Frederic Kieffer with members of his team at the Beard House
Almond-Crusted Frogs’ Legs with Romanesco
Escargot–Goat Cheese Turnovers
Grilled Mackerel with Bell Pepper Chutney
Head Cheese and Foie Gras Duo with Date Chutney, Pickled Mustard Seeds, and Gilberti's Petite Edibles
Warm Salmon Niçoise with Olive-Crusted Quail Egg, Artichokes, and Pickled Mussels
Stonington Sea Scallop with Hen of the Woods Mushrooms, Brown Butter-Rutabaga Purée, English Peas, Red Verjus, and Prescott Cheese Waffle
Chef Frederic Kieffer plating in the Beard House kitchen
Preserved Lemon–Scented Lamb Loin with Stuffed Baby Eggplant and Garbanzo Bean Fritter
Behind the scenes in the Beard House kitchen
Caramel–Port Wine Tart with Cocoa Nibs Ice Cream
Slicing tarts in the Beard House kitchen
Dinner

Sophisticated French

Frederic Kieffer

Artisan, Southport, CT, and l’escale, Greenwich, CT

Though just a short jaunt from New York City, Greenwich’s l’escale restaurant feels like a trip to the Côte d’Azur, thanks to the cuisine of Frederic Kieffer. Join this native French chef when he presents an alluring menu of dishes from l’escale and Artisan, his New England tavern.

Event photos taken by Tom Kirkman.

Related Info:

MENU

  • Hors d’Oeuvre

    • Onion Pie with Cured Sardines
    • Almond-Crusted Frogs’ Legs with Romanesco
    • Escargot–Goat Cheese Turnovers
    • Bouillabaisse Shooters
    • Grilled Mackerel with Bell Pepper Chutney
    • Champagne Vranken Demoiselle Grand Cuvée Brut Rosé NV
  • Dinner

    • Head Cheese and Foie Gras Duo with Date Chutney, Pickled Mustard Seeds, and Gilberti's Petite Edibles
    • Domaines Barons de Rothschild Réserve Spéciale Bordeaux Blanc 2010
    • Warm Salmon Niçoise with Olive-Crusted Quail Egg, Artichokes, and Pickled Mussels
    • Domaine du Vieux Lazaret Châteauneuf-du-Pape 2009
    • Stonington Sea Scallop with Hen of the Woods Mushrooms, Brown Butter-Rutabaga Purée, English Peas, Red Verjus, and Prescott Cheese Waffle
    • Domaine Fleurot-Larose Chassagne-Montrachet 1er Cru Morgeot 2010
    • Preserved Lemon–Scented Lamb Loin with Stuffed Baby Eggplant and Garbanzo Bean Fritter
    • Domaine Clape Renaissance Cornas 2008
    • Caramel–Port Wine Tart with Cocoa Nibs Ice Cream    
    • Bertani Recioto 2008

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 03.23.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

June 2014

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Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Foraged Along the Way Tue, 06.03.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Duck, Duck, Duck Wed, 06.04.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Wölffer Wine Celebration Thu, 06.05.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Texas 'Cue Lunch Fri, 06.06.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
Washington, D.C. Sun, 06.08.2014
 
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Bend, OR Mon, 06.09.2014
 
Louisiana Heirloom Mon, 06.09.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
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Town and Lowcountry Tue, 06.10.2014
 
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Beard on Books Wed, 06.11.2014
 
A Night of Film and Food Wed, 06.11.2014
 
Carla’s Hot Italian Wed, 06.11.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Michelin Star Thu, 06.12.2014
 
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Walking Through Naples Fri, 06.13.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
Seattle Sun, 06.15.2014
 
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Boston Birthday Mon, 06.16.2014
 
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The Craft of Lehigh Valley Thu, 06.19.2014
 
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Bay Area Brasserie Fri, 06.20.2014
 
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Southern Soul Sat, 06.21.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
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French-Italian Fête Mon, 06.23.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
Enlightened Eaters Tue, 06.24.2014
 
Hudson Valley Bounty Tue, 06.24.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
Calabasas, CA Thu, 06.26.2014
 
Game, Guts, and Off-Cuts Thu, 06.26.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
 
Greenhouse Gallery Thu, 05.01.2014
 
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Greenhouse Gallery Thu, 05.01.2014
 
Greenhouse Gallery Thu, 05.01.2014
 
 
 
 
 
 
 
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