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 if the event is sold out or you need additional tickets, we will always try to help if we can.

LQ Fooding@MaMaison, May 25
LQ Fooding@MaMaison, June 1
LQ Fooding@MaMaison, June 2
LQ Fooding@MaMaison, June 8
LQ Fooding@MaMaison, June 9
LQ Fooding@MaMaison, July 14

    • SCHEDULED FUTURE EVENT DATES
  • Friday, May 25, 2018 @7.30pm Aperitif, 8.00pm Dinner (SOLD OUT)
  • Saturday, May 26, 2018 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)
  • Sunday, May 27, 2018 @7.30pm Aperitif, 8.00pm Dinner (SOLD OUT)
  • Friday, June 1, 2018 @7.30pm Aperitif, 8.00pm Dinner
  • Saturday, June 2, 2018 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)
  • Friday, June 8, 2018 @7.30pm Aperitif, 8.00pm Dinner
  • Saturday, June 9, 2018 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)
  • Saturday, July 14, 2018 @6.45pm Aperitif,  7.15pm Dinner

The Menu: ” Spring Series 4.0″

Aperitif: Kir

LQ Fooding @MaMaison May 25
LQ@MaMaison – from the market

Butter Bordier Brittany France, Vegetables & Herbs by Apricot Lane Farms and our own garden whenever possible

Amuse:  Rabbit loin
Polenta | Cordyceps | Herbs

1st Course
Louisiana Crayfish
First of the Season “Haricot vert” from the Farm | Mango | Ginger | Garlic chives | Mango olive oil sorbet
2016, “Terres Dorees”, Cremant de Bourgogne, Charme, Jean Paul Brun, Burgundy, France

2nd Course
APRICOT LANE FARMS POACHED EGG | SMOKED HADDOCK | WHITE ASPARAGUS
Poached Egg from Apricot Lane Farm | Smoked Haddock Crudo | white Asparagus | Kimchi Choron | Elote
2016, Domaine de Terrebrune, Rose, Bandol, France

3rd Course
Rouget “Red Mullet”
Fresh Morels | stuffed Cabbage Ronde nice and Chorizo | Sorrel emulsion
2016 , La Pepie, Muscadet, Sevre et Maine sur Lie, Loire Valley, France

4th Course
Sautéed foie | Mulberries
first of the season Mulberries from Apricot Lane Farms | Spinach  
2016, Pinot Noir, “Domaine Ostertag”, Alsace, France

5th Course
Lamb Neck
Apricot lane farms | Braised with star anise and anise seeds | Walla walla onions 2 ways | spicy fennel pico | phyllo  
2014 , Barbaresco, Vicenziana, Sylvio Giamello, Italy

Pre Dessert
Financier – orangette – Macaron

Desserts
First of the season Apricot lane Farms Cherries Cafouti | “Griotte” Cherries Ice Cream |  Chili Chocolate croustillant | Cherry Tarragon Gel | Ganache Almond

Cheese cart (Extra)

Cheese selection

Martha Izquierdo assistant-chef, Franco Lossio Assistant-Chef, Lisa Fang Host, Cat sengsourichanh assistant-chef, Liting and Andrea

6 Courses – Suggested donation of $69 per person (food only)

Menu subject to change due to seasonal availability of ingredients

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