Tonight (May 17 to 20) and again on June 17 & 18, Bijoux will be presenting their “Classics” menu featuring Bijoux and Chef Scott Gottlich’s time-honored favorites. In a five-course meal that pays homage to fond memories of sumptuous celebrations, Chef Gottlich plan to serve traditional dishes like oysters Rockefeller, beef Wellington or stuffed lobster with wine pairings by sommelier Gina Gottlich. $68 per person/$95 with wine pairings. (Guests choose one dish within each course. Reservations are required.)
Jump for the good stuff.
French Onion Soup with crouton and gruyére (2007 Alois Lageder Pinot Bianco, Dolomiti)
Escargots with pernod, garlic, parsley (2006 Château de Valmur Chenin Blanc, Vouvray)
Stuffed Half Lobster with pomme purée and sauce choron (2007 Ryan Patrick “Naked” Chardonnay, Columbia Valley)
Lemon Sole with asparagus and sauce meunière (2007 Hess “Su’skol Vineyard” Chardonnay, Napa Valley)
Beef Wellington with duchess potatoes and béarnaise (2006 Franciscan Cabernet Sauvignon, Napa Valley)
Duck L’Orange with carrot, snap peas, orange (2006 14 Hands Merlot, Columbia Valley)
Crème Brûlée with strawberry and vanilla bean ice cream (2006 Carmes de Rieussec Sauternes)
Molten Chocolate Cake with raspberry and valrhona chocolate ice cream (NV Croft “Distinction” Ruby Port Portugal)
Gamonzola en Crutewith wild mountainberry honeycomb and almonds (2007 Michele Chiarlo “Nivole” Moscato d’Asti)
@ 9:38 am on May 17, 2011
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