Cuisine de Bourgogne: Dinner in Burgundy Pop-Up

Join Chef Didier Ageorges and the Pascaline team for a four-course pop-up dinner inspired by Burgundy, with each course thoughtfully prepared and presented with Pascaline's signature hospitality.

1st Course: Jambon Persille, baby lettuce, pickles, vinaigrette classique, pain au levain toaste.

2nd Course: Poulet Gaston Gerard, fricassee de champignon, feuillete. Chicken with white wine, mustard and cheese, lightly gratine.

3rd Course: Boeuf bourguignon, pomme Anna. - Classic red wine braised beef, potato galette.

4th Course: La poire Dijonnaise, creme de cassis. Red wine and cassis poached pear, praline sponge cake, crème battue.