Inspired Cuisine


At Tourterelle, the fusion of classic French dishes made with local Vermont products delivers distinctive flavors to the Champlain Valley. Chef Bill's seasonal, market-driven cuisine features traditional dishes with modern twists, such as "Bouillabaise," his signature seafood stew enhanced with zesty red curry and saffron aioli.

The "Vegetarian Tartiflette," a casserole traditionally composed of layered potatoes, bacon, and cheese, pairs local produce with Reblochon, a nutty cheese from the Haute Savoie Mountains of France.

A playful combination of steamed Prince Edward Island Mussels and French fries in "Moules Frites" adds to the menu's originality. The menu also features an array of crêpes-both sweet and savory - including one pairing butternut squash with Misty Knoll chicken and another juxtaposing local Brie with cayenne maple syrup.

Local Ingredients


For Chef Bill, one of the attractions of relocating to Vermont and opening Tourterelle was the “eat local” mentality, including the presence of local ingredients and great potential for partnerships with farmers. Tourterelle belongs to the Vermont Fresh Network and works with area farms to bring the freshest ingredients from the field to the plate. Ingredients are sourced from the following local partners:

  • Misty Knoll Farm (New Haven)
  • Blythedale Farm (Corinth)
  • Willow Hill Farm (Milton)
  • Maple Meadows Farm (Salisbury)
  • Boyden Farm Milk House Market (Cambridge)
  • Legend Farm Fallow Venison (Middlebury)
  • Black River Produce (Springfield)
  • Orb Weaver Farm (New Haven)
  • Gleason Grains (Bridport)
  • Bristol Bakery and Café (Bristol)
  • Lincoln Peak Vineyard (New Haven)
  • Otter Creek Brewery (Middlebury)
  • Switchback Brewing Company (Burlington)
  • Long Trail Brewing Company (Bridgewater Corners)
  • Vermont Coffee Company (Middlebury)
  • Lake Champlain Chocolates (Burlington)
to top button