Maison Cheryl Fall Demo

Love celebrating the local talent, congratulations, and love celebrating the local food as well. And French comfort food getting a little fall twist at Maison Cheryl in Arlington. Restaurant just debuted a new seasonal menu, blended some of that classic French technique with some cozy fall flavors. And Executive Chef and Owner, Bobby's back with us once again with a preview of what is on the menu this go-round. And I see some lobster, and we're going to plate that up in a little bit. But, Bobby, what are we looking at for fall flavors? Well, we're looking at a lot of delicious food. I wanted to come on here and show what I think is the best menu we ever put out. I think you brought the menu. I mean, we've got the whole kitchen just filled with things here. What are some of the things you wanted to spotlight? Well, my favorite right now is our new Chilean sea bass dish with... Chanterelle mushrooms. We have a lobster roll that's becoming really popular. We're bringing duck with this beautiful truffle sauce. We have duck frites, too, as well. It's a little lower price point, which is great. We're bringing beignets to brunch, which I'm really excited about. We have our new lavender earl grey cake that is super delicious. My pastry chef, she went all out on that. It's working hard, but we're selling a lot of them. It's really good. This is great. You've got everything across the board on the table right now. How do you like to sell the concept of, because French food, it gets a little bougie sometimes, right? It's a lot of classics that people have had over and over again or don't understand. So I like to bring a little twist to everything. I like to make something new or something fresh. Like this is three different, or two different French. Varieties of dishes that I put together and it just kind of makes it more accessible. What do we have here? This is a tartiflette which is Basically potato bacon brie a little crème fraîche on top And this is the truffle sauce and duck. With the duck, yeah. With the duck as well. It's so good. You still have my favorite pasta on the menu, so thanks for doing that. Put a few pounds on me. Appreciate that. That's a treat yourself once in a while, but it is very, very good. And if you go, give it a shot. But I want to talk about what we're doing with, it's not just the lobster. Lobster is always a showstopper in itself, right? And people love it no matter what you mix it with. But you're going with a sausage here, which is. Typically, if I'm correct, this is kind of like a North African sausage, right? But French influence because of. The Spanish use it a lot too. I kind of want to bring a little play on surf and turf because every time I get a surf and turf, it's like they're separated and you get a little surf, a little turf. So I wanted to bring it together. And just the merguez sausage, it's lamb and it is the most delicious sausage, I think. I think out there. Does it have any spice to it? Well it has spices from where it's from, but heat to it. It has more like a paprika spice rather than a burn. Got it. Yeah, so this is like super accessible for anybody. So you don't have to be scared away from it if you're worried about heat factor. So you brought about 18 pounds of lobster here with the sausage. Your staff have some lobster. Everybody loves when Chef Bobby comes in. But how do you want to present this? Because we can actually do this a couple of different ways. So maybe we'll start with the sandwich? Yeah, so it's a sandwich. We have a sandwich. We also have a brunch version, which is a Basically on eggs and toast and a little lobster sauce. So this is just kind of like a lobster roll, but we're adding the sausage to it. Yeah, we just take it, pop it in here, and we fill it up to the brim with lobster. And you just like apply it. Yeah, we want to make sure that you leave without any wish you had more lobster. Yeah, and the difference here is with the lobster roll, you're also getting that sausage to just add another flavor profile to it. Yeah, and it's just the right amount of sausage, too, so it doesn't just taste like sausage. We put the butter on the side. I like a lot of butter, but I know that Arlington is a healthy community. Yeah, well, listen, Arlington wins, like, you know, best walkability every year and everything else because people are so healthy, but sometimes you just got to do it. You got to burn the calories. You know, all these marathons going on downtown, you have to put some calories back in the system. And then we just take a little, this is beurre blanc, which is one of my favorite sauces. This also put a few pounds on me. But it's just a little white wine shallot, and then we take a little fresh chive, and we just sprinkle it on the top. So first of all, the sandwich, extra points for presentation, because you've got it just on the bed of greens, but you've got the little cherry tomatoes in there too, so you've got all the colors, looks great. But if we wanted to do this for brunch, what do we do differently here? So we take a piece of sourdough, and it's more like a tartine. We take our French scrambled eggs, and we pop it on top, and this is actually made with our lobster sauce that we have for here. We saute the sausage in the lobster sauce, and the lobster, put it on top. Little potatoes, can't go wrong with that. Yeah, and that's going to be on the eggs as well, right? Yeah, yeah. I'm going to dip right in here because I want to try a little bit of the sausage. Tell people where you're located, first of all, because you're right in the heart of Clarendon. Yeah, we're in Clarendon. We're on Wilson Boulevard just off of North Fillmore. Thank you so much. We're in a little restaurant district, and I think that we have some of the strongest food. We're a little hidden, but we hope that... You know, you guys come out and enjoy it. No, you're right there. Look them up. You'll be able to find it easily. And here's the thing is, it's a beautiful neighborhood. So just take a little walk after dinner. It's very safe. You can enjoy it and you can work off the calories. And then you come back again and you do the same thing. Bobby, thanks very much. Appreciate you joining us. He's on Cheryl right in the heart of Arlington in Clarendon. All of this and so much more. I can't believe that we have this much food here today. I might steal another bite because I have to try the lobster too. We'll be right back with more after this.