Owner Herve Martin shows his jam making skills in the latest issue of Edible magazine. You can download the full pdf file here.
We wish to thank Rob Van Westen and his family for participating in The French Table's first winery dinner. A great selection of wines was paired with chef Alex Mok's dishes. Look for these wines at your favorite liquour store. Vino Grigio Vivacious Pinot Blanc V 2010 French style Bordeaux Voluptuous Vicicle: Voignier dessert wine http://www.vanwestenvineyards.com/
The French Table is introducing a new series of food and wine dinners starting Wednesday November 12th at 5:30pm. The Winery Dinners are events where we partner with a different local winery to create a unique dinner with custom dishes designed specifically to pair with a prime selection of their wines. Our first winery dinner is with Van Westen Winery from Naramata Bench in the Okanagan Valley. We have created a selection of dishes to showcase both our food and their series of award winning wines. The following is the menu for the evening. The price for the menu is $125.00 including tax but not service. As this winery dinner is a limited seating special events dinner we do ask for a prepayment of $50 per person to confirm your reservation and our cancellation policy is 72 hours. We accept credit card payment over the phone or payment in person. You can reach us between 10.30 am to 10.00 pm every day. We look forward to hearing from you. If you have any questions please feel free to contact us. MENU Reception from 5:30 to 6:30pm Gougère: baked savory choux pastry made with cheese. Vino Grigio: An intriguing combination of riper cantaloupe melon, golden apple, pear and white peach with more restrained lime,…
You may have heard of the 100 mile diet that advocates eating locally grown food produced within 100 miles of your home. The French Table may be considered a proponent of the 100 meter diet. Herve Martin, chef/owner of The French Table grows many of the vegetables used in his restaurant from his home garden that is only a couple of blocks from The French Table. Everything is grown organically and the selection of produce varies with the seasons.Here is a short list of his garden vegetables used in dishes at the restaurant. chives onions parsley tomatoes tarragon rosemary sorrel green and purple beans pumpkin Besides vegetables, Herve sources other local meats, fruits and vegetables as well. You can often find him engaging with vendors at farmers markets and growers of unique local items such as sea asparagus.