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.

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 8
LQ Fooding@MaMaison, November 9
LQ Fooding@MaMaison, November 15
LQ Fooding@MaMaison, November 16
LQ Fooding@MaMaison, November 23
LQ Fooding@MaMaison, December 2
LQ Fooding@MaMaison, December 3
LQ Fooding@MaMaison, December 4
LQ Fooding@MaMaison, December 5
LQ Fooding@MaMaison, December 6
LQ Fooding@MaMaison, December 7

 

SCHEDULED FUTURE EVENT DATES

  • Friday, November 15, 2019 @7.30pm Aperitif, Dinner 8.00pm “White Truffles” Chef YU BO sold out tickets white truffles Chef Yu BO
  • Saturday, November 16, 2019 @6.45pm Aperitif, Dinner 7.15pm “White Truffles” Chef YU BO Sold out tickets white truffles Chef Yu BO
  • Saturday, November 23, 2019 @7.30pm Aperitif, Dinner 8.00pm (White Truffle) Glassell Park @ the stubborn Nail
  • Thursday, December 5, 2019 @6.45pm Aperitif, Dinner 7.15pm “Cassoulet week” Pasadena
  • Friday, December 6, 2019 @7.30pm Aperitif, Dinner 8.00pm “Cassoulet week” Pasadena
  • Saturday, December 7, 2019 @7.30pm Aperitif, Dinner 8.00pm “Cassoulet week” Pasadena
  • Saturday, December 21, 2019 @7.30pm Aperitif, Dinner 8.00pm “Black Truffles” Glassell Park
  • Sunday, December 22, 2019 @7.30pm Aperitif, Dinner 8.00pm “Black Truffles” Glassell Park

The Menu: ” Chef Yu Bo collaboration Events Alba White Truffles”November 15,16 – For full Menu please email us at Lq@Bistrolq.com, below is the menu

we are running very seasonal menus, therefore we do not know the availability of all ingredients yet and the menu can change pending Availability at the market – quality, sourcing, and seasonal are our challenges…. Our produce and protein highly recommended from Apricot Lane Farms when ever possible and our own garden.
Butter Bordier Brittany France, Vegetables & Herbs by Apricot Lane Farms and our own garden whenever possible.

Chef Yu Bo AMUSE                                                          
喻波

FirstAmuse
Bitter Melon with Litsea Oil
木姜油苦瓜

Third Amuse
Silk Ribbon Snake Bean in Ginger Sauce
姜汁豇豆

Fifth Amuse
Snow White Coral Roll
珊瑚雪卷

Seventh Amuse
Sparrow’s Wing Broccoli
雀翅西南花

Ninth Amuse
Pickled Endive Sprout
泡青笋节

Eleventh Amuse
Tomatoes with Mandarin Peel
陈皮番茄

Chef LQ AMUSE

Second Amuse
Bitter Melon Grecque Style
橄榄酱苦瓜

Fourth Amuse
Blue Crab Gingered Achard
蓝蟹配法式姜泡菜

Sixth Amuse
Pate Croute Chiles
法式冻肉酱酥饼

Eighth Amuse
Petit Gris Snail Anticucho
酱汁小蜗牛

Tenth Amuse
Braised Endive Chipotle Cotija
炖青笋辣椒

Twelfth Amuse
Mandarine Truffle Honey
橘子松露蜂

Thirteenth Amuse
FG Torchon
FG 小甜饼

Fourteenth Amuse
Frog Leg Black Garlic Veloute
黑姜蛙腿粥

Tasting Menu Prepared with Alba White Truffles
Alba White Truffles Event at The Normandie Hotel
First Course
Mapo Tofu | Abalone
麻婆豆腐鲍鱼
Second Course
Abalone | Arborio Rice
鲍鱼味意大利米饭白松露及海胆
Third Course
Fish Fragrant Lobster
鱼香龙虾
Fourth Course
Pacific Lobster | Mango | Ginger | Avocado | Yuzu Vinaigrette
芒果姜油果柠檬醋龙虾
Fifth Course
North Sea Yellow Cod | Pickled Mustard Greens | Rice Noodles
酸菜鳕鱼
Sixth Course
North Sea Yellow Cod | Chicken Broth | Fennel Two Ways
鳕鱼藏红花茴香两烧
Seventh Course
Chicken Breast Tofu
鸡豆花
Eighth Course
DGR Quail | Persimmons Chutney | Celery Root Slaw
柿子酱鹌鹑和芹菜根
Ninth Course
Wild Wood Pigeon with Sweet Paste
酱烧鸽
Tenth Course
Scottish Wood Pigeon | Huckleberry | Quince
蓝莓榅桲鸽子
Eleventh Course
Steamed Pork Belly
咸烧白
Twelfth Course
DGR Braised Pork Shank | Sweet Potato | Pomegranate | Root Vegetables
烧猪腿肉红薯石榴蔬
Thirteenth Course
Sautéed A5 Wagyu Beef
炝和牛-A5级
Fourteenth Course
Flannery Wagyu Rib Cap | FG | Leeks | Figs Tartin
加州神户牛里脊 | 无花果| 大蒜叶 |FG 挞饼
Soup Course
Cabbage Heart in Clear Broth
开水白菜
Cheese Course
Vacherin | Truffle
奶酪
Pre-Dessert
Truffle Cremeux | Sichuan Peppercorn Ice Cream
奶油松露 | 四川花椒冰淇淋
First Dessert
Rose Mountain Apple | Apple Mousseline
山苹果 | 果汁奶油
Second Dessert
Chestnut Fontainebleau

Cheese Cart (NOT AVAILABLE FOR CHEF YU BO EVENTS)

Selection of non pasteurized cheeses imported from France (up to 30 selections)
3 cheeses – $15   /   5 cheeses – $23    /   7 cheeses –  $30  
$5 for add’l Cheese / $5 for Truffle Honey / $3 Bordier butter 3 choices available

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

Suggested donation of $430 per person (food only) – $500 with Wine pairing from Mission Wines Sommelier Chiara Shannon