With Chef Margot Blondet featuring the French region of Burgundy
This dinner is the first in a series we are calling “Chef Talks.” During this evening you will dine with our featured Chef of the month, enjoying a prix fixe menu that highlights and explores a specific region, certain ethnic cuisine, or ingredient that inspired that Chef to step into the kitchen.
Our First Chef is, of course, Chef Margot Blondet. A culinary heavyweight in Dayton, she is the owner and Executive Chef of both Manna Uptown and Salar Restaurant & Lounge in the Oregon District. Trained at Le Cordon Bleu in her native Lima, Peru, Chef Margot’s style of cuisine marries her Peruvian and French heritage. In this, our first Chef Talks Dinner, Chef Margot will be introducing and exploring the French region of Burgundy.
Menu
Gougère is a savory baked pastry made of choux dough mixed with cheese. There are many variants.
Oeufs en Meurette is a classic Burgundy dish of poached eggs covered in a rich red wine sauce filled with lardons, mushrooms, and onions.
Poulet Gaston Gérard is a famous French chicken recipe dating back to the 1930s that celebrates cheese, white wine and Dijon mustard.
Poires au vin et casis Crème de Cassis also known as Cassis liqueur is a sweet, dark red liqueur made from blackcurrants and is a specialty of Burgundy. Pears are poached in the cassis and served for a fruity and light dessert.
