STAR POWER: D’ARTAGNAN PAIRS GASCON CHEFS WITH NEW YORK RESTAURANTS
Dine like a royal musketeer during D’Artagnan’s week-long 25th anniversary celebration in February at restaurants around the city, where guest Gascon chefs will contribute signature dishes and degustation menus. Wines of South West France, Gascogne, Jurançon, Madiran, Pacherenc and Cahors will be served and paired with the meals.
To further set the mood, some restaurants will also host live music with musicians direct from Gascony, including The Jazzmagnacs, the New Bumpers Revival Jazz Band and the Cahors Malbec Band. Winemakers of Saint-Mont will be on hand throughout the weekend (be sure to look for the berets).
This unique food and wine fest is not to be missed. Check out the schedule below and make your reservations now!
At Adour at The St Regis: Eric Sampietro of La Table des Cordeliers, CondomGuest 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 215-course tasting menu, $110 per person (excluding wine, tax, and gratuity)
Adour Alain Ducasse at The St. Regis New YorkTwo East 55th Street, at Fifth Avenue212.710.2277 www.adour-stregis.com
At Bar Boulud: Jean-Pierre Xiradakis of La Tupina, BordeauxChef 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
Bar Boulud In the Caviste Room 1900 Broadway @ 64th StNew York, NY 212 595 0303 www.danielnyc.com
At Cercle Rouge : Richard Poullain of Le Château de Projan, ProjanSpecialties 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:
Cercle Rouge241 West Broadway New York, NY 10013212-226-6252www.cerclerougeresto.com
At Daniel : Jean-Marie Gautier, Hotel du Palais, BiarritzChef 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.
Daniel60 East 65th StreetNew York, NY?212-288-0033?www.danielnyc.com
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 20thMenu with wine pairings $275Hors d’oeuvres at 6:30 Dinner at 7:00Reservations: dkane@elevenmadisonpark.com
Eleven Madison Park 11 Madison AvenueNew York, NY 10010646-747-2583www.elevenmadisonpark.com
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 Burke135 East 62nd StreetNew York, NY 10065-7301212-754-1300 www.fishtaildb.com
At Le Bernardin, with Thierry Marx of Cordeillan-Bages, PauillacOn 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
Le Bernardin155 W 51st StNew York, NY 10019212-554-1515www.le-bernardin.com
At Mercer Kitchen: Bernard Ramouneda of Le Florida, Castera-VerduzanMercer Kitchen will be featuring the following dishes made by Chef Bernard Ramouneda on February 19 and February 20:
On February 19 & 20, each dish will be available a la carte along with the regular Mercer dinner menu. Mercer Kitchen 99 Prince Street New York, NY 10012212-966-5454www.jean-georges.com
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.
Per Se10 Columbus CircleNew York, NY 212-823-9335 www.perseny.com
At South Gate : Philippe Combet of Le Château de Mercues, CahorsChef 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.
South Gate154 Central Park SouthNew York, NY 10019Tel: 212 484 5120www.154southgate.com
