Saturday, June 15, 2019

LQ Foodings Supper Club Still Serve Some of LA's Best French Food

Some of LA's best French food can be had at LQ Foodings, a supper club by Laurent Quenioux who owned Bistro LQ a few years ago in LA. He holds this multi-course supper club dinners at a private home in Highland Park or other locations throughout the city.

I haven't had LQ's food in a while but I regularly get the news about the supper club. I finally decided to go recently, swayed by the possibility of an uni sausage (which didn't happen as the menu changes all the time, but the dinner was still great!) and convinced estarLA to go with me. It's a six course menu for $74 (wine and cheese is extra and a 20% service charge is due at the night of the event), which is pretty good for a tasting menu in LA. We all sat at a large dining table, a communal dining experience filled with food lovers, both new and long-time fans of Laurent.

We went for the spring dinner series and started with a Wild troll salmon sausage, fennel pollen emulsion, English peas, Timut peppercorn meringue, fennel
Bistro LQ
A great, light start to the meal - I loved the texture of the salmon sausage.

Devil's Gulch Ranch rabbit "carnitas rillette" roll, yellow beet, apple vinegar gelee, arthicoke "a la grecque", black trumpet mushrooms
Bistro LQ
Yes, it's rabbit meat that's been braised "carnitas" style!

Louisiana Crayfish, Loire Valley white asparagus, English pea veloute, crayfish "ragu" with miso, bergamot olive oil, sabayon, squid ink tuile
Bistro LQ
This was one of my favorite dishes that night, not only because it was the prettiest. Spring is the time for peas, and the veloute here is nice with the sweet crayfish meat.

Atlantic Maquereau, spring turnips crudo, la ratte potato confit, chipotle, epazote, uni green garlic aioli emulsion
Bistro LQ

Sweetbread and langoustine, hibiscus green anis jus, truffled spring vegetables
Bistro LQ

Pintade hen, morel mushrooms, curried red lentils, bourguignone, fava beans, roasted wild spring onions
Bistro LQ

Financier, pandan madeleine, macaron
Bistro LQ
Laurent is a French chef but I know he loves Asian cuisine, from Korean to Southeast Asian food. Here, he uses pandan, a Southeast Asian plant that we commonly use for desserts, in his madeleine.

White chocolate passionfruit cheesecake bar, white asparagus sorrel ice cream, lemon verbena gel, citrus cremeux
Bistro LQ

And then, of course, there is LQ's famous cheese cart. This is available at all the dinners at an extra charge (depending on how many cheeses you want). We originally wasn't planning on getting any but it's so hard to resist once you see it come out so we decided to share a plate of three cheeses. There were a lot of goat cheeses for the spring dinner.
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I don't know which cheeses he ended up giving us, but we made sure to order the truffle honey - because you have to, trust me.
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If you're looking for an intimate experience, a tasting menu, French food, and a lot of great cheeses - any of the above is reason to consider coming to one of LQ's events. You can check the upcoming dinner schedule here (he also sometimes does dinner with bartender Matthew Biancaniello preparing the cocktails!)

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