Normandy is the entire reason why most of the western world associates French cooking with butter and cream. It is no accident. They are the largest producers of cattle and dairy in all of France. Camembert, the most popular cheese in France, hails from the region, as do calvados and cider from their apple production. The beaches are known for the D-Day attack but in Paris are better known for Deauville and Trouville, the Parisian version of the Hamptons. It is in Honfleur, a tiny seaside town, where I first tasted the oeuf du pêcheur that so many of you have enjoyed over the years at the Bistrot.  Chef Grant LLOYD is building a fantastic menu that will flaunt the flavors of the seafood, dairy, cider and spirits upon your palate.  Every course will be paired with a Norman cider or calvados cocktail chosen by General Manager, Edward DATTILO.  Join us Wednesday and Thursday, February 19th & 20th.

—Chef/Proprietor Peter WOOLSEY

1st Course: 

Soupe Normande de Poisson

Spicy fish soup, crème fraîche, garlic croutons, parsley

House made Crème de Normand

Calvados crème aperitif. Conceptualized and executed by Josh POWANDA

 

2nd Course: 

Poulet au Pot à la Normande

Normandy style poached chicken breast, quatre épices cream sauce, chestnuts, mushrooms, pearl onions, carrots, rice pilaf

Etienne Dupont Cidre Bouché Brut de Normandie – Dark gold flagship cider of Domaine Dupont, arguably France’s finest makers of cider, funky apple coupled with an earthy, funky complexity and medium tannins.  (Bring on the funk)

 

3rd Course:

Assiette Fromàger de Normandie

Pont l’Evêque * and Brillat Savarin** cheeses, salad, crustini, spiced pecans, apple butter

Purple Skies over Normandy

Calvados sour, Malbec float, star anise and clove.  Conceptualized and executed by Chris MORAN

 

4th Course:

Mirlitons de Rouen

Puff pastry, vanilla and almond custard, caramel sauce

Christian Drouin Pommeau du Normandie

Norman Cider fortified with Calvados – delicious and hard to find

 

 

*Pont l’Evêque is unpressed cow’s-milk cheese. Soft, creamy with a smooth texture. Washed rind. One of the most popular cheeses in France

** Brillat Savarin is soft-ripened triple cream cow’s milk cheese. Has a bloomy white rind.