Brasserie Mon Chou Chou invites you to indulge in the flavors of summer with the debut of its new seasonal menu. Drawing inspiration from the sun-soaked French Riviera, the menu celebrates light, refreshing dishes that transport diners to the Mediterranean coast while honoring classic French culinary traditions, from the richness of Foie Gras to Confit de Canard (Crispy Duck Confit), alongside the quintessential summer tastes of the South of France like Salade Niçoise and Ahi Tuna Tarare.
“This summer menu transports you to the sunny Mediterranean coast with bright, elegant flavors,” says Chef Laurent Réa. “Our Salade Niçoise is a perfect example—this iconic salad originated in Nice, France, and has been a beloved staple of the French Riviera. When you taste it alongside our Tartare de Thon, I want you to feel like you’re dining on that very coastline. These are the kind of bright, elegant flavors that define summer in the south of France. And we end on the perfect sweet note with our L’Omelette Norvégienne—our version of Baked Alaska with strawberry and lemon sorbet. It’s a spectacular finish that combines the drama of tableside flambé with refreshing summer flavors.”
Highlights of the summer menu items include:
Tartare de Thon, Ahi tuna tartate with smoked mustard seed, shallot and balsamic glaze
Poireaux Vinaigrette ed Coeur de Palmier, Leeks in dill vinaigrette with heart of palm
Foie Gras Poêlé, Ananas Roti, Pan seared foie gras with roasted pineapple
Mousse de Foie et Rillettes, trio of French spreads, chicken liver mousse, pork rillette and anchoiade
Salad Niçoise, Classic Nice salad, white tune, potato, olive and haricot verts
Moules Marinière, PEI mussels in white wine and garlic
Confit de Canard Au Poivre Vert, Crispy duck confit and duck armaniac sausage in green peppercorn sauce, parsnip puree,
Lapin À La Moutarde et Spätzle, Rabbit braised in mustard served with buttered spatzle
Aile de Raie Et Palourdes, Pan roasted skate wing in clam sauce
L’Omlette Norvégienne, Baked Alaska with strawberry and lemon sorbet (for Two)
Tarte À La Mangue, Mango tarte with chantilly