The Chef and I

“Shall we dine?   etc...etc...etc…!”

In France

~by reservation only~

WHEN: Sunday March 7th, 2010

TIME: Seating will take place at 4:15pm

The Menu

Escargot a la Bourguignon Slider - That is Right…a modern day fun twist on a French classic. Extra large wild snails from Burgundy tossed with shallots, parsley, garlic, red wine, and butter. Then served on mini home baked brioche rolls letting all those beautiful juices absorb into the bread.

Cream of Portabella & Chard Soup- The base of a good soup starts with the vegetables! Fresh leek, Yukon gold potatoes, carrots, garlic, and thyme, slowly simmered with our double rich vegetable stock and loads of portabellas, Swiss chard and more spices layer to this soup with a terrific finish and umi (6 sence).

Warm Green Salad with Bacon and Egg- Starting with winter organic greens, roasted beets, Oregon hazelnuts, and bleu cheese vinaigrette, then topped with fresh poached egg with sprinkles of bacon, finally garnished with the French signature lions tooth.

Wild Dover Sole a la William- Fillet of sole rolled with organic spinach leaves, thin slices of red onion, and broiled to perfection. Laced with herb d’ Provance buerre blanc with fresh Clementine juice. Paired with salsify tossed in garlic and parsley butter, served with a sweet sausage studded with a sea scallop, garnished with potatoes au gratin, stuffed tomato, and asparagus tips with tarragon. Vola!

Babs’ Baba au Rhum with Fruit- This perfectly made classic sponge cake submerged in dark rum light syrup, garnished with fresh berries and elderflower whipped cream.

PRICE: Just $75.00 (plus tax & gratuity) per person.  

PLACE: Babblin’ Babs Bistro

                2724 N. Proctor

                253.761.9099

*Perfectly hand selected wines available for an additional $25.00 per person, please let us know if your interested at time of booking reservations.

 Private Dinners or Encore Presentation of Chef's Dinner  for 6 or more guest available every night of the week.

Call for more information or click on

"private dinners" on our web site.

In truth, cooking is an art.  Isn’t it a work of art that approaches the dignity of nature?  Culinary successes- a soup, a sauce, a cream-come close to the essence of an egg yolk or a fruit juice.  Therefore, the closer cooking comes to the freshness of nature, the more it will be an art.  Henri Pourrat  French writer (1887-1959)