Feast on these 6 French courses

Written by Hal B. Klein on

Last night at Bar Marco, executive chef Jamilka Borges teamed up with Notion's sous chef Bob Broskey to prepare an intimate, six-course French dinner.

Ms. Borges suggested it last month when she learned that Mr. Broskey would be leaving Pittsburgh in July to return to L20, a two-Michelin-star restaurant in Chicago (this is a Very Big Deal), where he will serve as chef de cuisine.  He was offered a position and salary he said he could not refuse. 

The two collaborated on a menu that included a parade of French classics.

"This is my food. This is the food I love to cook," said an enthusiastic Mr. Broskey.

Bar Marco's Sarah Thomas curated the meal's wine pairings, offering informative yet breezy explanations behind each selection. And, in true Pittsburgh fashion, staff from other restaurants pitched in, including chefs and servers from Cure, Kaya, Notion, Stagioni and a visitor from The French Laundry in the Napa Valley.

"I really love Pittsburgh. I'm going to miss it here," said Mr. Broskey.

Amuse: Oysters, caviar, Champagne gelee. Deep sea brine balanced by mineral shallows.

Wine: NV Jean Velut Brut Champagne. Flinty sparkles.

Foie 1Course One: Foie gras mousse, Australian black truffle, sour cherry gelee, spring onion and flower salad. Smooth, funky earth cut with bright, tart springtime.

Wine: Chateau de St. Aubin Armagnac. Scotch-crossed wine.

AsparagusCourse Two: Asparagus three ways, buttered leeks, radishes, lavender. A cup of transition; spring moves into early summer.

Wine: 2009 Domaine Ostertag Gewurztraminer

LobsterCourse Three: Poached lobster, porcini mushrooms, Iberico ham, sorrel puree. Ocean and woods punctuated with chlorophyll and cured salt.

Wine: 2011 Francois Pinon Vouvray Silex Noir

Course Four: Roast pheasant, onions, chicken liver mousse, demi-glace. Full-flavored poultry roasted tender crisp.

Wine: 2001 Domaine Guillot-Broux Macon-Villages Chardonnay

VealCourse Five: Blanquette of veal, carrots, mushrooms, asparagus, celery leaf. Beautiful and refined; perfect complement of flavor.

Wine: 2011 Clos du Tue-Boeuf Touraine "La Guerrerie"

croquemboucheCourse Six: Croquembouche, white chocolate ganache. A light finish.

Wine: 2008 Chateau Suduiraut Pauillac Sauternes

Hal B. Klein photos

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