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, November 17
LQ Fooding@MaMaison, November 18
LQ Fooding@MaMaison, December 1
LQ Fooding@MaMaison, December 2
LQ Fooding@MaMaison, December 8
LQ Fooding@MaMaison, December 15
LQ Fooding@MaMaison, December 16
LQ Fooding@MaMaison, December 31
LQ Fooding@MaMaison, January 13

  • Thursday, November 30, 2017 @6.45pm Aperitif, 7.15pm Dinner (SOLD OUT)
  • Friday, December 1, 2017 @7.30pm Aperitif, 8.00pm Dinner
  • Saturday, December 2, 2017 @6.45pm Aperitif,  7.15pm Dinner
  • Friday, December 8, 2017 @7.30pm Aperitif, 8.00pm Dinner
  • Saturday, December 9, 2017 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)
  • Friday, December 15, 2017 @7.30pm Aperitif, 8.00pm Dinner
  • Saturday, December 16, 2017 @6.45pm Aperitif,  7.15pm Dinner
  • Sunday, December 31, 2017 @7.30pm Aperitif, 8.00pm Dinner (SOLD OUT)
  • Saturday, January 13, 2017 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)

The Menu: November 30th “Fall Series 4.0”

LQ@MaMaison – from the market
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.

Aperitif: Kir Cassis de Dijon

1st Course
     Santa Barbara Uni | Yuzu Ranch Dressing | Chanterelle Crudo | Nori Crumble | Lobster Consomme | wild hare gelée | Pea Greens
2015 Champalou, Vouvray, Loire, France

2nd Course
 Spot Prawns | Caviar de Sologne
     Chawan Mushi | Spot Prawn | Lardo | Caviar de Sologne
2016, “Domaines de Terrebrune”, Bandol Rose, Provence, France

3rd Course    
 Wild Turbot
    Wild Turbot | Cannabis Santa Barbara Petit Gris Snails Ravioli | Tatsoi mustard | White Truffle Nage
2016, “Meyer Fonne”, Gentil, Alsace, France

4th Course
Rib eye cap | Foie Gras
      Squid Ink Emulsion | Celery Root, Cauliflower & Quince Risotto | Brussels Sprouts in XO | Truffle squid ink tuille
2013, “Damien Coquelet”, Chiroubles, Vieilles Vignes, Beaujolais, France      

5th Course
Wild Goose
     Gizzard  | Cocks Comb |  Huckleberry  Compote | IPA8 Madera Demie | Persimons Pico
2014 , “Domaine le Sang des Cailloux”, Vacqueyras, Cote du Rhone, France

Pre Dessert
Pandam warm madeleines – orangette – and Bordier Vanilla Butter

Apple Gratin hazelnut Praline rose | Red Kuri ice cream | apple cider nage

Baba | Geranium Rhum Syrup | Pistachio Mascarpone Creme Fraiche

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)