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Rêve Birmingham

@reve_bham

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Birmingham’s first & only tasting menu
Modern French cuisine
By Chef Jacob M. Stull
Michelin Guide Recommended

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There are certain techniques and dishes that stay with you forever. Ones that are burned into your hands and memory through years of learning and apprenticeship. The pithivier is one of them. It is a discipline. No shortcuts. No hiding. Every detail matters.
I have long admired the work of Chef Ron McKinlay and his devotion to classical cuisine presented with modern restraint. That philosophy mirrors everything we strive for at Rêve and echoes my own French Canadian roots. With the craftsmanship of Mold Brothers, we are able to execute this dish with the precision and consistency it deserves.
Le Potager en Neige
Pithivier of poulet — chicken thigh, chicken mousse, foie gras, mushroom duxelles, collard greens, chicken confit, red kuri squash. Finished with a squash and pumpkin skin XO made with Marcona almonds and jus gras.
The entire bird in one dish. Nothing wasted. Even the squash and pumpkin skins live on through the XO.
Technique. Respect. Intention.

@rwmckinlay taken in Birmingham, Alabama by @reve_bham

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6 months ago

Apres — The Awakening
Inspired by the peppermint patty, this evolution of our pre-dessert cone cleanses the palate with French black chocolate and crème de menthe cream. Nostalgia, refined.

What once felt distant
now feels familiar,
cool against warmth,
shadowed sweetness lingering.

Time teaches the palate
to listen longer,
to find comfort in contrast.

Some pleasures arrive quietly,
only when you’re ready
to notice them. by @reve_bham

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6 months ago

A glimpse into the first impressions of the evening.
Our canapés are designed as small, deliberate bites that set the rhythm for what follows . seasonal, precise, and rooted in memory.
The opening chapter of the menu.

Fire and salt.
Silk and smoke.
Warm bread torn by hand.
Butter still soft from the churn.
A blade of acid. A spark of heat.
The first breath before the plunge.
The story begins here. taken in Birmingham, Alabama by @reve_bham

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6 months ago

Ten courses of stories, told through farmers’ traditions, French technique, and the memories that shaped them. taken in Downtown Birmingham by @reve_bham

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14 hours ago

Summer menu out now. taken in Downtown Birmingham by @reve_bham

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9 days ago

Check out episode 2️⃣ of our Chef Series across the Magic City as Chef @jacob.m.stull shares his culinary story and work #INBirmingham launching @reve_bham!

Birmingham’s first and only tasting-menu restaurant, @reve_bham is committed to creating a unique dining experience unlike any other. Distinctively crafted and inspired by seasonal flavors, the use of French techniques blended with Southern ingredients creates an immersive foundation that is sure to tell a story. 🍽️✨

Give them a follow, reserve a table for two, and enjoy an evening of fine dining in Birmingham, Alabama! taken in Birmingham, Alabama by @reve_bham

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12 days ago

Pêche Melba
Peach | Vanilla | Tarragon | Raspberry

Created in 1892 by Auguste Escoffier in honor of the Australian soprano Nellie Melba, Pêche Melba remains one of the defining desserts of classical French cuisine. Our interpretation pays homage to that timeless composition while embracing the height of the Southern peach season.

Georgia peaches are set in a vibrant peach gel before being enrobed in white chocolate from Cacao Noël, France. Beneath, vanilla and tarragon ice cream is crowned with crisp meringue, peach purée, and a delicate wafer scented with tarragon and white pepper. At the table, the dessert is completed with a crystal clear raspberry consommé, poured à la minute to bring brightness and fragrance to every bite.

A tribute to Escoffier’s enduring legacy, where technique, restraint, and seasonality transform a simple peach into something unforgettable. taken in Downtown Birmingham by @reve_bham

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16 days ago

La Marée (The Tide)

Live Maine scallops, harvested and shipped the very day they’re caught from the Gulf of Maine. As soon as they arrive, the scallops and coral are separated. The scallops are lightly cured in kombu that grows around them in those same cold waters, while the coral is emulsified into a salsify custard. Paired with Meyer lemon, sea truffle, oyster leaf, and finished with a kombu vinaigrette. The dish is crowned with a delicate cracker of celery root and white pepper.

To my grandfather, who is no longer with us, but I’m sure is still chasing lighthouses in the sky.

