In our previous post about Gascony Week, we mentioned that a cadre of visiting chefs would be lending their talent to local kitchens. Well, D’Artagnan has now released the schedule and lineup. If you have a soft spot for foie-gras ravioli, quail salad, and Armagnac ice cream, do get your date book (and wallet) ready.
STAR POWER: D’ARTAGNAN PAIRS GASCON CHEFS WITH NEW YORK RESTAURANTS
Experience the life of a musketeer during D’Artagnan’s 25th week-long anniversary celebration in February at restaurants around the city, where guest Gascon chefs will contribute signature dishes and degustation menus. To further set the mood, the wines of South West France, Gascogne, Jurançon, Madiran, Pacherenc , Cahors will be served and paired with the meals.
For an air of authenticity, some restaurants will also host live music with the Jazzmagnacs, the New Bumpers Revival Jazz Band, and the Cahors Malbec Band, musical groups from Gascony. Winemakers of Saint-Mont will be on hand throughout the week end (watch out for the berets).
At Adour at The St Regis: Eric Sampietro of La Table des Cordeliers, Condom
Guest chef Eric Sampietro of the Michelin starred La Table des Cordeliers restaurant will prepare Gascon specialties at Adour from Friday, February 19 to Sunday, February 21. La Tables des Cordeliers is in Alain Ducasse’s native South West of France, and it was made famous by one of his closest friends, Jean-Louis Palladin. So Chef Sampietro will be coming home to Adour, with his creative, flamboyant dishes which highlight the simplicity of fresh products such as a duck foie gras ravioli, chanterelle confit and sweet/sour reduction. Raise a glass of wine as we toast the artistry of D’Artagnan!
Friday, February 19 - Sunday, February 21
5-course tasting menu, $110 per person (excluding wine, tax, and gratuity)
Adour Alain Ducasse at The St. Regis New York
Two East 55th Street, at Fifth Avenue
At Bar Boulud: Jean-Pierre Xiradakis of La Tupina, Bordeaux
Chef Daniel Boulud welcomes Chef Jean Pierre Xiradakis of La Tupina in Bordeaux for a one night only dinner on Saturday February 20 at Bar Boulud in New York City. Xiradakis will serve a “Tue Cochon” menu filled with the delicious cooking and wines of South Western France, and a taste of what has made La Tupina a French national treasure named “best bistro in the world” by the International Herald Tribune.
Saturday February 20, 2010
8 pm reception 8:45 pm dinner
Reception plus 4 course dinner $175/per person all included
In the Caviste Room
1900 Broadway @ 64th St
New York, NY
212 595 0303
At Cercle Rouge : Richard Poullain of Le Château de Projan, Projan
Specialties from Gascon Chef Richard Poullain (from Chateau de Projan, Gers) will be prepared with Chef Pierre Landet, a native of Gascony himself, at Cercle Rouge on Friday February 19 and Saturday February 20,with dishes like Foie Gras Souffle and Duck Confit Shepherd Pie .
From February 15 to February 22, 2010 several events will take place at Cercle Rouge, Jules Bistro, Le Singe Vert and Bar Tabac:
Highlight on specially selected wines from South West of France. Gascon Bands will play live at Cercle Rouge—The Jazzmagnacs: Sat. February 20, 8 pm
Bar Tabac –New Bumpers Revival Jazz Band: Sat. February 20, from 8 pm
Saint-Mont winemakers will promote their wines in all four restaurants with tastings and
241 West Broadway
New York, NY 10013
Chef Daniel Boulud welcomes Jean-Marie Gautier, a Michelin-starred chef, also Meilleur Ouvrier de France and countless other distinctions. For three days only, February 18, 19 & 20, Gautier will be a guest chef in the Daniel kitchen preparing his specialties. Contact the restaurant for further details.
60 East 65th Street
New York, NY
At Eleven Madison Park Daniel Humm with the Pourcel Bros of Le Jardin des Sens, Montpellier
Join us on Saturday, February 20 in the private dining rooms of Eleven Madison Park for a seven-course tasting menu featuring the cuisines of Chef Daniel Humm and Chef Jacques Pourcel of the world renowned Relais & Chateaux Restaurant Le Jardin Des Sens in Montpelier, France.
