If you want an education in French cooking, you could work your fingers to the bone at Le Cordon Bleu or you could just fill your belly following Alain Giraud’s quarterly explorations of regional French cooking at Anisette. Starting Tuesday, the brasserie will focus on the food of one of the big ones, offering a three course pre-fixe menu of Burgundy classics, specifically looking at the town of Beune and centered on a choice of coq au vin or trout Veronique. Dishes can also be ordered a la carte alongside Giraud’s usual offerings. The $38 menu runs September 14th to 18th and again from September 21st to 25th, with reservations at 310-395-3200. See the full menu below.
BURGUNDY WEEK DINNER MENU
“BEAUNE”
September 14 to Saturday 18 2010 ~ September 21 to Saturday 25 2010
MENU
JAMBON PERSILLE
Parsley Ham Aspic, Dijon Mustard and Salad
$12.00
* * * *
Trout “VERONIQUE”
Sautéed Trout, White Grapes, Versus Butter
$ 26.00
Or
“COQ AU VIN”
Braised Roaster with Burgundy, Carrots, Bacon, Onions
$ 24.00
* * * *
DESSERT
“Crème de Cassis” Sabayon, Blueberries
$ 8.00
Prix Fix Menu $ 38.00 (Three Courses)
Or A La Carte
