Herbes de Provence Crusted Veal Chop, Chanterelles,
Braised Greens, Parsnip Puree, Bordeaux Peppercorn Reduction
- Herbes de Provence – (EHRB duh proh-VAWNS) an assortment of dried herbs said to reflect those most commonly used in southern France. The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme.
- Chanterelles – (shan-tuh-REHL) a trumpet shaped wild mushroom with a nutty flavor and color that ranges from bright yellow to orange.
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