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 April 21- 25

First Course

Vegetable slaw, pommery mustard and arugula

Second Course

Soup du Jour

Third Course

Pork belly with peas and carrots

Frites and a tarragon demi

Dessert

Carmello egg

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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Spring News From French Crust Cafe

French Crust Cafe is getting into the swing of Spring with Cincinnati Reds and baseball themed sweet treats!

Jean Philippe has created Reds ball caps: decadent chocolate mousse with fresh raspberries, in the form of a Reds cap! $5.00 each

Need some batting practice?  JP has added white chocolate baseballs to chocolate mousse eclairs. $2.95 each

Baseball? It’s American as apple pie! Channel your inner Johnny Bench with an apple tart in the shape of a baseball glove. $4.00 each

Available for a limited time only. To see them, check out French Crust Cafe on facebook.

 

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Queen City Chefs Take a Bite Out of the Big Apple

Jean-Robert de Cavel Leads Team of Cincinnati Chefs to James Beard House

CINCINNATI: Jean-Robert de Cavel, chef/owner of Jean-Robert’s Table, and Cincinnati chefs David Cook of Daveed’s NEXT; David Falk of Boca; Julie Francis of Nectar; Jose Salazar of Salazar; chocolatier Jean-Philippe Solnom of French Crust Café; and Stephen Williams of Bouquet are cooking dinner together at New York City’s historic James Beard House Saturday, May 10, 2014. This dinner adds the culinary arts to the weeklong CINCY in NYC series of performing and visual arts events, May 6 -12, 2014.
“When I was thinking about how to celebrate my 20 years in Cincinnati, one of my Bucket List ideas was to get a few friends that are chef/owners to cook at the James Beard House–where I had the privilege to cook a few times,” says Jean-Robert, a three-time James Beard Best Chef nominee.
“Reading about CINCY in NYC caught my attention. I felt it was the perfect time to be there to brag about our city and culinary scene.”
He shared the idea with the James Beard Foundation team, and they invited him and his colleagues to do an event during CINCY in NYC.
Jean-Robert adds, “It’s truly an honor! After a few phone calls with my colleagues, we were able to form a group that will perform their culinary skills in New York City.”
The seven course dinner begins at 7 p.m. While they planned the menu together, each Cincinnati chef is responsible for a different course, showcasing their talent and background as well as the bounty of the Ohio Valley.

Dinners at The James Beard House are open to the public. Seats are $170 per person, includes tax and gratuity, or $130 for members of the James Beard Foundation.
Reservations for the CINCY in NYC dinner at the James Beard House can be made by visiting jamesbeard.org or calling 212-627-2308.

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About CINCY in NYC: A week-long event bringing what’s best about the Queen City to New York City, May 6 -12. The series includes performances and exhibitions from the Cincinnati Ballet, Cincinnati May Festival Chorus and the Symphony Orchestra, Cincinnati Opera, Cincinnati Art Museum, the University of Cincinnati’s CCM Alumni Jazz, Playhouse in the Park, and the Taft Museum of Art. The events are at storied New York venues Carnegie Hall, the Metropolitan Museum of Art, and the National Opera Center. For more information, visit cincyinnyc.com

About the James Beard Foundation: Founded in 1986, the James Beard Foundation’s mission is to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful and delicious food. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit jamesbeard.org.

Dinner Menu:

JBFDinner Menu2014 (1)

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Jean-Robert and Cincy Chefs to Cook at James Beard House

From Polly Campbell:

http://www.cincinnati.com/story/campbellsscoop/2014/03/12/cincy-in-nyc-james-beard-house-jean-robert-de-cavel/6325011/

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JEAN-ROBERT’S TABLE ANNOUNCES NEW CHEF DE CUISINE AND PASTRY CHEF

 

FOR IMMEDIATE RELEASE

February 20, 2014

CONTACT: Amy B. Hunter

amy@jrtable.com

513-325-0480

 JEAN-ROBERT’S TABLE ANNOUNCES NEW

CHEF DE CUISINE AND PASTRY CHEF

Cincinnati: Jean-Robert de Cavel announces the hiring of Bhumin Desai as chef de cuisine and Melissa Ball as pastry chef, at Jean-Robert’s Table. Desai, most recently chef de cuisine at Covington’s Bouquet, was part of the original kitchen team that opened Jean-Robert’s Table in 2010. Ball is a graduate of the Midwest Culinary Institute at Cincinnati State.

