LQ IN THE NEWS

CHEESE PROFESSOR, AND JOSHUA LURIE REVIEWING OUR CHEESE STORE AND CHEESE CART

https://www.cheeseprofessor.com/blog/lq-foodings-mamaison-cheese-cart-southern-california?fbclid=IwAR02ibTIuEfEA3gRoHGvnuKXw6QYPazxoG0eNplRTN0NIpxWcspb0rCktRY

 

 

ARROYO MONTHLY POPUP REVIEW FROM FRIER MCCOLLISTER

Chef Laurent ‘LQ’ Quenioux fights fierce competition
By Frier McCollister READ MORE HERE https://arroyomonthly.com/pop-up-king-holds-court/

If there is a classically trained, fine dining chef in Los Angeles who was best positioned to weather the turbulent exigencies and uncertainties of the pandemic, it is chef Laurent Quenioux.  

A native of the Loire Valley’s Sologne, Quenioux has been pivoting masterfully since he arrived in Los Angeles in 1981. 

Quenioux has had a successful run since moving to LA — the 7th Street Bistro in Downtown Los Angeles opened in 1983; the small and eccentric Bistro K in South Pasadena; and the lauded Bistro LQ, which closed in 2013. He anticipates tastes and trends without sacrificing quality or his vision of French cuisine with a fresh California spin on it. READ THE ALL ARTICLE HERE https://arroyomonthly.com/pop-up-king-holds-court/

 

 

2021 UPDATES POPUP REOPENING NEW VENUES PASADENA, HOLLYWOOD, VENICE, OC, CORONA

For the past 5 years, Chef Laurent Quenioux and his team “LQ Foodings” has resided in Highland Park, featuring their “Ma Maison” dinners. Chef Laurent invited guests into a private home and featured a tasting menu that has been called some of the best underground dining in Los Angeles. Over the years the team has focused on seasonal menus with produce from local farms and purveyors. 

With the current change in the economy and unforeseen circumstances, the team had no choice but to look into a new location. Of course, Chef Laurent started to look into homes within the LA area but the options were beginning to dwindle in order to find a viable space to use for the Ma Maison pop up dinners, but that was also within the budget. Unfortunately, the market in LA was not going to work out. So the tough decision came to venture out east. After many months of searching and finding funding, a new location was finally procured.

The new location is situated between the 71 and 91 freeways 20 minutes from Irvine (at the county line). Many people are unfamiliar with the area, but the space and location fit all of the needs for the team. We are excited to be entering a new market but are also hoping that our LA customers will make the trip out to the new location. Although it seems far, because again people are unfamiliar with the area, in comparison to the traffic that we deal with in LA the traffic and distance isn’t that much further off. Most Los Angelenos are used to spending up to 1 to 2 hours in traffic daily to get anywhere within the LA borders, why not spend that time and venture to a new area?  

The new space will allow the team to feature much more than ever before. The inside seating will allow guests a first-hand look at the kitchen as well as limited kitchen bar seating at the Chef’s Table. The space will be very interactive and give guests an insight to how the team creates and cooks such a wonderful tasting menu. During the summer our patio area will invite guests to enjoy a beautiful view of the surrounding hills and vibrant sunsets – also separate seatings will be available. Being in such a new and creative space, the team is excited to share new menu items as well as take-home items that will be available for purchase in our pop-up shop after dinner. As we do understand that some people may be driving further out, we want the experience to be nothing compared to other LA eateries. We truly do hope as a team to flourish in our new location, and that it becomes an inviting space for our guests, collaborations, cooking classes and so much more.

“House-made Breads”

As part of our new creative outlets we have begun to experiment with more bread making from scratch. The team will be using their own starters along with a variety of different styles of breads from different cuisines.

“Promo Codes + Discounts for Returning Guests” 

We understand that the majority of our existing customer base is from further out in Los Angeles, so we would like to extend to our returning guests an incentive to visit our new location. We will be looking into discount codes with Uber directly for guests who are willing to travel together to split costs.

“Extended Tasting Menus + Additional Desserts + Vegetarian tasting once a month” 

Since this new location is a new venture for us, we would like to use the opportunity to make a change ourselves. Being a group of creative minds, we would like to entice guests with new menu items, extended tasting menus and even additional desserts. We want guests to experience something different than the traditional restaurant setting.

