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, February 14, 15
LQ Fooding@MaMaison, February 16
LQ Fooding@MaMaison, February 22
LQ Fooding@MaMaison, February 24
LQ Fooding@MaMaison, March 22
LQ Fooding@MaMaison, March 23
LQ Fooding@MaMaison, March 29
LQ Fooding@MaMaison, March 30
LQ & Delirium Musicum Pacific Palissade, April 5
LQ & Delirium Musicum Pacific Palissade, April 6
LQ Fooding@MaMaison, July 12

    • SCHEDULED FUTURE EVENT DATES
  • Friday, February 8, 2019 @7.30pm Aperitif, 8.00pm Dinner “Black Truffles” (SOLD OUT)
  • Saturday, February 9, 2019 @6.45pm Aperitif, 7.15pm Dinner (SOLD OUT)
  • Thursday, February 14, 15 2019 @  “DDC” (2/15 SOLD OUT)
  • Saturday, February 16, 2019 @6.45pm “Valentine’s 6 courses of Black Truffles and 6 Champagnes Pairings ” (SOLD OUT)
  • Tuesday , February 19, 2019 @7.30pm Aperitif, 8.00pm Dinner (SOLD OUT)
  • Friday, February 22, 2019 @7.30pm Aperitif, 8.00pm Dinner (SOLD OUT)
  • Saturday, February 23, 2019 @6.45pm Aperitif, 7.00pm Dinner (SOLD OUT)
  • Sunday, February 24, 2019 @6.45pm Aperitif, 7.00pm with Matthew Biancaniello
  • Friday, March 22, 2019 @7.30pm Aperitif, 8.00pm Dinner “Spring”
  • Saturday, March 23, 2019 @6.45pm Aperitif, 7.00pm Dinner “Spring”
  • Friday, March 29, 2019 @7.30pm Aperitif, 8.00pm Dinner “Spring”
  • Saturday, March 30, 2019 @6.45pm Aperitif, 7.00pm Dinner “Spring”
  • Friday, April 5, 2019 @7.30pm Aperitif, pm Dinner “Concert & Gastronomy”
  • Saturday, April 6, 2019 @7.30pm Aperitif, Dinner “Concert & Gastronomy”
  • Saturday, April 20, 2019 @6.45pm Aperitif, 7.00pm Dinner (SOLD OUT)
  • Wednesday, May 15, 2019 Bear and Star Los Olivos @ Los Olivos
  • Saturday, June 1, 2019 @6.45pm Aperitif, Dinner 7.15pm “summer”(SOLD OUT)
  • Friday, July 12, 2019 @7.30pm Aperitif, Dinner 8.00pm “summer (8 tickets left)

The Menu: ” 6 courses of Perigord Black Truffles with 6 Champagne Pairing –  February 16 “post Valentines” (sold Out)

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

Aperitif : Kir Dijon Proseco

Amuse:  Santa Barbara “Petit Gris” Snails Anticucho
Endive Gratine | Truffles

1st Course
WHOLE PERIGORD TRUFFLES IN BRIOCHE | CELERY ROOT | KING CRAB
homemade bordier Butter Brioche | Celery Root Remoulade | Avocado | poblano | chipotle
2014, Bugey-Cerdon, “La cueille”, Patrick Bottex, Savoie,  
France

2nd Course
SPINNY LOBSTER | SWEETBREADS | SAMPHIRES
Sautéed sweetbreads | Black Trumpet | Albufera | Lobster oil
2016 “TERRES DOREES”, CHARME, JEAN-PAUL BRUN, CREMANT, BOURGOGNE, FRANCE

3rd Course
JOHN DORY  | UNI
Uni mussel Truffle Nage | Flageolet jus truffles albufera  | L8 Harvest Vinegar | smoked mullard duck breast crisp
2011 Egly-Ouriet Champagne Brut, “Les Vignes de Vrigny” Premier Cru, France

4th Course
FLANNERY BEEF RIB EYE CAP
onion Jam | Green Peppercorn reduction | Truffles,  Praline , ALF Leeks, Lardons and Porcini tart | petit consome with sprouts leaves in XO and epazote
2012, Champagne Blanc de Blanc Brut, Premier Cru Veuve Fourny & Fils

5th Course
CALIFORNIA PIGEON
Huckleberry  | Mango confit Ginger Dates Pico | Fresno Chiles | Crosnes | truffled Pomme paille
2013 Grand Rose Champagne Brut Rose, Paul Bara, France

Pre Dessert
Financier – Macaron – Canellé

Dessert
Dark chocolate Tart | Truffle Short bread | Cassis sorbet  | Bergamot Zeste in Timut Syrup| Bergamot Jam | Truffle Valrhona white chocolate Ganache
DUMANGIN RATAFIA DE CHAMPAGNE, FRANCE

Cheese Cart:

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

Martha Izquierdo assistant-chef,  Lisa Fang Host, Cat sengsourichanh assistant-chef, Liting and Andrea, Franco, Ernesto, Sage, Andrea, Armando, Imani, Jorge

6 Courses – Suggested donation of $85 per person (food only) – Wine pairing from Mission Wines Sommelier Chiara Shannon