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Chez Philippe offers dishes for fall, spring, summer and winter due to its seasonal menu. The Memphis restaurant creates meals that live up to the expectations of guests seeking the full Forbes Travel Guide Four-Star restaurant experience, using local produce and meats from farms such as Bonnie Blue Farms in Waynesboro, Tenn., and Newman Farms in Missouri. Chef Jason Dallas’ classic French menu with a Southern twist is based on the freshest items available. The fall menu features a Newman Farm Pork Chop served with heirloom pumpkin risotto with sage and Newman Farm bacon. The summer menu featured seared scallops with zucchini and squash, braised leeks and champagne beurre blanc.