Chef and owner Dominique Fortin invites you to celebrate C’est Tout‘s 10th anniversary with a special menu this Friday and Saturday, Jan 18 & 19 and Monday Jan 21st. According to their website Fortin’s lifelong dream of owning and operating his own bistro began when he was a young man in Chartres, France. Starting at Henri IV in Chartres, he began a 20-year odyssey gaining valuable experience at some of the world’s finest restaurants – Berlioz in Paris, the Alpine Rose near Stadt, London’s Connaught Hotel, LaCremaillere in New York, LeFrancais and Ciel Bleu in Chicago, Gazebo in Boca Raton, Atlanta’s Riviera, and Connecticut’s La Colline Verte. It was in Connecticut that he met Joseph Reif, who talked Dominique into coming to Dayton to replace Dieter Krug as Executive Chef at L’Auberge.
Along the way, Dominique met and married Sallie, his life and business companion (she keeps the books for the bistro). They are two parts of a triad that makesC’est Tout work. C’est Tout opened its doors on January 21, 2003. “As a chef, your dream is always to own a little bistro,” Fortin notes. “We have a great system here with Sallie in back to keep the books, a dedicated staff and myself to worry about cooking and tasting. When
Fortin admits he is somewhat demanding. “I’m a pure French guy, now with an American touch. And I am very difficult to please.
I expect the best. I want the best. Somepeople may say that I am difficult to work with, but after they have worked with me a little time, they learn. I’m a teacher. I want to be able to teach them here the same way that I learned in France, to pass on my knowledge.I have good people to help me, I get to do what l love to do.”
Special Anniversary Menu:
Duck Soup with Roasted Garlic and Beet Chips 7.95
Sautéed Foie Gras with Pears, Pecans, and Cranberries – Honey Lavender Sauce 18.95
Cold Avocado Mousse with Jumbo Crab and Bell Peppers – Lemon Tapenade 12.95
Braised Beef “Ravioli” – Compote of Oyster Mushrooms 9.75
Watercress, Spaghetti Squash, Roasted Tomato, Artichoke with Whole Wheat Blinis -Champagne Vinaigrette 7.50
Sautéed Skate Wings with Belgian Endive, Snow Peas, and Roasted Egg Plant -Pistachio Pepper Sauce 23.95
Medallion of Sturgeon, Brown Rice Kohlrabi Scallion Egg Rolls with Caviar Fennel Champagne Sauce 29.95
Colorado Lamb Rack “Persille” with Lentils Curried Stew Natural Jus 38.75
Tournedo of Beef, Sautéed Foie Gras, Truffle Galette Potato, and Root Vegetables Port Wine Sauce 34.95