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
  • 212.627.2308
 
 
 

April 2013

S M T W T F S
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Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
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13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
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17
18
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20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
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27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
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30
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Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam