Chef Walter Abrams and his team at the Beard House
Tea Sandwiches with Osetra Caviar and Fines Herbes
Sunchoke Soup with Preserved Kumquats
Salsify and Foie Gras with Honey Vinaigrette
Hay-Baked Sweet Yams with Black Truffle–Kale Nage
Cardoons à la Barigoule with Head Cheese and Mustard
Choux Fleur en Deux Façons with Quince and Black Walnuts
Plating in the Beard House kitchen
Quarry Hill Farm Lamb with Black Chickpeas and Sumac
Vacherin Mont d’Or Manicotti with Celery Hearts
Persimmon Pudding Cake with Raw Milk Ice Cream
Behind the scenes in the Beard House kitchen
Gianduja Chocolate Crêpe Mille-Feuille
Dinner

Le Bec Fin’s Next Chapter

Proprietor Nicolas Fanucci and Walter Abrams
Le Bec Fin, Philadelphia

For more than four decades, Le Bec Fin has been a Philadelphia institution, serving as the venerable grande dame of French cuisine in America. Now under the leadership of former manager Nicolas Fanucci and executive chef Walter Abrams, both of whom honed their talents at the French Laundry, the iconic restaurant has begun an exciting new chapter.

Event photos taken by Jeffrey Gurwin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Tea Sandwiches with Osetra Caviar and Fines Herbes
    • Sunchoke Soup with Preserved Kumquats
    • Pike Quenelles
    • Salsify and Foie Gras with Honey Vinaigrette
    • Champagne Beaumont des Crayères Grand Rosé 2002
  • Dinner

    • Hay-Baked Sweet Yams with Black Truffle–Kale Nage
    • Charles Hours Cuvée Marie Jurançon Sec 2011
    • Cardoons à la Barigoule with Head Cheese and Mustard
    • Château de la Maltroye Chassagne-Montrachet 2001
    • Choux Fleur en Deux Façons with Quince and Black Walnuts
    • Domaine Les Aphillanthes Clementia Blanc Côtes du Rhône 2011
    • Quarry Hill Farm Lamb with Black Chickpeas and Sumac
    • Domaine Habrard Laurent Habrard Crozes-Hermitage Rouge 2003
    • Vacherin Mont d’Or Manicotti with Celery Hearts
    • Clotilde Davenne Crémant de Bourgogne Extra Brut NV
    • Persimmon Pudding Cake with Raw Milk Ice Cream
    • Château du Trignon Muscat de Beaumes de Venise 2008
    • Gianduja Chocolate Crêpe Mille-Feuille
    • Porto Kopke 20-Year-Old Tawny Port NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 01.29.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

January 2013

S M T W T F S
30
31
1
2
3
4
5
 
 
 
Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
6
7
8
9
10
11
12
 
 
 
 
 
13
14
15
16
17
18
19
 
 
High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
New England Bounty Wed, 01.16.2013
 
Chicago Thu, 01.17.2013
 
Neighborhood Gem Thu, 01.17.2013
 
 
Jazz at Lincoln Center Sat, 01.19.2013
 
Richmond, VA Sat, 01.19.2013
 
20
21
22
23
24
25
26
Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
Beaver Creek, CO Fri, 01.25.2013
 
 
Love, Umbrian Style Sat, 01.26.2013
 
27
28
29
30
31
1
2
Midwinter Brunch Sun, 01.27.2013
 
Inspired New England Mon, 01.28.2013
 
Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
Beard on Books Wed, 01.30.2013
 
Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
JBF Kitchen Cam