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.

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, July 19
LQ Fooding@MaMaison, July 20
LQ Fooding@MaMaison, July 26
LQ Fooding@MaMaison, July 27
LQ Fooding@MaMaison, August 2
LQ Fooding@MaMaison, August 3
LQ Fooding@MaMaison, August 9
LQ Fooding@MaMaison, August 10
LQ Fooding@MaMaison, August 16
LQ Fooding@MaMaison, August 17

 

SCHEDULED FUTURE EVENT DATES

  • Friday, July 26, 2019 @7.30pm Aperitif, Dinner 8.00pm “Summer” (3 tickets left)
  • Saturday, July 27, 2019 @6.45pm Aperitif, Dinner 7.15pm “Summer” (4 tickets left)
  • Friday, August 2, 2019 @7.30pm Aperitif, Dinner 8.00pm “Summer” HLP
  • Saturday, August 3, 2019 @6.45pm Aperitif, Dinner 7.15pm “Summer” HLP
  • Friday, August 9, 2019 @7.30pm Aperitif, Dinner 8.00pm “Summer HLP
  • Saturday, August 10, 2019 @6.45pm Aperitif, Dinner 7.15pm “Summer” HLP
  • Friday, August 16, 2019 @7.30pm Aperitif, Dinner 8.00pm “Summer” LAST DAYS IN HLP
  • Saturday, August 17, 2019 @6.45pm Aperitif, Dinner 7.15pm “Summer” LAST DAYS IN HLP

The Menu: ” Summer” July 26, 27 (4 tickets left each day)

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

Aperitif : Alain Milliat Tomato Nectar Negroni

Amuse : Morcilla | Smoked Eel
Persian Cucumber | Mangoes | Chili

1st Course
DAURADE CRUDO | PEAR TOMATOES
Nectarines | Epazote | Avocado salpicon with white chocolate poblano cilantro ganache| Pickled ramp vinaigrette
2017 CHIDAINE TOURAINE BLANC, LOIRE VALLEY, FRANCE

2nd Course
UNI TOMATO TARTINE | HOMEMADE BURRATA
Tartine Sourdough | IP8 vinegar emulsion dip | Colatura Garlic lemon zeste Gremolata | Fresno Chile
2017 CHIDAINE TOURAINE BLANC, LOIRE VALLEY, FRANCE

3rd Course
SOFT SHELL CRAB | CRISPY BACON
Chanterelles | Epasote | “Chimichurri” | Fresno Chile
2017 BELLUS CALDERA FALANGHINA CAMPANIA, ITALY

4th Course
ATLANTIC MONKFISH
Crispy ALF Zuchini blossom | Tian Provençale | Tomato coulis | Fennel Serrano Ham Melon pico
2018 DOMAINE TEMPIER BANDOL ROSE, PROVENCE, FRANCE

5th Course
PINTADE HEN
Roasted Breast | Ronde de nice with Confit leg bolognese | Chanterelles | Carrots Crepe
2017 ALVARO PALACIOS “CAMINS DEL PRIORAT” PRIORAT, SPAIN

Pre Dessert
Macaron –  Pandam Madeleine – Canelle

Dessert
Nectarine Pain De Gene | Strawberry and thyme sorbet  | Apricot tonka bean cremeux   | Almond Crisp Dust | Apricot gel | Apricot smear

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

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

6 Courses – Suggested donation of $74 per person (food only) – Wine pairing from Mission Wines Sommelier Chiara Shannon