LQ has been a pioneer on many occasions, and in numerous locations. His vision has proven him right and others have followed where he first trod. In 1983 he opened 7th Street Bistro in Downtown Los Angeles. Most people thought he was insane to open a restaurant in that location, but it turned out to be a huge success from day one until it closed 10 years after fighting the metro rail construction. Then came Alhambra and South Pasadena, leading the way in to the San Gabriel valley in the early 2000s, followed by the opening of Bistro LQ on Beverly Boulevard, revamping the area and paving the way to many trendy eateries in the area today! 

Of course then came @ MaMaison pop-up at the home in Highland Park and once again, 10 years prior to the trendy area that Highland Park became. Once again LQ was ahead of the curve! He now believes that the future of the most interesting new food trends will come from the 91 corridor, from Costa Mesa to Riverside via the Pomona area including Claremont and the surrounding towns. This will become the best place to enjoy great foods and local gastronomy!

 

 

OC Register Brad Johnson review 2021

Review: French bistro from the ‘00s comes back to life as delivery service

Critic Brad A. Johnson reveals how to get a 4-course French meal delivered to your home from a popular bistro that no longer exists.


 

 

Andy Wang for Food & Wine Magazine

July 25 2017

One of L.A.’s Best Tasting Menus Is in the Backyard of a Highland Park House
Chef Laurent Quenioux @MaMaison  with a six-course dinner and some seriously spectacular cheese
read the full review

 

 

“getting off the menu” Bravo TV.com

June 5 2017

WATCH THE VIDEO LINK BELOW

Try the Best Cheese Cart in L.A. Again,
Chef Laurent Quenioux @MaMaison  with a six-course dinner and some seriously spectacular cheese

Bravotv.com’s digital series Going Off the Menu takes viewers on an exclusive culinary adventure as host Graham Elliot uncovers the most delicious offerings within Los Angeles’ underground food scene. From a secret supper club serving smuggled cheeses to an eight-course liquid dinner, join Lance Bass, Cheryl Burke, Reza Farahan, and more as they give fans the secrets to unlock these extraordinary food experiences.

When it comes to his famous cheese cart, chef Laurent Quenioux doesn’t pull any false modesty. “We have the best cheese cart in the country,” he says, backing up the assertion with facts that are sure to excite those who get excited about such things—overall, the selection, which changes with the seasons and availability, showcases around 50 different varieties, 40 of which are raw milk cheeses from France and around ten that are produced by artisanal makers in the U.S.

Watch season 2 episode 5>

 

 

Try the Best Cheese Cart in L.A. (Maybe Even the Country)

January 2016

Try the Best Cheese Cart in L.A. (Maybe Even the Country) at Taix This Weekend
Chef Laurent Quenioux is popping up in Echo Park with a six-course dinner and some seriously spectacular cheese

January 6, 2016 Valentina Silva Chefs and Restaurateurs, Dining, Food 0 Comments

When it comes to his famous cheese cart, chef Laurent Quenioux doesn’t pull any false modesty. “We have the best cheese cart in the country,” he says, backing up the assertion with facts that are sure to excite those who get excited about such things—overall, the selection, which changes with the seasons and availability, showcases around 50 different varieties, 40 of which are raw milk cheeses from France and around ten that are produced by artisanal makers in the U.S.

Read Article>

 

 

London 2013 Recap: Huffington Post UK

November 2013

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Pop up restaurants have been an integral part of the London food scene for several years now and the trend sees no sign of abating. They haven’t, however, been seen as much outside of the capital. Chateau Marmot, the brainchild of Theo Cooper and Danielle Treanor…

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London 2013 Recap: We Love Food

November 2013

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…For Laurent Quenioux is one of the world’s most exciting pop-up chefs and was over in London for his debut performance. A couple of years back Laurent left a permanent chef’s role to become LA’s favourite roaming pop-up pioneer. Mixing unusual venues (the rooftop at Barney’s) and imaginative food (nine course cannabis-tasting menu anyone?) he perfectly captured that Californian spirit of adventure. All this off-the-wall inventiveness and experimentation from a French classically trained Michelin starred chef, who’d have thought it?

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London 2013 Recap: More Gorgeous

November 2013

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To eat the most exciting food at the best prices, sometimes a little tramping of the streets is required, down cobbled streets and through industrial archways. Thus we found ourselves in East London, on the hunt for a Marmot hidden behind a man with a clipboard under a violet street light…

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