,
seared Brussels sprouts
Butter-toasted spice bread, red wine-poached pear sorbet, Cognac raisin puree