Tess’s Kitchen Chef’s Table: A MENU FROM BURGUNDY AND THE RHôNE

A MENU FROM BURGUNDY AND THE RHôNE

King salmon and smoked salmon rillettes in endive leaves

 

Lyonnaise salad of escarole, bacon, poached egg and garlic croutons

 

Spinach and Gruyère soufflé pudding with fresh herbs and cream

 

Boeuf Bourguignon with pearl onions and wild mushrooms

House-made noodles with parsley and butter

 

Apple and raspberry galette with crème Chantilly

 

Cognac chocolate truffles

Plum jellies

$130

Alan Tangren

Tess’s Kitchen

115 Mill Street Grass Valley