10/31/2025
The Mayflower’s October Chef Experience featured a curated selection of French-inspired dishes and thoughtful wine pairings that reimagined classic flavors with fresh, inventive flair. Residents were treated to menu items like Vueve Clicquot poached lobster with lemon hollandaise mousse, crisp pears and chervil, and peppered duck breast with parsnip mousseline, tamari-maple reduction and Blackberries. For dessert, they indulged in lemon sponge cake layered with strawberry mousse, white chocolate, strawberry crunch and warm crème anglaise.