The French Lunch Tray

Jean-Robert’s Table offers the French Lunch Tray Expressly at the Bar. Available only in the bar, lunch will be 4 courses (soup, salad, savory and sweet) for $15.50. The menu will change weekly. In order to expedite service, all the courses are served at once on a lunch tray.

French Lunch Tray September 15 – September 19

First Course
Slaw with Banyuls cream, snow peas,
red cabbage, carrot, bell pepper and bell pepper purée

Second Course
Soup du Jour

Third Course
Duck confit mac and cheese, celery, leeks,
white mushrooms and swiss cheese

Fig and pear tart with chocolate gelato

Available only at the bar. No substitutions and excludes beverage, tax and gratuity. Reservations not required. Jean-Robert’s Table is open for lunch through Friday from 11:30 a.m. to 2 p.m.

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September Weeknight Prix Fixe

We’re offering a 4 course weeknight prix fixe menu, with optional wine pairings. The dinner is $48 per person, with wine pairings an additional $25. Available Monday through Friday through the end of September.

1st Course

Garlic Sausage and fresh Figs, Duo of Beans, Arugula

Banyuls dressing and Blue Cheese Cream

Pierre Spar’ Pinot Gris, Alsace, 2011

2nd Course

Boston Cod

Lemongrass Sauce, Fondue of Onions and Fennel

Corn, Tomatoes, Shiitake Mushrooms

Chateau Mourgues du Gres, Costieres de Nimes, 2012­­­

Main Course

Beef Tenderloin

Basil Sauce, Fingerling Potatoes, Portabello Mushrooms

Asparagus and Garlic Confit

Chateau Lamy, Corbieres, 2012


Assortment of Sweets

4 Course Dinner menu — $48.

Optional Wine Pairing — $25.

Menu subject to change upon availability.



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Jean-Robert’s Table Celebrates Four Years: A Tour de France

Celebrate Our Fourth Anniversary with a Tour de France

Six courses, Seven wines from the Robert Kacher portfolio of Cutting Edge Selections

Thursday, August 21,  2014

$115 per person

Call us for reservations: 513-621-4777

1st course
Marinade and roasted shrimp
Local tomatoes and avocado
Mediterrean salad with bayonne ham
Kraft Vouvray, Loire Valley, 2012

2nd course
Fettuccini with Rabbit confit, apricot, ginger and piment d’espelette,
Fondue of red cabbage and rapini “Sauerkraut Style”
Garlic confit, Alsatian wine broth
Mure Gewurztraminer, Alsace, 2011

3rd Course
Artic Char and Crayfish, nantua sauce, truffle chantilly
Medley of “hen of the wood” mushroom, corn and spinach
Xavier Monnot Meursault “Les Charmes,” Bourgogne, 1er Cru, 2010

4th Course
Quail Roulade with foie gras and blackberry
Beet barigoule and sweet onion tart with goat cheese
Xavier Monnot “Les Cent Vignes,” Bourgogne, 1er Cru, 2011

5th Course
Beef Tenderloin wrapped in bacon, peppery demi
Swiss chard with bleu cheese, glazed carrot and portobello mushroom
Country potatoes with oxtail
Andre Brunel “Les Cailloux,” Chateauneuf-du-Pape, 2011

6th Course
Farandole of sweets around the peach
Domaine La Hitaire “Jardin d’Hiver,” Gascony, 2010

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French Country Buffet Monday July 14

Celebrating La Fete Nationale

Jean-Robert’s Table offers a French Country Buffet Monday, July 14

$40 per person, includes all you can eat French country classics

Drink specials all night!

Liberte! Egalite! Fraternite!

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Fete Nationale Prix Fixe Lunch

Friday, July 11

Five Course Prix Fixe Lunch

$27 per person

First course

Shrimp salad, avocado, summer slaw

Second Course

asparagus vichyssoise, smoked salmon, Bayonne ham

Third Course

sole basil beurre blanc, medley of cauliflower, peas, corn

Fourth Course

sliced tenderloin of beef forestiere sauce, glazed carrot, creamy leek, fingerling potatoes

Fifth Course

farandole of sweets

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Bastille Day Celebration Wine Dinner

A Petite Revolution Wine Dinner


The Sorting Table and Heidelberg Distributing

Thursday, July 10, 2014

$115 per person, excludes tax and gratuity.

