LQ “Foodings”

Our “fooding” events combine unique culinary offerings and art inspired beautiful seasonal ingredients – creating a one-of-a-kind event each time. The Chef cooks what he wants, @MaMaison provides the atmosphere, service, the floral garden in the summer, winter months a cozy fireplace, and the entire team lends verve and style to each event. Watch BRAVO TV.COM “getting off the menu” Season 2 Episode 5 for what to expect at our Fooding events.

LQ@MaMaison Supper Club Tickets available, contact us at lq@bistrolq.com if you need help on selecting your tickets/dates even if the event is sold out and you need additional tickets, we will always try to accommodate most requests if we can.

Egift Cards available here

Current guests who enrolled our loyalty program can check their points here or if you want to join/enroll our program enrollment to our loyalty program

LQ Fooding@MaMaison, January 25
LQ Fooding@MaMaison, February 8
LQ Fooding@MaMaison, February 14
LQ Fooding@MaMaison, February 15

 

SCHEDULED FUTURE EVENT DATES

IT IS THE SEASON FOR PERIGORD BLACK TRUFFLES AND OUR FIRST POPUP OF THE NEW DECADE STARTS JANUARY 11 AND 18 IN PASADENA – OUR FIRST POPUP IN OUR NEW LOCATION MAMAISON 2.0 STARTS JANUARY 25.

we are running very seasonal menus, therefore we do not know the availability of all ingredients yet and the menu can change pending Availability at the market – quality, sourcing, and seasonal are our challenges…. Our produce and protein highly recommended from Apricot Lane Farms when ever possible and our own garden.
Butter Bordier Brittany France, Vegetables & Herbs by Apricot Lane Farms and our own garden whenever possible.

LQ @ MaMaison iteration 2.0

homemade Black Truffle Brioche – beurre bordier demi-sel infused with Melano – Black Truffle corn Tortilla

Amuse :
Santa Barbara Petit gris “Snails” | Leeks Tart | praline | Black Truffles

First Course
Pacific Lobster | Heart of Palm | Avocado | Infused black truffle Yuzu Vinaigrette
JOTO YUZU SAKE

Second Course
Black Sesame Cream Puff | Nori and Miso emulsion | Sea Urchin “Uni”
2018 BENITO SANTOS “SAIAR” ALBARINO RIAS BAIXAS, SPAIN

Third Course
Wild Turbot | Gingered Chicken Broth Infused with Perigord Black Truffles| Salsify | Crosnes | Bone Marrow
2015 HUET MOELLEUX “LE HAUT LIEU” VOUVRAY, LOIRE VALLEY, FRANCE

Fourth Course
last of the season Wild Pigeon | Mango Chutney | Truffled ALF Sun-choke Mashed | Sun-choke Chips
2017 PENCE RANCH SANTA RITA HILLS PINOT NOIR, CALFORNIA

Fifth Course
Sautéed FG | Huckleberries | Pomegranate Confit | Lentil Stewed with Black Truffle
2017 LA BARTHASSADE “LES GRAVETTES” TERRASES DU LARZAC, LANGUEDOC-ROUSSILLON, FRANCE

Sixth Course
“Blanquette de Veau” | ALF young turnips and young carrots | First of the season english peas | first of the season Morels | Melano Mole
2015 TIGNANELLO MARCHESE ANTIINORI CHIANTI CLASSICO RISERVA, TUSCANY, ITALY

Cheese Cart (extra) Hopefully !!!! Lol!!!

Pre-Dessert

Dessert
Truffle Millefeuille | Chicoree Truffle Ganache | Chestnut Cremeux | Blood Orange | Cassis Smear

Caneles – Financier – Cat’s Macaron – Chocolates

Cheese Cart

Selection of non pasteurized cheeses imported from France (up to 30 selections)
3 cheeses – $15   /   5 cheeses – $23    /   7 cheeses –  $30  
$5 for add’l Cheese / $5 for Truffle Honey / $3 Bordier butter 3 choices available

Cat sengsourichanh Sous-chef, Liting, Andrea, Franco, Ernesto, Sage, Armando, Imani, Jorge, Dennis, Anna, Jackie, Lyman, Seng, Ana

Suggested donation of $95 per person (food only) –  Wine pairing from Mission Wines Sommelier Chiara Shannon

Menu subject to change due to seasonal availability of ingredients

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