A recent evening at Maude’s
Tenderloin steak tartare, slow cooked egg yolk, capers, parsley and calabrian chili
Dining upstairs
Wine at the bar
Chicken liver mousse shallot and red wine marmalade with toasted sourdough
Steamed mussels white wine, herbs, espelette, lemon and toasted baguette
The beginnings of country terrine
Stirring a cocktail
Scottish salmon, brown butter and lemon confit
Menu questions
Raw bar
At the downstairs bar
Braised lentils, carrots, bacon lardons
Heading upstairs
Mezcal Corpse Reviver
Salad Lyonnaise, escarole, frisee, soft-boiled egg, grilled pork belly and toasted brioche croutons
Delice de Bourgogne cheese
Country terrine, bacon wrapped pork shoulder pate, cognac, whole grain mustard and pickles
Slicing a Maude’s steak
Chocolate mousse
Sausage
Dustin
Wine bottles
