Calendar of Events for the year 2013

choose a month

 

Throughout the year, we will offer many different dishes involving seasonal and/or local products and produce, some directly from Mother Nature, others farmed; in addition, each month we traditionally prepare what we refer to as “True Bistro Dishes”. Chef/Partner Masato Suzuki has mastered the Culinary Art of versatility and adaptation, and honestly, you won’t find better authentic French dishes in France, especially at the value D&J offers them... So, go ahead, be tempted, do not resist, come and visit...!

November…

* True Bistro Regional Dish: “Cassoulet de Carcassonne”

a very hardy dish of confit of duck, pork and sausages assembled with northern beans, then baked slowly. I wish I could impregnate this page with the flavors... Incredible! A tradition with a glass of Beaujolais Nouveau , once it is released of course.

 *Thursday November 28th…closed for Thanksgiving, have a good turkey! ( Slow roast, don't over cook, that's how it stays moist!)

 * Think about reserving for end of the year parties, and why not?

        Xmas Eve Dinner... and New Year Eve...!!!

Ask about our Holiday carry-out menu…from fresh shucked oysters to home cured foie gras, beef Wellington or salmon en croute…and much much more.