photo galleries

Chef Chris Bates of The Delmonico Room at Hotel Fauchère - Milford, PA

Pancetta and Ricotta Bruschette, Fried Baby Artichokes with Garlic and Aioli, and Arugula Salad with Artichokes

Coconut Soup with Almond Milk Gelee, Sesame Crust and Lavendar Granitè

Pig Trotter Agnolotti, Champagne Cabbage, and Scallions

Hen of the Woods Tartare with Watercress, Parsley, and Wood Sorrel Puree

Veal Carpaccio with Cauliflower, Sun-dried Tomatoes, Toasted Pine Nuts, and Preserved Lemons

Seared Scallops and House-made Boudin Noir on Apple Cider-Saffron Reduction

Rabbit Two Ways: Dark Beer Sous Vide Loin and Pan-seared Leg on White Bean Cream with Dried and Fresh Prunes, Rosemary Oil, and Rabbit Jus

Pumpkin Variation: Curried Pumpkin Cake, Pickled Pumpkin, Puree of Pumpkin, Pumpkin Mousse, Seared Sous Vide Pumpkin, Pumpkin Chip, and Pumpkin Seed Oil

Goat Cheese Brulee with Fresh Physalis and Physalis Chutney

Sage-infused Caraibe Chocolate Bon Bon with Blackberries on Orange-Fig Jam

Chef Chris Bates of The Delmonico Room at Hotel Fauchère - Milford, PA

Chef Chris Bates and team at Hotel Fauchère - Milford, PA

The Delmonico Room at Hotel Fauchère - Milford, PA

Chef Chris Bates of Hotel Fauchère - Milford, PA

Pancetta and Ricotta Bruschette, Fried Baby Artichokes with Garlic and Aioli, and Arugula Salad with Artichokes

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Pancetta and Ricotta Bruschette, Fried Baby Artichokes with Garlic and Aioli, and Arugula Salad with Artichokes

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Coconut Soup with Almond Milk Gelee, Sesame Crust and Lavendar Granitè

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Arctic Char, Beets, and Horseradish

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Arctic Char, Beets, and Horseradish

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Pig Trotter Agnolotti, Champagne Cabbage, and Scallions

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Hen of the Woods Tartare with Watercress, Parsley, and Wood Sorrel Puree

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Veal Carpaccio with Cauliflower, Sun-dried Tomatoes, Toasted Pine Nuts, and Preserved Lemons

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Veal Carpaccio with Cauliflower, Sun-dried Tomatoes, Toasted Pine Nuts, and Preserved Lemons

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Seared Scallops and House-made Boudin Noir on Apple Cider-Saffron Reduction

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Seared Scallops and House-made Boudin Noir on Apple Cider-Saffron Reduction

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Rabbit Two Ways: Dark Beer Sous Vide Loin and Pan-seared Leg on White Bean Cream with Dried and Fresh Prunes, Rosemary Oil, and Rabbit Jus

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Rabbit Two Ways: Dark Beer Sous Vide Loin and Pan-seared Leg on White Bean Cream with Dried and Fresh Prunes, Rosemary Oil, and Rabbit Jus

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Pumpkin Variation: Curried Pumpkin Cake, Pickled Pumpkin, Puree of Pumpkin, Pumpkin Mousse, Seared Sous Vide Pumpkin, Pumpkin Chip, and Pumpkin Seed Oil

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Pumpkin Variation: Curried Pumpkin Cake, Pickled Pumpkin, Puree of Pumpkin, Pumpkin Mousse, Seared Sous Vide Pumpkin, Pumpkin Chip, and Pumpkin Seed Oil

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