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Frederik de Pue Serves Belgian Feast at James Beard House

Sara Mokhtari
Sara Mokhtari

"It was an honor to be invited," says acclaimed DC chef Frederik de Pue as he designed a rustic, Belgian-inspired dinner for 65 lucky guests at famed James Beard House Tuesday evening in New York City. James Beard has several dinners weekly, to raise funds for the organization and to showcase chefs for the New York public.

As he does at Table, named one of America’s 50 Best New Restaurants by Bon Appétit in 2013, and at the recently opened Menu MBK, de Pue demonstrated an impeccable eye for detail and a seasoned European sensibility when selecting his special menu:

Hors d’Oeuvre

Foie Gras Torchon–Celery Root Rémoulade Roulade with Espresso Dressing and Toasted Hazelnuts

River Eel Au Vert with Sorrel Jus, Pickled Celery, and Parsnip Mousseline

Beef Tartare with Sauce Américaine and Pommes Pont Neuf

Mussels Cappuccino

Paitin di Pasquero-Elia Arneis 2012

Sara Mokhtari
Sara Mokhtari


North Sea Grey Shrimp Jelly with Parsley Flan and Crispy Cornbread

Maison Foucher La Vigne aux Sandres Pouilly-Fumé 2012

Rabbit Duo > Loin and Sage-Infused Terrine with Melted Leeks and Spinach

Michael Shaps Bourgogne Blanc 2012

Dover Sole Meunière with Black Trumpet Panna Cotta and Chervil Jus

Bodegas Naia Naiades Verdejo 2010

Caramelized Belgian Endive–Wrapped Venison Strip Loin with Gueuze Beer Crumble, Braised Baby Carrots, and Lambic Jus

Sineann Baby Poux Vineyard Cabernet Sauvignon 2012

Dame Blanche with Vanilla Ice Cream, Belgian 68-Percent Chocolate, Peanut Pailleté Feuilletine, and Caramel

Quinta do Infantado 10-Year-Old Tawny Port NV

Sara Mokhtari
Sara Mokhtari