Le Réveillon, a traditional French Holiday feast held on Christmas Eve or New Year's Eve, is customarily filled with lavish delicacies including caviar, plateau de fruits de mer, foie gras, frog's legs fricassee, grain-crusted venison and a gateaux Mont Blanc. Festive sparkling wines complete the Réveillon experience.
EXPERIENCE LE RÉVEILLON at The Boscuse Restaurant
Thursday, December 14, 6 pm
$125 Prepaid, all-inclusive
All photography compliments of the CIA
Le Réveillon Menu
Caviar
Plateau de Fruits de Mere
Oysters, Shrimp, Mussels, Smoked Salmon, Crabs
Frog Legs Fricassee, Soupe en Croute (VGE)
Terrine of Foie Gras
Pear Gel, Caramelized Shallots Compote Pear Confit, Dust of Foie Gras
Grain-crusted Venison
Braised Red Cabbage, Honeycrisp Apples, Sauce Grand Veneur
Gateau Mont Blanc
Brandied Grillotte, Cassis Ice Cream
Sparkling Wine
To reserve your spot
visit bocuserestaurant.com/events
or call 845.451.1014
The Bocuse Restaurant at The Culinary Institute of America
1946 Campus Drive (Route 9), Hyde Park, NY 12538
www.bocuserestaurant.com/
