Le Cavalier

"The renowned Le Cavalier boasts a Thanksgiving menu that’s unapologetically French and fall. For $75 per person, diners can enjoy roasted turkey, onion soup, brussels sprouts, foie gras tartine, citrus-glazed ham, and more. Beverage pairings will be available for an additional fee. Diners can make Thanksgiving Day reservations for Thursday, November 28 from 1 pm to 7 pm on Resy." - Ernest Owens

"The elegant Hotel DuPont is not only a national landmark, but also the home of the incomparable Le Cavalier at the Green Room. Renowned Chef Tyler Akin’s rendition on French cuisine has the range: scallop amandine flavored in brown butter and garlic, savory moules frites, and tuna provençal that’s remarkable." - Ernest Owens

"Located in the illustrious Hotel du Pont, Chef Tyler Akin’s take on French cuisine shines through at this national landmark. Their duck cassoulet (served with flageolet beans and Toulouse sausage), lamb tagine, and branzino a la bouillabaisse is worth the drive, time, and toll fees to get there." - Ernest Owens

"Chef Tyler Akin brings his passion for European fine dining to Delaware in this French-forward restaurant at the grand Hotel du Pont. With flavorful dishes — such as the duck cassoulet (served with flageolet beans and Toulouse sausage), lamb tagine, and branzino a la bouillabaisse (generously served with shrimp, scallop, crab, and saffron) — it’s definitely worth the trip across the bridge to dine." - Ernest Owens

"What do you know? Another French option for those dedicated Francophiles out there. Think lamb tangine, lobster tails swimming in champagne Beurre Blanc, and a dining room that will make New Year’s Eve feel appropriately classy. Depending on the hour, seatings increase slightly in price, and reservations can be made on Resy." - Ernest Owens