French Gastronomy Month at Nathalie’s Gourmet Studio

In conjunction with the annual French Art & Film Festival, Nathalie’s will be toting out a special menu paired with Martell cognacs. Start with a platter of finger food before you continue with pan-seared foie gras terrine with wild mushroom cream and hazelnut emulsion. Hokkaido scallops with walnut cremolata and baby spinach willarrive next, followed by the main of duck breast stuffed with foie gras dauphine potatoes, glazed vegetables with shallot and broad bean duck jus.  An elegant chocolate orange tart will wrap things up, as will Nathalie’s famed macarons.