The Chef's Table is located in Franklin Lakes, NJ specializes in classical French cuisine with an authentic menu featuring traditional dishes such as cassoulet and bouillabaisse. Seasonal favorites include venison, soft shell crabs, lobster thermidor, and foie gras.
Tuesday - Lyonnais - Sauteed calf liver with caramelized onions, Madeira wine sauce
Wednesday - Bretagne - Braised lamb shank with yellow turnip puree and Brittany style white beans
Thursday - Auvergne - Coq Au Vin- Half semi boneless free range chicken slow simmered in red wine with mushrooms and pearl onions, served with buttered fettucini
Friday - Roussillon - Bouillabaisse- Variety of fish and shellfish cooked in a saffron broth over boiled potatoes, served with garlic croutons
Saturday - Languedoc - Cassoulet- Duck leg confit, pork, lamb, sausages with braised northern white beans baked in a terra cotta casserole
Beef bourguignon, also called beef Burgundy and bœuf à la Bourguignonne is a well-known, traditional French recipe.
The dish originates from the Burgundy region, which is in the east of present-day France, as do many other dishes such as coq au vin, escargot, persillé ham, œufs meurette, gougères, pain d'épices, etc.
It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.
This traditional French dish makes a perfect choice for a cold winter night.
An “unexpected find” in a Franklin Lakes strip mall, this BYO from chef Claude Baills and wife Dolores makes you “feel like you’re in Paris”, with “classic” French cuisine “at its best” and “exceptional” service; a few find the “small” space merely “ordinary”, but the vibe is “welcoming”, and many “hope it stays around a long time.”
"If Claude Baills—as traditional a French chef as walks the Earth—hadn’t fallen deeply in love with a certain Jersey Girl one day in 1974, we wouldn’t have the pleasure of eating his food now or luxuriating in her hospitality at their restaurant, Chef’s Table, in Franklin Lakes. And that would be a shame." Read More!