Mathias Gervais and his team at the Beard House
Crispy Langoustine en Papillote with Basil and Parsley Coulis
Les Cônes > Avocado Mousse, Hamachi, Chive, and Key Lime Zest Cones
Aubergine Tartlets with Smoked Eggplant Caviar, Petite Jardinière Crisps, and Cumin-Scented Croutons
e Caviar > Layers of Dungeness Crab, Fine Lobster Jelly, Crème Fraîche, and Russian Osetra Karat Amber Caviar
Cannelloni with Maine Scallops, Seaweed Butter, Eggs Mimosa, Chives, 24-Month-Aged Parmigiano-Reggiano Emulsion, Lardo di Colonnata, and Truffles
Pan-Seared Big-Eye Tuna with Bell Peppers, Capers, Tomato Confit, Preserved Lemon, Onion Rings, Tuna Jus, Piment d’Espelette, and Summer Fines Herbes
Slow-Braised Wagyu Beef Cheeks with Seasonal Garden Vegetables, Chickpeas, Taggiasca Olives, Croquant Sauvignon, and Pensato Citrino Oil
Pecan-Infused Orgeat with Baileys Irish Cream and Almond Foam
Baba au Rum with Brioche Punch, Crème Madame, and Saint James Rum
Dinner

South Beach Sophisticate

Mathias Gervais

The Setai, Miami Beach, FL

For this spectacular dinner, chef Mathias Gervais has designed a menu that reflects his personal culinary journey, which spans from his native Provence and training at Michelin-starred restaurants throughout France and Italy to his current role as the executive chef at the ultra-luxurious Setai hotel in Miami’s South Beach.

Event photos by Lisa Ozag.

Related Info:

MENU

  • Hors d’Oeuvre

    • Crispy Langoustine en Papillote with Basil and Parsley Coulis
    • Les Cônes > Avocado Mousse, Hamachi, Chive, and Key Lime Zest Cones
    • Aubergine Tartlets with Smoked Eggplant Caviar, Petite Jardinière Crisps, and Cumin-Scented Croutons 
    • Champagne Pommery Apanage Brut Rosé NV
  • Dinner

    • Le Caviar > Layers of Dungeness Crab, Fine Lobster Jelly, Crème Fraîche, and Russian Osetra Karat Amber Caviar 
    • Champagne Pommery Apanage Brut NV
    • Cannelloni with Maine Scallops, Seaweed Butter, Eggs Mimosa, Chives, 24-Month-Aged Parmigiano-Reggiano Emulsion, Lardo di Colonnata, and Truffles 
    • Pala Stellato Vermentino 2011
    • Pan-Seared Big-Eye Tuna with Bell Peppers, Capers, Tomato Confit, Preserved Lemon, Onion Rings, Tuna Jus, Piment d’Espelette, and Summer Fines Herbes
    • Vincent Girardin Les Vieilles Vignes Gevrey-Chambertin 2010
    • Slow-Braised Wagyu Beef Cheeks with Seasonal Garden Vegetables, Chickpeas, Taggiasca Olives, Croquant Sauvignon, and Pensato Citrino Oil
    • Tolaini Valdisanti 2008
    • Pecan-Infused Orgeat with Baileys Irish Cream and Almond Foam
    • Baba au Rum with Brioche Punch, Crème Madame, and Saint James Rum
    • The Rare Wine Co. Historic Series Boston Bual Special Reserve Madeira NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 06.04.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2013

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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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