Chez Fernand

Eggs gently cooked in simmering water until the whites are set but yolks remain runny. Served with a rich, savory mushroom cream sauce. Creamy and earthy flavors.

Fresh green beans served chilled or at room temperature. Tossed with crunchy pumpkin seeds and finely chopped mild shallots. A light and crisp appetizer.

A slice of coarse pâté loaf made from seasoned duck meat and embedded with pistachios. Served cold with a side of fresh salad greens. Rich, savory, and meaty.

French-style deviled eggs where hard-boiled yolks are mashed with mayonnaise and stuffed back into the whites. Creamy, tangy, and smooth.

Roasted beef bone marrow served in the bone. Spread the rich, fatty marrow on toasted bread and sprinkle with high-quality sea salt. Very rich and unctuous.

A classic bistro dish of pickled herring fillets served in oil with warm boiled potatoes. Salty, tangy fish contrasts with the mild, soft potatoes.

A cold soup made of raw, blended vegetables, primarily tomatoes, peppers, and cucumbers. Refreshing, vibrant, and savory.

Raw oysters served on the half shell, selected by the chef. Briny and fresh like the ocean. Typically eaten with a squeeze of lemon or mignonette sauce.

Classic Escargots de Bourgogne. Land snails cooked in their shells with a rich butter, garlic, and parsley sauce. Chewy texture with intense herbal garlic flavor.

Thinly sliced raw salmon served with a spicy dressing. Smooth, melting texture with a kick of heat.

A block of rich, buttery duck or goose liver pâté. Served with a sweet and tangy cider jelly to cut through the fat. Spread on toast.

A traditional French beef stew braised in red wine with pearl onions, mushrooms, and bacon. The meat is tender and the sauce is rich and dark. Served with plain steamed potatoes.

Organ meat delicacy featuring a whole veal kidney roasted and served with a tangy mustard sauce. Accompanied by mashed potatoes. Kidney has a firm texture and distinct, intense flavor.

A premium cut of beef steak, pan-seared to your liking. Served with a roasted marrow bone and creamy mashed potatoes. Juicy and flavorful.

A large bone-in rib steak (Côte de Bœuf) meant for two people. Grilled or seared and served with roasted marrow bones and mashed potatoes. A feast for meat lovers.

A tender cut of beef tenderloin with very little fat. Served with a creamy, spicy peppercorn sauce and mashed potatoes. Soft texture and elegant flavor.

Raw minced beef seasoned with capers, onions, and sauces. Served ready-to-eat with fried potatoes and salad. Fresh, cool, and savory.

Slices of tender calf liver dusted in flour and fried in butter (meunière style). Garnished with onions and raisins for sweetness, served with mashed potato purée.

A cut of beef steak served with Béarnaise sauce—a creamy, buttery sauce flavored with tarragon. Accompanied by mashed potatoes.

Meaty swordfish steak grilled and served with ratatouille, a Provençal vegetable stew of zucchini, eggplant, peppers, and tomatoes. Hearty and Mediterranean.

A fillet of mild white fish, roasted until skin is crisp and flesh is flaky. Served with a side of seasonal vegetables. Light and delicate.