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.

Latest new Review in Arroyo Monthly about LQ PopUp story from Frier McCollister Dining Contributor https://arroyomonthly.com/pop-up-king-holds-court/

also a new Review from Restaurant Critic Brad Johnson in Orange County at OC register https://www.ocregister.com/2020/12/23/review-french-bistro-from-the-00s-comes-back-to-life-as-delivery-service/

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.

Egift Cards available here

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, November 21

 

SCHEDULED FUTURE EVENT DATES

  • Saturday, July 24th @glassell park The Stubborn Nail, July 31st Picnic @the farm August 20th 21st @tomoffinland house silver lake (sold out) all tickets info here  https://my-site-105763-107292.square.site/

@MA MAISON RETURNS AT THE STUBBORN NAIL JULY 24TH https://my-site-105763-107292.square.site/

Menu for July 24th

July 24th @the stubborn nail, in the garden

Aperitif COCKTAIL  – Bordier Butter – La creme Baguette

Amuse : BBQ Smoked Duck Drumette 

First Course 

Orange Blossom Couscous | poppy seeds, green curry marinated tai snapper  | Sorrel and arugula emulsion | Cucumber & green apple salpicon | coconut

COCKTAIL ONE

Second Course 

Chawan Mushi | Tomato ash | Caviar Meli Melo | Pickled shies buds | Dungeness crab

COCKTAIL TWO

Third Course 

John Dory | Tapenade |”pied de veau” | Piquillo vinaigrette | Confit Niçois

COCKTAIL THREE 

Fourth Course 

Duck Hearts | Pastilla style |  Ras el Hanout Jus | Baby Carrot tartare

COCKTAIL FOUR 

Fifth Course 

beef rib eye cap | Potato waffle | Chanterelles | Shallot Tarragon Jus | Maitre D Butter with Kimchi

COCKTAIL FIVE

Cheese: 3 cheese Livarot – Munster – St maure – Bluberry Jam, Nuts 

Dessert: Peach “Basboussa” with Rose water | Cassis Cremeux | Hazelnut whipped

COCKTAIL DESSERT

CHEESE WEB SITE IS UP AND A FEW ITEMS FOR WEEKLY DELIVERIES ON SUNDAYS

GO TO https://my-site-105763-107292.square.site/cheeses

TO ORDER GO TO https://my-site-105763-107292.square.site/

Take out orders available at popup shop Delivery charge is $10 

  • Empanadas columbia style – Beef – Turkey or Shrimp 4.00 each
  • Tamales in Banana leaves – Pork – Chicken or Cheese and roasted Passilla 4.00 each
  • Duck Rilette | Pickled vegetables 6.50     
  • $5 for Truffle Honey / $4 Bordier salted butter
  • chocolate truffles 9
  • Almond financier 9

FOIE GRAS TORCHON 85 FOR 9OZ

TO GO ORDERS  https://my-site-105763-107292.square.site/

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

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