Chef Peter Woolsey of La Bistrot Minette (Phila, PA) makes his first appearance.

TONIGHT’S MENU

Potage St. Germain: Pea Soup With Chantrelle Mushrooms, Lardons, and Creme Fraiche

 Tarte Fondante à l’Oignon et au Chèvre: Caramelized Onion Tart, Boucheron Cheese, Frisee, Toasted Hazelnuts 

Confit De Canard: Duck Confit, Red Bliss Potatoes, Peas, White Asparagus, and Star Anise Sauce

 Mille Fieulle Aux Framboises: Caramelized Puff Pastry, Vanilla Pastry Cream, Raspberries

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About the Chef: Peter Woolsey

Owner and Executive Chef Peter Woolsey pays great respect to the traditional dishes that he creates and honors the classical French methods required to achieve unparalleled bistrot cuisine. Both savory and pastry menus are ever evolving to reflect the seasons, the availability of the best ingredients, and the inspiration of the chef. They are drawn from the various regions of France and the multitude of delicacies that each has to offer. The service is both efficient and warm, rooted in a foundation of hospitality and caring for our guests.

eter, a native Philadelphian, began his career cooking at New York’s legendary Waldorf-Astoria Hotel. Lured to France to study Pastry at the esteemed Le Cordon Bleu in Paris he began to focus on the entirety of fine cuisine, embracing both savory and sweet disciplines. He stayed on in Paris to cook at 3-Star Michelin-rated Lucas Carton, under celebrated chefs Alain SENDERENS and Fredérique ROBERT.  Peter not only fell in love with the country and its cuisine, but with one of its citizens.

Peter and his wife Peggy made their home in Philadelphia where Peter worked with Philadelphia’s cooking elite: Le Mas Perrier’s Laurent PILLARD and renowned 5-star chef Georges PERRIER, and Striped Bass’ James Beard award-winning Chefs Christopher LEE and Alfred PORTALE of New York’s famed Gotham Bar and Grill. After his tenure at Striped Bass, Peter became the Executive Pastry Chef of Washington Square until the time approached to dedicate himself full time to the creation of Bistrot La Minette.

Manchego Cheese with Catalan Tomato Bread (“Pan con Tomate”) with Warm Spanish Olives

Tortilla de Española atop Spring Salad Greens with Sherry Wine Vinaigrette

Rice with Lobster and Shrimp, Roasted Asparagus

Baked Apple and Raisin Empanadas with Fresh Whipped Cream

Lump Crab gratin with toast points;

Super Spring salad with Fresh Vinaigrette;

Filet Mignon with red wine sauce, served with baby spring vegetables and Parisian potatoes;

Chocolate Mousse in chocolate cups with fresh berries.