Fenouil Spring Dinner Menu

with Pascal Chureau of Fenouil in the Pearl

  

In this fun hands on class, Pascal Chureau, executive chef and co-owner of Fenouil will teach you how to cook the ultimate French meal. Pascal, born in the heart of the Loire Valley, was raised in Bordeaux. His mother was from Morocco and the many childhood trips to that fascinating land have clearly influenced his cooking. Pascal studied at the Ecole Hoteliere de Bordeaux and worked in Paris at La Maison du Dannemark, Le Grenadin, and Café St. Honoré – all 3-star Michelin restaurants.

 

Chureau traveled to San Francisco in 1990 to work as the executive chef at Remillards and Mistral. While in the Bay area, Chureau taught cooking classes in Sausalito and San Francisco. He moved to Portland in 1999 with his wife, and became the chef/partner at Tucci Restaurant in Lake Oswego.

 

Fenouil, Pascal's newest venture, is located in the Pearl District. It is an urban brasserie that combines the best of classic French cuisine with the inventive use of flavors and ingredients from nearby European countries. With Portland’s city lights as a backdrop, Fenouil’s dining room and bar mix a high-energy vibe with European romance for a seductive and urban decor. Vaulted tile ceilings and limestone-clad columns blend seamlessly with roll-up garage doors, expansive windows, cozy banquettes and an open kitchen.

 

Pascal uses seasonal, organic ingredients from local area producers and farmers in his cooking.

 

Petoncles au Pernod

 Steamed Clams with a Pernod and Fennel Broth, grilled baguette, and Espelette Pepper Aioli

 

Fletan Grille au Morilles

Grilled Halibut with a Morels Mushrooms Hollandaise. Smoked Bacon & Asparagus Fricassee

 

Salade de Cresson au Fromage de Chevre

Watercress & Frisée Salad, baked marinated goat Cheese, finished with Truffle scented croutons

 

Tarte Tatin

Apple Upside Down Tart with hard Cider crème fraîche