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, July 20
LQ Fooding@MaMaison, July 21
LQ Fooding@MaMaison, July 27
LQ Fooding@MaMaison, July 28
LQ Fooding@MaMaison, August 10
LQ Fooding@MaMaison, August 11
LQ Fooding@MaMaison, August 17
LQ Fooding@MaMaison, August 18
LQ Fooding@MaMaison, September 22

    • SCHEDULED FUTURE EVENT DATES
  • Friday, July 20, 2018 @7.30pm Aperitif, 8.00pm Dinner
  • Saturday, July 21, 2018 @6.45pm Aperitif,  7.15pm Dinner
  • Friday, July 27, 2018 @7.30pm Aperitif, 8.00pm Dinner
  • Saturday, July 28, 2018 @6.45pm Aperitif,  7.15pm Dinner
  • Monday, August 6, 2018 @6.45pm & 7.15pm Dinner (SOLD OUT) INDUSTRY
  • Friday, August 10, 2018 @7.30pm Aperitif, 8.00pm Dinner (MELROSE/FAIRFAX)
  • Saturday, August 11, 2018 @6.45pm Aperitif,  7.15pm Dinner (MELROSE/FAIRFAX)
  • Friday, August 17, 2018 @7.30pm Aperitif, 8.00pm Dinner (MELROSE/FAIRFAX)
  • Saturday, August 18, 2018 @6.45pm Aperitif,  7.15pm Dinner (MELROSE/FAIRFAX)
  • Thursday, September 19, 2018 @7.30pm Aperitif, 8.00pm Dinner (SOLD OUT)
  • Saturday, September 22, 2018 @6.45pm Aperitif,  7.15pm Dinner (5 tix left)
  • Tuesday, September 25, 2018 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)

The Menu: ” Summer Series 2.0″ July 20, 21

LQ Fooding @MaMaison
LQ@MaMaison – from the market

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

Amuse:  Artichoke
Red Wine Glaze and Black Garlic | Zucchini Puree | Basil

1st Course
HOKKAIDO SCALLOPS | SEA URCHIN
Wild Turbot Gelee | Avocado cucumber tartare | Tostada | Burnet Herb
2016 GLINAVOS PALEOKERISIO IOANNINA, GREECE

2nd Course
MAINE LOBSTER NAVARIN LAMB “JUS”
Apricot Lane Farms Summer Vegetable | Lamb Jus | Fava Beans | Morels from Montana |
2017, ADELE ROUZE QUINCY, LOIRE VALLEY, FRANCE

3rd Course
NORTH SEA COD
Nectarine and Fennel Pico de Gallo | Nectarine Mango olive oil Sorbet | Apricot Lane Farms Spinach Emulsion | Preserved Meyers lemon Nage
2015 CAESPES TIMORASSO COLLI TORTONESE TERRE DI LIBARIA, PIEDMONT, ITALY

4th Course
FLANNERY BEEF RIB EYE CAP
Sautéed Duck Foie Gras | confit Cured onions from the farm | Nasturtium leaves Pesto| Pickled Ramp | “Jus” | Pomme Gaufrettes
2015 ZILLINGER “REFLEXION” ST LAURENT, AUSTRIA

5th Course
WATER DUCK FROM EAST COAST 2 WAYS
Duck carnitas  and roast Duck breast| Braised Ronde de Nice squash | Chanterelles | First of the season Fresh Huckelberries from Idaho| 8Brix infusion | Almond Baklava     
2016 JULIENAS, “LA SOEUR CADETTE”, BEAUJOLAIS, FRANCE

Pre Dessert
Financier – orangette – Macaron

Desserts
Maras des bois and Boysenberries Sorbet | Verbena white chocolate ganache | Meringue | Tonka Bean infused Pain de Gênes | Strawberry powder

Cheese cart (Extra)

Martha Izquierdo assistant-chef,  Lisa Fang Host, Cat sengsourichanh assistant-chef, Liting and Andrea

6 Courses – Suggested donation of $74 per person (food only)