Tonight Peter Woolsey is hosting “A Visit to a Lyonnaise Bouchon, Daniel et Denise” at Bistrot La Minette. The collaboration dinner is the first of a three night stint he’s doing with Joseph Viola, holder of the prestigious Un des Meilleurs Ouvrier de France award and chef at Daniel et Denise in Lyon France, as part of the Philadelphia International Festival of the Arts (PIFA). It’s just one of 11 similar collaborations tied to the festival’s ongoing celebration of the creative climate in Paris in 1911. The $40 prix fixe includes four courses that combine the talents of Woolsey and Viola.
PIFA’s chefs parings take place April 13 through 15. Other collaborations include:
Michael Abt, Parc with Frédéric Berthod of 33 Cité
Terence Feury, Fork with Simon Lacassin from Préfecture du Rhône
Daniel Stern, R2L with Babette De Rozieres from La Table de Babette
Pierre Calmels, Bibou with Olivier Paget from Le Fleurie
Jon Cichon, Lacroix with Frédéric Côte from Restaurant au Colombier
Chris Scarduzio, Table 31 with Arnaud Languille from Clostan Traiteur
Olivier Desaintmartin, Caribou Café with Jean-Paul from Borgeot La Tassée
Dan Black, Amuse (Le Méridien Phila) with Eric Brujan L’Orénac from Le Méridien Etoile
Georges Perrier, Le Bec-Fin with Mathieu Viannay from La Mère Brazier
Michael Yeamans, Rouge with Nasserdine Mendi from Chocolate Weiss
The menu for Bistrot La Minette’s collaboration with Joseph Viola includes:
Hors d’oeuvres
Mini Tablier de Sapeur Mini beef tripe coated with bread crumbs, tartare sauce (mayonnaise, parsley, gherkins and capers)
Une Crème de Lentilles à la Chantilly aux Lardons Cream of lentil soup with lardons and whipped cream
Pointe d’Asperge au Serano Asparagus tips with Serrano ham
Mis En Bouche
Le Pâté en Croute au Foie Gras et Ris de Veau Crusted pâté made with foie gras and sweetbreads
Tarte Fine aux Légumes de Printemps Thin tart of spring vegetables
Plats Principaux
La Quenelle Lyonnaise au Brochet, Sauce Nantua Traditional steamed pike quenelle in a lobster sauce
La Joue de Cochon aux Légumes Printaniers Pork jowl with spring vegetables
Desserts
La Tarte au Praline Praline tarte
La Poire et les Pruneaux Pochés au Vin Rouge à l’Écorce d’Orange Pear and prunes poached in red wine and laced with orange
L’Île Flottante à la Praline Praline floating island
