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
LQ Fooding@MaMaison, February 17
LQ Fooding@MaMaison, February 23
LQ Fooding@MaMaison, March 2
LQ Fooding@MaMaison, March 3
LQ Fooding@MaMaison, March 9
LQ Fooding@MaMaison, March 16
LQ Fooding@MaMaison, March 23
LQ Fooding@MaMaison, March 24

    • SCHEDULED FUTURE EVENT DATES
  • Saturday, February 17, 2018 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)
  • Friday, February 23, 2018 @7.30pm Aperitif, 8.00pm Dinner (SOLD OUT)
  • Saturday, February 24, 2018 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)
  • Friday, March 2, 2018 @7.30pm Aperitif, 8.00pm Dinner (SOLD OUT)
  • Saturday, March 3, 2018 @6.45pm Aperitif,  7.15pm Dinner (4 TICKETS LEFT)
  • Friday, March 9, 2018 @7.30pm Aperitif, 8.00pm Dinner
  • Saturday, March 10, 2018 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)
  • Friday, March 16, 2018 @7.30pm Aperitif, 8.00pm Dinner
  • Saturday, March 17, 2018 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)
  • Friday, March 23, 2018 @7.30pm Aperitif, 8.00pm Dinner
  • Saturday, March 24, 2018 @6.45pm Aperitif,  7.15pm Dinner

The Menu: February 14th Valentines ” Black Truffles and Bubbles Series 3.0″

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.

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

Aperitif: Kir Dijon Cassis
Amuse: Carlsbad Oyster | Scallop Tartare | Black garlic Molasses | Timut

1st Course
FOIE SALAD | POTATO PANCAKE
Apricot Lane farms Arugula | Duck Gizzard | Sautee Foie | Chanterelles | IPA8 Vinaigrette | Kohlrabi pico | Truffles
2013, Cremant d’Alsace, “Boxler”, Alsace, France

2nd Course
SEA URCHIN CHAWAN
Truffled Chawan Mushi | Sea Urchin | Enoki  | Ikura | Finger Lime | Truffles | Octopus
N.V. Rosé Brut Grand Cru “Paul Bara”, Champagne, France

3rd Course
ATLANTIC MONKFISH
Truffle and Sorrel from our garden nage | Carlsbad mussels | Elote Provencal | Duck Prosciutto | Petit Gris Snail Raviolo
2016, Onward Pétillant Naturel, Hawkeye Ranch, Pinot Noir, California

4th Course
SRF CAP OF RIBE EYE
First of the season green garlic &  Cauliflower Risotto| First of the season Fava Beans | Porcini Ragu | Salsify chips |Salsify Puree | Truffle Reduction
NV, Cremant de Bourgogne, “Charme”, Jean Paul Brun, Burgundy, France

5th Course
CORTUNIX QUAIL
Malabar Spinach Pesto| Huckleberries infusion | Roated pear | Crosnes| Dates Puree with Cumin | Roasted Kumpquat | Shaved Truffles
N.V. Rosé Brut Grand Cru “Paul Bara”, Champagne, France

Pre – Desserts
JASMINE MADELEINE – CHOCOLATE ORANGETTE – MARRON GLACE
Dessert
Citrus Fruit Cremeux | Cara Cara, Bergamot, Confit Ginger Ice Cream | Yuzu Chocolate Chips | Macadamia nuts crumble | Black Sesame & Miso Sponge Cake

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 $85 per person (food only)