LQ “Foodings”

Our “fooding” events combine unique culinary offerings and art inspired beautiful seasonal ingredients – creating a one-of-a-kind event each time. The Chef cooks what he wants, @MaMaison provides the atmosphere, service, the floral garden in the summer, winter months a cozy fireplace, and the entire team lends verve and style to each event. Watch BRAVO TV.COM “getting off the menu” Season 2 Episode 5 for what to expect at our Fooding events.

Great review regarding our cheese cart, cheese PopUp Store from Joshua Lurie https://www.cheeseprofessor.com/blog/lq-foodings-mamaison-cheese-cart-southern-california?fbclid=IwAR02ibTIuEfEA3gRoHGvnuKXw6QYPazxoG0eNplRTN0NIpxWcspb0rCktRY

Latest new Review in Arroyo Monthly about LQ PopUp story from Frier McCollister Dining Contributor https://arroyomonthly.com/pop-up-king-holds-court/

also a new Review from Restaurant Critic Brad Johnson in Orange County at OC register https://www.ocregister.com/2020/12/23/review-french-bistro-from-the-00s-comes-back-to-life-as-delivery-service/

LQ@MaMaison Supper Club Tickets available, contact us at lq@bistrolq.com if you need help on selecting your tickets/dates even if the event is sold out and you need additional tickets, we will always try to accommodate most requests if we can.

Egift Cards available here

Current guests who enrolled our loyalty program can check their points here or if you want to join/enroll our program enrollment to our loyalty program

LQ Fooding@MaMaison, November 21

 

SCHEDULED FUTURE EVENT DATES

 https://my-site-105763-107292.square.site/

@the Stubborn Nail Menu for SEPTEMBER 18TH

September 18th @the stubborn nail, in the garden

Aperitif COCKTAIL  – Bordier Butter – La creme Baguette

Amuse : small crock of Clam and corn Chowder | puff pastry crust 

First Course 

dungeness crab | Uni rice pudding | Caviar de Sologne | Watercress emulsion

COCKTAIL ONE

Second Course 

Winter Squash Flan  | Veal Tendon | Ginger Sichuan peppercorn Nage

COCKTAIL TWO

Third Course 

John Dory | Black sesame and Squid ink | Sautéed Polenta cake | Chanterelles

COCKTAIL THREE 

Fourth Course 

Sauteed Duck Foie Gras | red lentil puree |  first of season huckleberries 

COCKTAIL FOUR 

Fifth Course 

Venison tenderloin | Peanut butter crust | Sweet Potato emulsion Bourbon | braised endive 

COCKTAIL FIVE

Cheese: 3 cheese Livarot – Munster – St maure – Bluberry Jam, Nuts 

Dessert: Passion fruit cremeux from our garden | Chocolate Pot de cream Napoleon | Orange tuille

COCKTAIL DESSERT

CHEESE WEB SITE IS UP AND A FEW ITEMS FOR WEEKLY DELIVERIES ON SUNDAYS

GO TO https://my-site-105763-107292.square.site/cheeses

TO ORDER GO TO https://my-site-105763-107292.square.site/

Take out orders available at popup shop Delivery charge is $10 

  • Empanadas columbia style – Beef – Turkey or Shrimp 4.00 each
  • Tamales in Banana leaves – Pork – Chicken or Cheese and roasted Passilla 4.00 each
  • Duck Rilette | Pickled vegetables 6.50     
  • $5 for Truffle Honey / $4 Bordier salted butter
  • chocolate truffles 9
  • Almond financier 9

FOIE GRAS TORCHON 85 FOR 9OZ

TO GO ORDERS  https://my-site-105763-107292.square.site/

Cat sengsourichanh Sous-chef, Liting, Andrea, Franco, Ernesto, Sage, Armando, Imani, Jorge, Dennis, Anna, Jackie, Lyman, Seng, Ana

Suggested donation of   (per person food only) –  Wine pairing from Mission Wines Sommelier Chiara Shannon