Spring is finally in full swing at Brasserie Mon Chou Chou. From Provençal to Lyonnaise dishes, San Antonio’s leading modern French restaurant recently debuted a seasonal menu that promises to strike a cord of nostalgia and awe.

 

Executive chef Laurent Rea presents diners with options that span the diverse regional cooking styles of France. On the classical side, guests can order dishes as simple as baguettes slathered in silky butter or ravioles filled with comte. Imaginative dishes include a French pesto dotted with sauteed tiger shrimp or a salade Lyonnaise with an addition of chicken liver. Whichever route a meal takes at Mon Chou Chou, there’s always a choice to create an experience that’s elevated yet casual.

 

“At Mon Chou Chou, we always place an emphasis on utilizing the freshest ingredients,” says Rea, who trained in Strasbourg, France. “But with the arrival of spring, we took it as a chance to revamp parts of the menu for a delectable refresh.”