From the restaurant's website:
"[Au Petit Chavignol serves] local and imported cheeses, charcuterie, house-made terrines, fondue, raclette and more. We try to make our own preserves whenever possible."
Beer and wine available. Serving lunch Mon–Fri, dinner and late-night nightly. Sat–Sun brunch 11 am–3 pm.
"There isn’t a single thing about it that I don’t completely adore. Must-have: a bubbling fondue of Emmenthal, Gruyere, Comté, and Beaufort cheese served with enough cornichons and bread cubes to explode a fat duck ($22)."
— Andrew Morrison, Westender, Jan. 17, 2009
From the restaurant's website:
"[Au Petit Chavignol serves] local and imported cheeses, charcuterie, house-made terrines, fondue, raclette and more. We try to make our own preserves whenever possible."
Beer and wine available. Serving lunch Mon–Fri, dinner and late-night nightly. Sat–Sun brunch 11 am–3 pm.
"There isn’t a single thing about it that I don’t completely adore. Must-have: a bubbling fondue of Emmenthal, Gruyere, Comté, and Beaufort cheese served with enough cornichons and bread cubes to explode a fat duck ($22)."
— Andrew Morrison, Westender, Jan. 17, 2009