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 if the event is sold out or you need additional tickets, we will always try to help if we can.

LQ Fooding@MaMaison, May 18
LQ Fooding@MaMaison, May 25
LQ Fooding@MaMaison, June 1
LQ Fooding@MaMaison, June 2
LQ Fooding@MaMaison, June 8
LQ Fooding@MaMaison, June 9
LQ Fooding@MaMaison, July 14

    • SCHEDULED FUTURE EVENT DATES
  • Friday, May 18, 2018 @7.30pm Aperitif, 8.00pm Dinner (4 Tickets left)
  • Saturday, May 19, 2018 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)
  • Friday, May 25, 2018 @7.30pm Aperitif, 8.00pm Dinner (SOLD OUT)
  • Saturday, May 26, 2018 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)
  • Sunday, May 27, 2018 @7.30pm Aperitif, 8.00pm Dinner (SOLD OUT)
  • Friday, June 1, 2018 @7.30pm Aperitif, 8.00pm Dinner
  • Saturday, June 2, 2018 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)
  • Friday, June 8, 2018 @7.30pm Aperitif, 8.00pm Dinner
  • Saturday, June 9, 2018 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)
  • Saturday, July 14, 2018 @6.45pm Aperitif,  7.15pm Dinner

The Menu: ” Spring Series 4.0″

Aperitif: Kir

LQ Fooding @MaMaison May 18 19
LQ@MaMaison – from the market

Butter Bordier Brittany France, Vegetables & Herbs by Apricot Lane Farms and our own garden whenever possible

Amuse:  “Petit Gris”
Meurette style | “Elote”

1st Course
White Asparagus from the Loire Valley | Broccoli | Smoked Haddock
Citrus and Kimchi Mousseline | Broccoli Puree | Ronde De Nice from Apricot Lane Farms | Basil | Ikura
2016, “Terres Dorees”, Cremant de Bourgogne, Charme, Jean Paul Brun, Burgundy, France

2nd Course
English Peas Gnocchi | Santa Barbara Spot Prawn
English Peas Gnocchi | Fresh Goat Cheese Emulsion | Grilled Santa Barbara Prawn | Fava beans
2016, Domaine de Terrebrune, Rose, Bandol, France

3rd Course
Rouget
Fresh Morels | stuffed Cabbage | Chicoree Jus lie | Duck Prosciutto
2016 , La Pepie, Muscadet, Sevre et Maine sur Lie, Loire Valley, France

4th Course
Sautéed foie | mango | ginger | Green Bar Distillery vodka
Mangoes| Ginger | Vodka |
2016, Pinot Noir, “Domaine Ostertag”, Alsace, France

5th Course
Rabbit Loin
Polenta | Sorrel Vichyssoise Emulsion | Walla Walla Onions confit | Cordyceps
2014 , Barbaresco, Vicenziana, Sylvio Giamello, Italy

Pre Dessert
  Financier – orangette – Macaron

Desserts
Apricot Lane Farms Strawberry and Timut Peppercorn Cremeux| Matcha Chocolate Chips | Poached rhubarb | Creme Fraiche and Tonka Bean Ice Cream | Macaron Crumb

Cheese cart (Extra)

Cheese selection

Martha Izquierdo assistant-chef, Franco Lossio Assistant-Chef, Lisa Fang Host, Cat sengsourichanh assistant-chef, Liting and Andrea

6 Courses – Suggested donation of $69 per person (food only)