“Bhumin has great experience and a wonderful feel for working with the best the Ohio Valley has to offer,” says Jean-Robert. “Since he was with us when we opened the Table, he’s already comfortable with the kitchen and the team. We are happy to have him back. And Melissa, with her degree in Culinary Arts, has a very good understanding of all that we do in the kitchen here—not just with pastry,” added Jean-Robert.

Desai replaces Jared Whalen, who is hiking the Appalachian Trail this Spring. Ball assisted and trained with pastry chef and chocolatier Jean Philippe Solnom, Jean-Robert’s partner at French Crust Café.

Desai is a native of New Jersey and studied Culinary Arts at both Johnson and Wales University and the Midwest Culinary Institute at Cincinnati State. His favorite French dish is lobster vol au vent. Ball is from Centerville, Ohio. She loves working with chocolate–dark, milk and especially white.

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IMG_0972

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Cincinnati in 10 Plates

Food and Wine Magazine asked David Falk, chef and owner of Boca to name his favorite dishes in the Queen City. We are proud to be included.

http://www.foodandwine.com/slideshows/cincinnati-in-10-plates/1#!slide=3

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Natalia’s Wish

Jean-Robert Helps 10 Year Old WishKid Natalia

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Winter News from French Crust Cafe

Special Order Seasonal Treats

Galette des Rois. King’s Cakes.

Puff pastry filled with almond cream. Simple and delicious. Available until Mardi Gras (Tuesday, March 4) via prepaid advance order. $29 for a 10″ cake. 513-621-2013

Valentine’s Day

Pre order chocolates for your sweetie

Dark chocolate-cherry truffles fill dark chocolate heart boxes $18. 

Two-bite dark chocolate hearts filled with caramel. sea salt and hazelnut.

$12 for a box of 4.

 

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December at French Crust Cafe

Give the Gift of Delicious French Pastry

Buche de Noel

the traditional French Christmas dessert, also known as a Yule Log

Preorder this gorgeous and delicious treat and pick up at French Crust Cafe

Our buche de Noel are available in two sizes and three flavors

Light and airy sponge cake filled with vanilla butter cream and topped with either:  dark chocolate ganache, coffee buttercream or grand marnier vanilla mouse.

A Six inch (serves 6-8) for $34  

Nine inch (serves 10-12) for $49.

Orders must be placed and prepaid by Saturday, December 21.

Pick up will start at 1:00 pm on Monday 23rd and continue through 4 p.m.on the 24th. Only at French Crust Cafe.

Macarons

Available in six  flavors: hazelnut, chocolate, raspberry, pumpkin, Lemon/cranberry and coffee. A box of six macarons is $8.

For more information, call 513-621-2013

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December at Jean-Robert’s Table

Saturday Lunches

Join us for lunch as we open on Saturdays just for this month. A great stop on your way to the Aronoff for Cincinnati Ballet’s the Nutcracker, or iceskating on the Square, shopping downtown or enjoying any of the wonderful family activities downtown has to offer.

Champagne Dinner

Wednesday, December 11, 6 p.m. Five courses paired with grower Champagnes. $125 per person, excludes tax and gratuity. Call Marilou for reservations. 513-621-4777

Menu

Duo of Smoked Salmon and Jonah Crabmeat
with Bayonne Ham, Celery Root, Oyster Chardonnay Dressing

Roulade of Sole with Scallop Mousse Truffle, Chanterelle Mushroom with Hazelnuts, 

Winter Squash and Lentils

Poached Quail with Foie Gras and Bacon, Creamy Spinach and Parsnip Apple Tart, Pinot Noir Truffle Sauce

Venison with Peppery Blueberries, Almond and Dried Cranberry Sauce, Fondue of Red Cabbage and Brussel Sprouts, Medley of Mushrooms, Potatoes with Blue Cheese Flan

Assortment of Sweets

 

Live music from Frenchaxe!

Wednesdays December 4, 11 and 18, 7:30p.m.

Featuring original French songs, plus jazz, pop covers and more!

New Year’s Eve: Le Reveillon de Saint Sylvestre

Ring in the New Year with us in one of three ways!

At the bar for a Lobster-Truffle Dinner Tray: four courses and a glass of our house sparkling for $50

In the dining room: First seating begins at 6 p.m.

Three courses for $80 Wine pairings, additional $45

Second seating begins at 9 p.m. Five courses $130 Wine Pairings, additional $60

For dining room reservations, call Marilou at 513-621-4777

all prices exclude tax and gratuity

 

 

 

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