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
  • Call 212.627.2308 to reserve
 
 
 

January 2014

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Winter’s Tale Thu, 01.09.2014
 
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New York Hot Spot Mon, 01.13.2014
 
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Winter Fancy Tue, 01.14.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Chesapeake Bounty Wed, 01.15.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
Midwinter Lunch Fri, 01.17.2014
 
Kohala Coast, HI Fri, 01.17.2014
 
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Kohala Coast, HI Fri, 01.17.2014
 
Richmond, VA Sat, 01.18.2014
 
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Beard on Books Wed, 01.22.2014
 
Wine Country Enchantment Wed, 01.22.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Winter Farm Harvest Thu, 01.23.2014
 
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Eat. Drink. Barcelona. Fri, 01.24.2014
 
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Mexico Meets Maine Mon, 01.27.2014
 
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Hamptons Style Tue, 01.28.2014
 
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Collards and Carbonara Wed, 01.29.2014
 
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Vintage Brews Thu, 01.30.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
California Heirloom Fri, 01.31.2014
 
 
JBF Kitchen Cam