Back Menu

dsm Restaurant Week

Django – Menu

DINNER

“Flights” of regional cuisine from the four corners of France. Choose one region for the whole flight or travel to other regions as the dinner progresses.

Normandy (Northwest):
First: Moules à la Crème Normande – steamed mussels with apples, calvados, and cream
Second: Poulet Valée d’Auge – pan seared chicken breast with apples, mushrooms, cider, and cream
Third: Tarte Normande – apple tart

Alsace (Northeast):
First: Tarte Flambée – crème fraîche, fromage blanc, onion, and bacon
Second: Choucroute Garnie – sausage, pork loin, pork belly, sauerkraut, waxy potatoes
Third: Baba au Rhum – rum soaked cake, whipped cream

Aquitaine (Southwest):
First: Mousse de Foie Gras – fig jam, toasted brioche
Second: Confit de Canard – duck confit, pommes Sarladaise, braised cabbage
Third: Gâteau Basque – almond cake, cherry filling

Provence (Southeast):
First: Salade Niçoise – olive oil poached tuna, egg, tomato, red onion, cucumber, haricot verts, fennel, radish, niçoise olive
Second: Bouillabaisse a la Marseillaise – four types of fresh fish, mussels, shrimp, scallops, saffron scented seafood broth, rouille, toasted baguette
Third: Tarte au Citron – lemon tart

LUNCH

Choice of two sandwiches or burgers with side and two fountain drinks