Le Sélect is pleased to feature Chef Albert Ponzo's Summer menu.

Chef Ponzo's current dishes include Échine d'agneau en Navarin (lamb neck with spring vegetables), steam-roasted salmon on a warm quinoa seed salad, and his now famous Crètes de coq (cock's comb) which he served at the Gordon Ramsay dinner held at Le Sélect. Albert's menu also features ageless classics such as the ones which the most established Bistros in Paris only serve to the locals!

Try his Choucroute Alsacienne, or his Boudin Noir with apples, his Raie Beurre Noisette (skate wings in brown butter and capers), his stuffed pig feet, oxtail ravioli, or sweetbread in Madeira, tongue of Wapiti ravigote, sow's ear and lentil salad, or his neanderthalesque bone marrow with condiments, not to mention his Alberta lamb gigot or the classic steak frites. For desserts indulge in the Île Flottante or the Baba au Rhum - among others.

Chef Ponzo and proprietor Frédéric Geisweiller regularly travel to Paris and New York attending the Paris restaurant show, meeting old acquaintances and friends, re-visiting long-time favourites, discovering new places, searching for innovations, and building the foundation for the current menu. Chef Ponzo's French cuisine interpreted with respect, flair, and imagination has garnered accolades from critics, regular patrons and visitors from France and Québec.

Chef Ponzo's Brunch menu has also been getting great reviews, such as his noix de St-Jacques aux asperges (scallops à la plancha with asparagus spears), or his escalope de foie gras with a thin French Toast, œuf en cocotte, flambé pears and figs compote.