Tess’s Kitchen Chef’s Table: 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