On Monday, February 2nd, 2015 Beacon Hill Hotel & Bistro will serve crepe specials in honor of Le Jour des Crêpes (also known as la Chandaleur), a French holiday honoring the end of the Christmas season. Guests can indulge in a variety of Executive Chef Lucas Sousa’s sweet and savory crepes during breakfast, lunch and dinner service with selections such as Roasted Mushroom, Gruyère and Rosemary, Braised Chicken, Béchamel and Escarole, as well as Citrus Crème Pâtissière, Grand Marnier and Caramel.
While celebrated differently in many cultures, la Chandaleur always takes place 40 days after Christmas on February 2nd. In France it’s tradition to eat crepes after 8PM, and it is said that if a cook holds a coin in one hand and successfully tosses a crepe with a frying pan in the other, the household will be prosperous throughout the year. Beacon Hill Hotel & Bistro invites guests to celebrate the end of the holiday season and spring ahead with a sweet or savory traditional treat. Reservations are recommended and can be made by calling 617-723-7575.
Banana, Walnut Butter, Smoked Honey
Smoked Salmon, Egg, Crème Fraîche, Chive
Lunch (with salad), $12
Roasted Mushroom, Gruyère, Rosemary
Cured Ham, Swiss Cheese, Dijon, Arugula
Cloumage Cheese, Spinach, Braised Artichokes, Hazelnuts
Braised Chicken, Béchamel, Escarole
Dessert (offered during lunch and dinner service), $6
Citrus Crème Pâtissière, Grand Marnier, Caramel