Set back off Main Street, La Ferme occupies a 1904 guesthouse, once belonging to the Victorian-style Pink House, a historical landmark, circa 1855, on Genoa Lane. Framed by towering noble trees, the little house nestles neatly in its rustic setting. No matter the season – whether brushed in Monet’s pastels or winter’s white – La Ferme is loaded with charm.
Coq Au Vin
While La Gourge is La Ferme’s meticulous steward, his chef, who has worked with him for 23 years, rules the kitchen. Here, in Yves Gigot’s realm, the emphasis is on cooking with the freshest ingredients. Produce comes from local, organic fields or is picked from La Ferme’s garden. Trimmer Outpost, across the street from La Ferme, supplies the all-natural, grass-fed beef. Hearty breads, charcuterie bites of pâté and smoked duck, silky ice creams, and fragrant fruit tarts are all house-made.
Warm Montrachet Goat Cheese Salad
Gigot’s cyclical menu is based on seasonal ingredients: a delicate heirloom tomato salad in summer, a roasted quail salad capped with wild mushrooms in winter. Monkfish replaces a wild King salmon summer entrée and caramelized apple tart slips into place when plums are past their prime.
For details, visit Lafermegenoa.com.