The Story

The tide arrives without hurry,
retreating only to return once more.
It shapes the shore,
guides the harvest,
and leaves behind its treasures.

I remember cold summers,
black rocks taking the full weight of the sea,
foam breaking open to reveal life beneath the surface.

The toll of a distant lighthouse,
steady and certain.
My grandfather speaking of how it guides boats home,
a fleeting feeling of safety,
a searchlight visible from everywhere,
cutting through salt air and distance alike.

Every time I smell the ocean,
I return there,
to salt, to seaweed,
and to a man who showed me a world
it felt like only he truly knew.

For a fleeting moment,
the sea reveals what it has kept. taken in Birmingham, Alabama by @reve_bham

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21 days ago

Le Pâturage Provençal (The Provençal Pasture)

Summer is when Freedom Run lamb from Kentucky is at its finest, arriving alongside the season’s sweetest courgettes and squash. The inspiration begins with two of Provence’s most humble classics: navarin and ratatouille.

The loin is removed from the bone, wrapped in a brioche and fine herb crêpe, then baked in the style of a Wellington and served a perfect medium. Opposite it is a roulade showcasing the lamb’s neck, marinated for two days with Provençal herbs and Dijon before being braised navarin style with local turnips and anchovy. The braised meat is folded with smoked eggplant and red pepper gel, then wrapped in ribbons of squash and zucchini, echoing the spirit of ratatouille in a new form.

Finished with a deeply reduced jus from the navarin braise, the dish explores how rustic countryside cooking can become something refined without losing its soul.

Anton Ego would have had quite the day with this perspective. taken in Downtown Birmingham by @reve_bham

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23 days ago

Mignonnette (Coarsely Cracked Pepper)

Sweetbread | Au Poivre | Rösti | Green Peppercorn

Mignonnette, the French term for coarsely cracked pepper, lends its name to this dish and the philosophy behind it. Steak frites is a classic for a reason, and so is sauce au poivre. Our interpretation shifts the focus away from a heavy pan sauce and toward the complexity, aroma, and warmth of pepper itself.

“It starts with the perfect sauce,” says Chef Jacob. Every sauce at Rêve begins as a consommé before becoming a finished sauce, creating greater clarity, elegance, and depth of flavor. Veal stock is clarified with ground veal and thyme, then transformed into an au poivre with hand cracked black pepper, green peppercorns, and Cognac.

The sweetbreads are soaked in the buttermilk left from our butter making, gently poached, cooked sous vide, and pressed overnight before being carefully seared and basted with butter and garlic. Never deep fried.

At the table, the dish is completed with a crisp potato and celeriac rösti topped with our house fermented crème fraîche, spooned tableside. The rösti becomes the perfect vehicle for every last drop of sauce.

A celebration of classical French technique, where the sauce is the star and indulgence is found in restraint. taken in Downtown Birmingham by @reve_bham

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a month ago

Still thinking about this absolute dream of a dinner at Rêve. Birmingham’s fine dining scene is truly unmatched right now. We started with the canapés and La Cueillette, but the real stars of the night were the main choices. If you go, you have to try the Gulf of Maine Scallop, that scallop roe flan is unreal. For the mains, the spear-caught flounder with vadouvan machoux and the Freedom Run lamb were both cooked to absolute perfection. We did the wine pairing and it elevated every single course. Finished the night with the Lait et Miel (almost burnt cream + Georgia honey) and the Déjà Là dark chocolate dessert. Every review I read said this place was an absolute masterpiece, and they were right. Exceptional service, incredible atmosphere, and easily one of the best meals I’ve ever had.

#birmingham #alabama #bham #birminghamfood taken in Rêve by @reve_bham

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a month ago

Every season asks a lot of the people behind the scenes.

Long days, late nights, constant refinement, and an unwavering commitment to making every service better than the last. We’re incredibly proud of what our team has accomplished, but we’re just as proud to give them something they’ve earned: time to rest.

Rêve will be closed for a short summer break and will reopen Tuesday, July 8. Reservations for our return are now open, and we can’t wait to welcome you back.

Thank you for supporting a restaurant that believes taking care of its team is just as important as taking care of its guests. A little rest today means we come back inspired, energized, and ready to create unforgettable evenings once again.

We’ll see you on 7/8. Bonnes vacances! taken in Downtown Birmingham by @reve_bham

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a month ago