Florian Hugo and his team at the James Beard House
Florian Hugo at the James Beard House
Foie Gras Confit with Chutney on Toasts
Pheasant Velouté with Garlic Sausages, Vegetable Matignon, and Foie Gras Toast
Sea Scallops with Pumpkin Purée, Shiitake Mushrooms, Watercress, Chardonnay Sauce, and Amaretto Reduction
Behind the scenes in the James Beard House kitchen
Bacon-Wrapped Venison with Roasted Fall Fruits and Vegetables, Horseradish-Celeriac Purée, and Grand Veneur Sauce
Chocolate-Chestnut Cake with Bittersweet Chocolate Ganache, Chestnut Cream, Lemon Sorbet, and Cognac-Chocolate Sauce
Dinner

Fall French Elegance

Florian Hugo

Brasserie Cognac and Brasserie Cognac East, NYC

After honing his craft by globe-trotting among the world-renowned Alain Ducasse restaurants in Paris, London, Monaco, and New York City, Provence-born chef Florian Hugo now helms the kitchens at Manhattan's chic Brasserie Cognac and Brasserie Cognac East, where he prepares refined French cuisine with a modern, urban twist.

 

Event photos taken by Krishna Dayanihi.

 

Related Info:

MENU

  • Hors d'Oeuvre

    • Miniature Cheese Soufflés
    • Miniature Tuna Tarts
    • Miniature Tomato Tarts
    • Foie Gras Confit with Chutney on Toasts
    • Saumon Mariné 
    • Signature Do-Re-Mi > Champagne La Caravelle Cuvée Nina With Hennessy Vs Cognac, St-Germain, Peach Sugar, And Green Apple
    • Dominique Cornin Beaujolais Blanc 2012 
    • Famille Perrin Côtes-Du-Rhône Villages 2010
  • Dinner

    • Cheese Puffs
    • Pheasant Velouté with Garlic Sausages, Vegetable Matignon, and Foie Gras Toast
    • Tortoise Creek Wines Le Verger Viognier 2012 
    • Sea Scallops with Pumpkin Purée, Shiitake Mushrooms, Watercress, Chardonnay Sauce, and Amaretto Reduction
    • Château Rives-Blanques La Trilogie Limoux 2010 
    • Bacon-Wrapped Venison with Roasted Fall Fruits and Vegetables, Horseradish-Celeriac Purée, and Grand Veneur Sauce
    • Gilles Flacher Les Reines Saint Joseph 2010
    • Chocolate-Chestnut Cake with Bittersweet Chocolate Ganache, Chestnut Cream, Lemon Sorbet, and Cognac-Chocolate Sauce
    • Henri Giraud Solera Ratafia De Champagne NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 10.23.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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