1st course

Jonah Crab with sea weed, avocado, tomatoes, white mushroom and cauliflower salad
Domaine de Triennes “Sainte Fleur,” Viognier, Provence, 2012

2nd course

Escargot goat cheese ravioli, piperade, bayonne ham, pork belly, caramelized onion and garlic
Terra Laura Cheverny Blanc, Loire Valley, 2011

3rd Course

King Salmon, truffle beurre rouge, fondue of morels, medley of peas, corn and kale

Domaine Moreau “Morgeot,” Chassagne-Montrachet, 1er Cru, 2011
Domaine Moreau “Vieilles-Vignes,” Chassagne-Montrachet, 2011

4th Course

Duo of Duck, peppery cherry reduction
soft polenta, spinach, portobello, bleu cheese
glazed carrot and foie gras toast
Domaine de Triennes “St. Auguste,” Provence, 2010

5th Course

Lamb Rack and Shank “Provencale”
compote of zucchini, fennel, shiitake, bell pepper and onion
creamy fingerling potatoes with anchovies, glazed grapes and black olive
Domaine La Barroche Signature Chateauneuf-du-Pape, 2010

6th Course

Faradole of raspberry and chocolate
Dauvergne Ranvier Vin Gourmand, Luberon, 2011

For reservations, call Marilou at 513-621-4777

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Jean-Robert Taps Namesake Beer and Tosses Pitch at Reds game

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Five Stars from the Cincinnati Enquirer

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JeanRo Beer: Where to Find It

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Jean-Robert’s Table

Moerlein Lagerhouse

Christian Moerlein Taproom

Bakersfield OTR


Django Western Taco

The Eagle OTR


La Poste Eatery

Via Vite

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Jean-Robert Adds Baseball and Beer to Cincinnati Bucket List

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French Chef Adds Baseball and Beer to Cincinnati Bucket List

CINCINNATI: French Chef Jean-Robert de Cavel, celebrating 20 years in Cincinnati, will toss a ceremonial first pitch at a Reds game, Thursday, June 5, 2014 at Great American Ball Park. The pitch is part of Jean-Robert’s Cincinnati “Bucket List,” his yearlong series of events that are distinctly about his love for Cincinnati.

“When I began thinking about my 20 years here, I didn’t just want to have a party. I wanted to celebrate what I love about the city and the things that make it so unique. Since it’s the home of the first professional baseball team, throwing out a first pitch went to the top of the list,” says Jean-Robert.

“I am honored that the Cincinnati Reds invited me to take part of a very American, very Cincinnati tradition,” he added.

He’s already marched in the Findlay Market Opening Day Parade, taken a group of chefs to New York City to cook at the James Beard House and was feted by many of his former cooks at a surprise multi course dinner at Boca, housed in the former Maisonette.

Prior to his first pitch, Jean-Robert will be at the Moerlein Lagerhouse, next to Great American Ballpark, for the keg tapping of JeanRo Beer, a limited edition summer ale (Hefeweizen) brewed especially for his 20th Anniversary by Christian Moerlein.  Beer, like baseball, is part of Cincinnati’s heritage and Jean-Robert wanted to have some fun with the brew and with his name. Much like his approach to food, the Hefeweizen has a contemporary twist on a classic profile.

“Christian Moerlein Brewing Co. is proud to work with Jean-Robert de Cavel to develop and brew JeanRo Beer celebrating his 20 years in Cincinnati” said Greg Hardman, owner of Christian Moerlein Brewing Company.

Since arriving in late 1993 to take the helm of the legendary Maisonette, he has become part of the fabric of the city, altering the food scene in the Queen City and arguably much of the Midwest. Not expecting to stay in Cincinnati for more than a few years, he was quickly embraced by Cincinnatians who were impressed by his contemporary touch on classic French dishes—as well as his dedication to the community.

The keg of JeanRo Beer gets tapped at 11 a.m. at the Moerlein Lagerhouse, at 115 Joe Nuxhall Way. The ceremonial pitch will be at approximately 12:15 p.m., Thursday, June 5, prior to the 12:35 p.m. start of the game. The Reds play the San Francisco Giants. Jean-Robert pitches left-handed. For tickets, visit‎ For more about Jean-Robert and where to find JeanRo Beer, visit



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