French ham, cornichon butter, crushed potato chips at Supérette by htomren
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Award-winning Ouefs Mayonnaise with celery remoulade at Grande Brasserie.
He’s been turning meat all morning.
Oiled, seasoned, and slowly rotated until it’s golden, dripping, and ready to be taken off — with a firm, experienced hand.
This isn’t just poultry — this is passion, technique, and a very well-heated cavity.
And don’t even get us started on his thighs…
You came for lunch. You stayed for the show.
⸻
Il tourne sa viande depuis l’aube.
Huilée, assaisonnée, et lentement rôtie jusqu’à ce qu’elle dore, dégouline… prête à être retirée avec une main sûre et experte.
Ce n’est pas juste du poulet — c’est de l’art, du savoir-faire… et une cavité très bien chauffée.
Et ses cuisses ? On en parle, ou pas ?
On vient pour le déjeuner. On reste pour le spectacle.
Chicken breast w/ morel mushrooms
Camembert cream sauce
Bistro Jeanty, Napa, California
Warm goat cheese & haricots verts
salad w/ oven roasted tomatoes &
honey vinaigrette
Bistro Jeanty, Napa, California
Chicken breast w/ morel mushrooms
Camembert cream sauce
Bistro Jeanty, Napa, California
