Maîtres Cuisiniers de France chefs in the Beard House kitchen
Foie Gras Crème Brûlée with Fig–Pear Compote and Chocolate Cones
Pork Belly with Capers, Lemon Meringue, Parsley, and Citrus Brown Butter
Lobster Bisque with Morel Ragoût
Crab Gelée with Green Apples, Cucumbers, and Celery Crème
Chilled Ratatouille with Sheep’s Milk Ricotta, Basil, and Saffron Aïoli
Vermont Quail Ballotine with Chopped Condiments
Braised Sweetbreads and Artichokes with Crayfish Coulis
Braised Halibut with Vegetable Chutney and Natural Jus
Roasted California Squab Breast and Leg Confit with Summer Vegetables and Pan Jus
Chocolate Mousse with Candied Orange and Bergamot
Dinner

Bastille Day Celebration

Presented by Maîtres Cuisiniers de France

Marc Bauer
The International Culinary Center, founded as the French Culinary Institute, NYC

Olivier Desaintmartin
Caribou Café and ZINC Restaurant, Philadelphia

Jean-Louis Dumonet
The Union Club and Chef JLD Consulting, NYC

JBF Award Winner Jean-Louis Gerin
Restaurant Jean-Louis Gerin, Greenwich, CT

Claude Godard
Jeanne & Gaston and Madison Bistro, NYC

Bernard Liberatore
CORE: club, NYC

Jean-Pierre Vuillermet
Union League Café, New Haven, CT

Vive la France! Join us at the Beard House for our annual Bastille Day celebration with an incredibly talented group of French chefs—all of whom are members of the esteemed Maîtres Cuisiniers de France—over a menu of meticulously prepared, modern interpretations of classic French dishes paired with beautiful French wines, bien sûr.

Event photos taken by Tom Kirkman.
 

MENU

  • Hors d’Oeuvre

    • Crème Brûlée au Foie Gras, Compote de Figues et Poire > Foie Gras Crème Brûlée with Fig–Pear Compote and Chocolate Cones
    • Poitrine de Cochon Façon Grenobloise > Crispy Pork Belly with Capers, Lemon Meringue, Parsley, and Citrus Brown Butter
    • Crémeux de Homard, Fricassée de Morilles > Lobster Bisque with Morel Ragoût
    • Tourteau en Gelée, Concombre, Pomme Verte, Céleri > Crab Gelée with Green Apples, Cucumbers, and Celery Crème
    • Ratatouille, Ricotta de Brebis, Basilic, Aïoli au Safran > Chilled Ratatouille with Sheep’s Milk Ricotta, Basil, and Saffron Aïoli
    • Champagne Deutz Brut Classic NV
  • Dinner

    • Petite Ballotine de Caille du Vermont, Sauce Hachée
    • Vermont Quail Ballotine with Chopped Condiments
    • Clos Floridene Graves Blanc 2010
    • Ragoût Fin d’Artichauts et de Ris de Veau, Coulis d’Écrevisse
    • Braised Sweetbreads and Artichokes with Crayfish Coulis
    • The Red Hook Winery Old Vines Chardonnay 2010
    • Coussinet de Flétan, Chutney de Légumes, Jus de Cuisson Réduit
    • Braised Halibut with Vegetable Chutney and Natural Jus
    • Leroy Bourgogne Rouge 2007
    • Poitrine de Pigeon aux Petits Légumes, Cuisse Farcie, Jus Tranché
    • Roasted California Squab Breast and Leg Confit with Summer Vegetables and Pan Jus
    • Château Caronne Ste. Gemme Haut-Médoc 2006
    • Mousse de Chocolat au Confit d’Orange et Essence de Bergamote
    • Chocolate Mousse with Candied Orange and Bergamot
    • Château Les Justices Sauternes 2006
    • Mignardises and Chocolats
    • Wines generously provided by Angels’ Share Wine Imports and the Red Hook Winery.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 07.12.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2013

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