Spring vegetable blanquette of asparagus, carrots, pearl onions and king oyster mushrooms in a white wine chevre sauce, with crispy shallots and brown rice.
The spring menu 2016 has launched at Cafe Presse! Chef de Cuisine Patrick MacWhorter started the new menu on Thursday 4/7 with the traditional tastding for the waitstaff. Here are a few photos submitted for your approval:
Jura-style morteau sausage on a salad of cucumber, spring onions, chives and crispy potato croutons in a horseradish cream.