Chef Jean Pierre is constantly updating his menu to reflect the changes in the season and to take advantage of the freshest ingredients. As a result, the French fare served up at Le Troquet is in the tradition of authentic French cuisine—which varies from season to season.
In France—including in the Burgundy region where Chef Jean Pierre grew up—home cooks made use of what they had and recipes varied according to the availability of ingredients. Traditionally, French main dishes featured heavier textures and richer flavors in the winter and lighter fare in the spring when more delicate fruits and vegetables were plentiful. In keeping with this tradition, Chef Jean Pierre’s menu is seasonal to accommodate late season vegetables, autumn harvests and spring appropriate produce.
One of Le Troquet’s signature French beef dishes—Boeuf Bourguignon—is a late winter favorite. This slow-cooked beef stew is braised in red wine and garnished with mushrooms, pearl onions and other winter vegetables. Boeuf Bourguignon is one of the most famous French dishes and provides warming sustenance to stave off the winter chill.
In spring and summer, Chef Jean Pierre creates French main dishes that incorporate fruit and colorful fresh vegetables. Lamb, poultry, pork and beef are also creatively paired with seasonal ingredients to bring out their best flavors. Ratatouille—a fall stew incorporating harvest vegetables—is another of Le Troquet’s dishes that celebrates the season.
At Le Troquet, our authentic French menu reflects the abundance of the season and pairs local produce with fresh meat and seafood to create a masterpiece on the plate. Contact us or stop by Le Troquet today for seasonal French beef dishes, poultry dishes, seafood entrees and savory crepes that make use of the freshest local ingredients.