Thanks to Billy the Skink for pointing out yesterday that Chez Francois is an actual fancy restaurant in Ohio. I had just assumed it was made up, because the name sounded so Batiukian. And our Ohio correspondent Rusty Shackleford even provided a review.
I don’t know what Rusty ordered when he was there, but whatever it was it cost him a pretty penny. Frankie’s House is no ten-dollar steak joint. This is the kind of place that serves Waygu and quail eggs and escargot. Where a ham on arugula salad, dressed with olive oil, will put you back 25 bucks.
Maybe Donna and Crazy will partake of the special this month. A seven course meal, paired with a wine for every course, called, “Truffles Truffles Truffles.” After eating this tour of mushrooms, you’d be full of more fungus than a musty bin of unwashed gym socks. I’m sure that Montoni’s finest
condimento per l’insalata would pair well atop any of these dishes.
First Course
Duo of Eggs & Truffles, Truffle Cappuccino
Ohio Proud Scrambled eggs cooked with truffle butter, garnished with black truffles and truffle oil, and a Cappuccino of purée of fall wild mushrooms and black “Burgundy” truffles, truffle foam.
Cremant de Bourgogne Rose “N˚ 69”, JCB, Burgundy, France, NV
Second Course
Maine Diver Sea Scallop En Croûte, Black Truffle Butter
A Maine diver sea scallop served in its natural shell, filled with sliced truffles and truffle butter, wrapped in puff pastry.
Chablis 1er “Les Sechets”, Jean & Sebastian Dauvissat, Burgundy, France, 2015
Third Course
Soufflé au Fromage, Black Truffle and Quail Egg
A blend of Ubriaco and Parmigiano-Reggiano cheese, oven baked in a ramekin and topped with a poached quail egg and freshly shaved black truffles.
Condrieu “La Côte Chatillon”, Xavier Gerard, Northern Rhône Valley, France 2015
Fourth Course
Puglia Tagliatelle, “Alba” White Truffles
Freshly shaved White Truffles served over Puglia tagliatelle with truffle butter and fine herbs.
Savigny-Les-Beaune 1er “Cru Les Peuillets”, Lucien Jacob, Burgundy, France, 2013
Fifth Course
Char-Grilled Farmed Raised Coturnix Quail, Black “Burgundy” Truffle Butter Sauce
Char-grilled quail filled with a quail and truffle forcemeat, serve with a chestnut mousseline, finished with Black “Burgundy” truffle butter sauce.
Or
Seasonal Wild Mushroom, Truffles & Foie Gras, en Croûte
Wild mushroom and truffle consommé, with Foie Gras, duck confit and Black “Burgundy” Truffles topped with puff pastry.
St Joseph “Cavanos” Vielles Vignes, Cuilleron, Northern Rhône Valley, France, 2016
Sixth Course
Roast Tenderloin of Veal, Sauce Périgueux
Tenderloin of Wisconsin Veal, served over a delicata squash filled with white and black truffle risotto finished with wild mushrooms and a truffle reduction sauce.
Or
Grilled Ora King Salmon Filet, Wild Mushroom, Truffle Butter Sauce
Char-grilled New Zealand King Salmon served over baby bok choy, seasonal wild mushrooms, finished with truffle butter sauce.
Barbaresco “Riserva Cichin”, Ada Nada , Piedmont, Italy, 2013
Seventh Course
White Truffle Ice Cream, Truffle Honey & Seasonal Berries
French vanilla bean ice cream with Alba White Truffles, Truffle honey, almond tuile and seasonal berries.
Coteaux du Layon 1er “Cru Chaume”, Château Soucherie, Loire Valley, France, 2014
$200 per guest
Tax & Gratuity not included
*$75.00 per person supplemental charge for a 2.5oz. pour of the above dinner wines and 2oz. pour of the dessert wine.
Son of Stuck Funky 
