expect the unexpected

Global Disclosure Statement add here
Years of restaurant experience in Paris, Sausalito, and Portland have led chef Pascal Chureau to a unique style of cooking best described as modern European cuisine. His intriguing blend of flavors breathe life into dishes exotically laced with unexpected creativity and ingredients: absinthe creme fraiche, yuzu vinegrette, bourbon gastrique. I had the pleasure of dining at the James Beard House for the Nothwest Passage to Modern Europe dinner hosted by Chef Chureau. Each dish was a tempting, seductive experience.

Northwest Passage to Modern Europe

Hors d’Oeuvre

  • Potato Pillows with Coffee-Smoked Wild Salmon and Absinthe Crème Fraîche
  • Guanciale-Wrapped Squab Breast with Prunes and Tangerine Confit
  • Sea Bass Carpaccio with Cured Foie Gras and Yuzu Vinaigrette
  • Paired with Soter Beacon Hill Brut Rosé 2003

Dinner

Siri & Son Farms Petite Greens with Roasted Porcini, Quail Egg, Brioche, and Maple Vinaigrette
Paired with Champagne Gosset Célèbris Extra Brut 1999

Seared Hudson Valley Foie Gras with Pain d’Épices, Lait de Poule Froth, and Bourbon Gastrique
Paired with Anam Cara Cellars Estate Riesling 2006

Rabbit Loin Crépinette with Nougat de Montélimar, Persimmon Tarte Tatin, and Jus
Paired with WillaKenzie Estate Terres Basses Pinot Noir 2002

Cardamom and Blood Orange Spritzer

Seared John Dory with Cauliflower Velouté, Chanterelles, Chestnut Tuile, and Veal Essence
Paired with Champagne Jacquesson Avize Grand Cru Extra Brut 1997

Dark Chocolate Mille-Feuille with Cacao Nib Tuile, Apple Confit, Candied Beets, and Salted Butter Glace
Paired with Privé Vineyard Pinot Noir Port NV

Next time you are in Portland, Oregon be sure to make reservations at Chef Pascal Chureau’s recently opened restaurant, Lucier. And of course, to experience
some of the best food and wine tastings in New York City, check out the upcoming events at the James Beard House.