Join the Good King’s Chloe Grigri and Chef Aaron Bennawit as they prepare a Cave à Manger style evening of al a carte seafood and cider paired with the traditional cidre of Normandy and Brittany and the resurrected cidre of the Loire Valley.
"Cave à Manger" at The Good King Tavern typically translates to live cheese counter + lots of hard-to-come-by wines by-the-glass. For Philly Cider Week, The Good King Tavern is tweaking the program. The live cheese counter will double as a raw bar with cheeses hailing from Normandy (think gooey Camembert) and oysters shucked before your eyes. Instead of wines by-the-glass, ciders will be pouring from the coastal towns spattering Normandy and the Loire Valley. The chalkboard will be chock-full of French North Atlantic classics like Marmite Dieppoise and Lobster à la Normande.
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