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, each location provides the atmosphere, service and soundtrack, and the entire team lends verve and style to each event.
Presenting LQ "FOODINGS" IN LONDON
Hosted by Chateau Marmot UK
- EVENT DATES:
-
Thursday, October 31st to Thursday, November 14th
The Menus:
- Oyster (Local) Chicharones, Chipotle, Epazote, Persimmon Pico
- JC David Haddock, Ricotta Lemon Chantilly, Peruvian Potato Salad, Honey Crisp, Maple Syrup Pancetta Chips, -8 Smoked Gelee, Blis Smoked Salmon Roe
- Skate Wing Tempura, Chorizo, Nori, Pumpkin Succotash with Veal Feet, Sea Vegetables
- Uni Rice Porridge, Veal Sweetbread Karaage
- Filo Hare Pie, Huckleberries, Galangal, Kaffir, Brussels Sprouts Leaves in XO Sauce, Quince
- Yogurt Cremeux, Vadouvan Granola, Date Purée, Cardamom Pear Sorbet, Cranberry Gel
- Clams Tostada (Local), Guacamole, Carrots Pico De Gallo, Chipotle, Huitlacoche
- Rabbit Tartare, Yuzu Kosho Shizo Gel, Chocolate Crumbled Soil, Chicken Liver Cardamom Smear
- Crudo Aji Chile Amarillo, Parnips, Rutabaga, Turnips Salad, Watercress Tarragon Varnish, Tamarind Jam, English Muffin
- Chestnut Chowder, Bacon, Corn, Pumpkin Pie Spices, Poached Hen Egg, Huckleberry Hushpuppies
- 24-Hour Lamb Belly “Parmentier” Style, Banana Mashed Potatoes, Rhum, Shallot Confit, Brussel Sprout Leaves
- Persimmon Pudding, Corn Streusel, Corn Panna Cotta, Barley Ice Cream, Pomegranate Gel
- Sea Snail, Soy Butter, Oatmeal, Chorizo, Lobtser Jus, Fennel, Fennel Pollen
- Avocado Smear, Hamachi, Black Sesame Panna Cotta, Black Sesame Powder, Yuzu Curd, Tamari Gel, Tosaka, Blis Char Roe
- Potato Leek Sorrel Soup, Oxtail Grilled Cheese Sandwich, Pickled Beets
- Kimchi Tapioca Pudding, Smoked Ahi Tuna, Mussels, Clams, Morcella, Grilled Trevise
- Pork Cheeks, Prickly Pears Varnish, Polenta, Wild Mushrooms, Market Greens
- Grilled Pumpkin Saffron Custard, Candied Walnuts, Chestnut Ice Cream, Creme Fraiche Whiskey Maple Syrup, Cinnamon Apple Crumble
Sous-Chef Daniel Vasquez & Pastry Chef Anthony Huynh