Saturday, February 20th
Menu with wine pairings $275
Hors d’oeuvres at 6:30 Dinner at 7:00
Eleven Madison Park
11 Madison Avenue
New York, NY 10010
At Fishtail: Philippe Urraca, pastry M.O.F., Gimont
On Friday, February 19 and Saturday, February 20, Chef David Burke is proud to host world renowned pastry chef, Philippe Urraca, at Fishtail by David Burke. The two have created a menu rich in the tradition of Gascony in celebration of the 25th anniversary of D’Artagnan.
A recipient of the coveted Meilleurs Ouvriers de France award, Chef Urraca is widely known throughout Gascony and France for his intricate chocolate work and complex desserts. Urraca also served as the President of the “Meilleurs Ouvriers de France Patissiers” in 2003. This is his first time presenting his desserts in an American kitchen.
Chef David Burke, also a Meilleurs Ouvriers De France recipient, worked in the small village of Mauvezin in Gascony in 1984. Since then the rich ingredients of Gascony have had a great influence on his cuisine. Burke is thankful that D’Artagnan and his dear friend Ariane Daguin have been able to source the foie gras, game and other specialties of Gascony that appear on his menus today.
Friday, February 19 and Saturday, February 20
5:00 pm - 11:00 pm
$50 for a three course prix fixe Gascon menu; $75 with wine pairings
On Friday evening, enjoy the musical accompaniment of the Jazzmagnacs after 10 pm
Fishtail by David Burke
135 East 62nd Street
New York, NY 10065-7301
At Le Bernardin, with Thierry Marx of Cordeillan-Bages, Pauillac
On Saturday, February 20, Chef Eric Ripert hosts “An Evening with Thierry Marx” in Les Salons, Le Bernardin’s private dining room. For the dinner, Marx has created a special tasting menu comprised of his signature dishes. This will be his second time cooking in New York City.
Marx is the Michelin two-star chef of Chateaux Cordeillan-Bages wine estate in Gironde, France. A practitioner of molecular gastronomy, Marx is known for his idiosyncrasies, which include teaching cooking classes in a prison. He also penned a free cookbook for Les Restaurants du Coeur, a national association that runs food banks and soup kitchens in major French cities.
Saturday, February 20, 7pm cocktails, 7:45pm dinner
$350 per person, inclusive
155 W 51st St
New York, NY 1001
At Mercer Kitchen: Bernard Ramouneda of Le Florida, Castera-Verduzan
Mercer Kitchen will be featuring the following dishes made by Chef Bernard Ramouneda on February 19 and February 20:
Puree of White Bean Soup with Foie Gras Croutons
Quail Salad with Wild Mushrooms, Walnut Vinaigrette
Chef Bernard’s Cassoulet
Roasted Guinea Hen, Champignons de Paris and Natural Essence
Apple Tart with Frangipane, Armagnac Sorbet
Prune and Armagnac Ice Cream, Lemon Madelines
On February 19 & 20, each dish will be available a la carte along with the regular Mercer dinner menu.
99 Prince Street
New York, NY 10012
At Per Se: Hélène Darroze of Restaurant Hélène Darroze, Paris
On Friday February 19, Chef Thomas Keller welcomes Hélène Darroze, Michelin-starred chef of the famed eponymous restaurant in Paris, which offers sophisticated interpretations of Gascon fare. Together, they will create a unique menu in the private dining room of Per Se. Contact the restaurant for more details.
10 Columbus Circle
New York, NY
At South Gate : Philippe Combet of Le Château de Mercues, Cahors
Chef Kerry Heffernan ,who spent time in Gascony as a young apprentice chef, will offer a series of several appetizers, entrees and dessert specials on Friday the 19, paired with wines from the region, supplemented by an extensive Armagnac list that goes back to the 1930s.
154 Central Park South
New York, NY 10019
Tel: 212 484 5120