Jerome Navarre

When a butcher eats a salad, it tends to contain lots of meat and few vegetables. At Chez Navarre Jerome Navarre serves a version he learned from his father, a butcher.

A green salad dressed with tangy red wine vinaigrette is the perfect accompaniment to this rich cheese custard tart from Le Temps des Vendanges.

Navarre adds hard-boiled eggs to his version of this classic green French sauce, good on anything from fish and cold meats to grilled foods.

These vegetables are served as an on-table condiment at Chez Navarre. They are also great served side by side on their own or with beef or pork.