Mathieu Chartron is a French-born chef celebrated for his modern, refined take on classic French cuisine.
ENTREE
Poached Egg
Marinated Trout with Green Chartreuse and Citrus, Peas Salad, Pea Purée, Pea Shoots, Smoked Trout Milk Emulsion.LE PLAT PRINCIPAL
Bass
Green Asparagus and Yuzu Hollandaise Sauce, Squid Ink Cracker.Veal Tenderloin
Fiddlehead Fern, Smoked Baby Potatoes, Creamy Morels and Port Wine Sauce.CHEES COURSE
Strawberries and Basil
Olive Oil Sablé Breton, Strawberry Sorbet