Events / Dinner

Regional Spotlight: Georgia Meets Provence

Thu, May 23, 2019

7:00 PM
The Beard House
Member Price: $140 Public Price: $180 Phone: 212.627.2308
Cancellation and Food Allergy Policy

Nick Leahy

AIX and Tin Tin, Atlanta

After growing up spending summers with his family in Aix-en-Provence, chef Nick Leahy is now making full use of French flavors and techniques in his Atlanta restaurant AIX and wine bar Tin Tin. We’ve invited this talented young Chefs Boot Camp alum to bring a glimmer of the French countryside to the Beard House!

Click here to see photos from this event.


Hors d’Oeuvres

Chicken Liver Toasts with Strawberry–Rhubarb Compote and AIX Brioche 

Anchoïade-Stuffed Gruyère Gougerès

Pickled Mussel Escabèche with Cucumber, Mint, and Lemon

François Montand Brut Sparkling Rosé NV


Poached Asparagus Salade Niçoise with Georgia Egg Yolk Emulsion, Marinated Olives, Crispy Potatoes, and Pickled Alabama Oysters

Weingut Steininger Loisium Reserve Grüner Veltliner 2016

Fennel Pollen and Espelette Pepper–Cured Salmon with Spring Pea–Shiitake Salad, Spiced Carrot Purée, and Nero Tondo Radish

Failla Chardonnay 2017

Fromage Blanc–Ramp Ravioli with Preserved Lemon Nage, Black Garlic–Rubbed Pork Belly, and Ramp Top Pistou

Domaine Matrot Santenots Volnay Premier Cru Pinot Noir 2015

Slow-Roasted Flatiron Steak with Herbs de Provence, Smoky Foie Gras Butter–Braised Artichoke, and Pommes Dauphine

Domaine du Gros 'Noré Bandol Rouge Mourvèdre 2015

Duck Egg Crème Brûlée with Georgia Strawberries and Brown Butter Sable Cookies

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