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 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
LQ Fooding@MaMaison, April 6

    • SCHEDULED FUTURE EVENT DATES
  • 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
  • Friday, April 6, 2018 @7.30pm Aperitif, 8.00pm Dinner
  • Saturday, April 7, 2018 @6.45pm Aperitif,  7.15pm Dinner (SOLD OUT)

The Menu: February 23rd 24th ” Chasing Winter 4.0″

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: Green Bar Amaro Fizz
Amuse: Carlsbad Oyster | Scallop Tartare | Black garlic Molasses | Timut

1st Course
WILD HARE | SAUTEED FOIE | BELGIUM ENDIVES | BORSCHT
Scottish wild Hare Ballotine  | Pickled Lotus Root | Caramelized Belgium endive | Sautéed Foie | beet “borscht” coulis | IPA8 Vinaigrette | young endive  leaves | Beet and Foie Gras Powder
2012, “Domaine Bru Bache”, Les Casterasses,  Jurancon,  France

2nd Course
“OEUF A LA COQUE” APRICOT LANE FARMS
Soft Boiled Egg from Apricot Lane Farm | Black truffle reduction | truffled grilled cheese with Comte Cheese aged 30 months on homemade brioche
 2013, Cremant d’Alsace, “Boxler”, Alsace, France

3rd Course
NORTH SEA COD
Sorrel from our garden nage | Carlsbad mussels | Elote Provencal | Leek Fondue | Duck Prosciutto
2016, Sancerre “Daniel Chotard”, Loire, France

4th Course
Apricot LANE FARMS SPRING LAMB 3 WAYS
Braised Shoulder | Kidney | “Noisette” | Green garlic Mornay| Preserved Lemon Emulsion | Ras el Hanout Scented Cordycep | Braised red Boston from the Farm | English peas
2015 , “Piercerolles”, Crozes Hermitage, Cote du Rhone, France

5th Course
CALIFORNIA SQUAB
Malabar Spinach Pesto| Huckleberries infusion | Fava Beans| Dates Puree with Cumin | Roasted Kumquat | Braised lettuce
2014 Barbaresco “Vicenziana”, Silvio Giamello, Piedmont, Italy

Pre – Desserts
JASMINE MADELEINE – CHOCOLATE ORANGETTE – MARRON GLACE

Dessert
Chocolate tart | Earl grey Bergamot, Confit Ginger Ice Cream | Yuzu Chocolate Chips | Macadamia nuts crumble | Black Sesame meringue | Paris brest whipped

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 $69 per person (food only)