November Chef's Table By Executive Chef Richard Jimenez
*Call For Reservations 208-947-2840*
Join Executive Chef Richard Jimenez as he creates a memorable culinary experience in an intimate setting within the beautiful walls of Chateau des Fleurs.
Dinner will be prepared, presented and introduced by Chef Jimenez. Chef Jimenez will be accompanied by Maitre ‘d Christian Lamotte who will assist with wine selections that will compliment the Chef’s creations.
Guest will enjoy a 6 course presentation of the Chef’s personal recipes with wine pairing for $145 per guest (tax and gratuity not included) or without wine pairing for $95 (tax and gratuity not included).
*Seating is extremely limited*
November’s Line Up…
1st Course – Walla Walla Onion Carbonara – Onion pasta, parmesan crackers, slow cooked egg yoke, pancetta finished with a shaving off cured smoked organic egg yoke
2nd Course – Thai Influence – Butternut Cho Chee Soup. Slow cooked butternut in a cho chee soup. Coconut Red curry Basil and garnished with toasted coriander and peanut
3rd Course – French Influence/Subtle Italian – Free range chicken served over smoked cipollini and tarragon risotto, buttermilk gelee, shimnegi mushrooms glace de poulet madere et truffle
4th Course – Japanese/Subtle French – Pan Seared Kanpachi parsnip puree lobster katsobushi buerre blanc kosho chile and pickled radish petite shiso
5th Course – French Influence – Abalone Modern Meuniere – Pan fried abalone, meyer lemon gelee, buerre noisette and foie gras aioli, micro herbs
6th Course – English Influence – Pistachio bread pudding, truffle buttercream, pistachio crumble, white truffle Iced Cream