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Bar Pigalle's Nyle Flynn

Chef Nyle Flynn Chef Bar Pigalle

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Duck House. An Au Bon Canard Dinner with Bar Pigalle's Chef Nyle Flynn & Frame's Sean Crenny Frame > , > Duck House. An Au Bon Canard Dinner with Bar Pigalle’s Chef Nyle Flynn & Frame’s Sean Crenny

We’ve had a huge crush on chef Nyle Flynn well before Detroit hotspot Bar Pigalle popped onto the scene, so it’s an honor to collaborate alongside him. Grosse Ile-born and raised, Nyle has been ascending the ranks of some our city’s best kitchens for years (Michael Symon’s Roast, Andy Hollyday’s Selden Standard, The Apparatus Room under Michelin-awarded chef Thomas Lents, to name a few).
Meanwhile, Au Bon Canard, a French family-owned and run company in Minnesota has provided discerning chefs in the Midwest with the best foie gras in the country for years. French-born founder Christian Gasset and his wife Liz pasture-raise and pamper their small ducks in the old French tradition.

But now, Au Bon Canard is saying bon voyage to the United States as the Gassets plan to return to France.
So in true Frame fashion, we’ve teamed up with Chef Nyle to send them off in style, with a celebratory feast honoring their passion and purpose.
Enter: Duck House. An indulgent evening of artisanal ingredients in the trusted hands of a chef on the rise.
Add a splash (or a couple bottles) of Burgundian reds and other elegant wines hand-selected by Frame Wine Director Sean Crenny to the mix and…
We couldn’t think of a better way to spend an early November evening.


Menu
{{ Amuse Bouche }}
Au bon Canard Foi Gras Mousse.
Walnut, Kumquat, French Toast

{{ 01 }}
Roasted Carrot Salad
Verjus, Pomegranate, Hazelnut, Smoked Foie Gras

{{ 02 }}
Seared Scallop
Popcorn, Blueberry Ice Cream, Seared Foie Gras

{{ 03 }}
Tagliatelle Pasta
Duck Ragout, Crispy Duck Tongue, Truffle Mushroom Conserva

{{ 04 }}
Duck Pithiver
Burnt Onion, Natural Jus, Fermented Berries

{{ Finale }}
Foie Gras Crème Brulee
Truffle, Whipping Cream