Frederik de Pue Serves Belgian Feast at James Beard House
"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
Dinner
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
