GASTRONOMY & MUSIC PAIRING
Delirium Musicum, the unapologetically passionate LA-based chamber ensemble, is teaming up with French chef extraordinaire Laurent Quenioux to bring an unrivaled pairing of music and gastronomic food. The musicians of Delirium Musicum will deliver a visceral musical experience, creatively intertwined with the culinary mastery of Team LQ. Treat yourself and indulge in a carefully curated menu of sound and taste at a stunning Pacific Palisades mansion.
CLICK ON YOUR PREFERRED DATE TO GET YOUR TICKET(S):
• APRIL 5TH, 2019 (Sold Out)
• APRIL 6TH, 2019 (Sold Out)
Musical selections will be performed between each dish of the six-course menu. You will also have the chance to meet and interact with Delirium Musicum musicians who will be joining your table during the meal. This exclusive, special event is only open to a very limited number of guests per night to guarantee an intimate and unique experience.
Below is a preview of the anticipated menu. Chef Laurent Quenioux makes magic happen with the most delicious seasonal ingredients, which change depending on market availability and quality. The produce and proteins used by Team LQ are sourced from the highly regarded Apricot Lane Farms and from Chef Quenioux’s own garden whenever possible.
Aperitif and amuse-bouches
ALF FARM EGG | CAVIAR DE SOLOGNE | VODKA WHIPPED
Slightly scrambled | Vodka whipped cream | Chives | Caviar de Sologne | Uni Toast
Brut 2015 JULES DESJOURNEYS MACON-VERZE, BURGUNDY, FRANCE
WHITE ASPARAGUS FROM FRANCE | CHIGOKU | CRAYFISH
Crayfish with meyers lemon Emulsion | Chigoku Tartare | Tarragon & Chervil
2014 VON OETINGER "PINOT" BLANC DE NOIRS TROCKEN RHEINGAU GERMANY
DIVER SCALLOPS FROM MAINE | SORREL
Green garlic confit in Duck fat | | sorrel Nage | Samphire | Squid ink Tuille
VEUVE FOURNY "VERTUS" PREMIER CRU BRUT ROSE CHAMPAGNE
DEVILS GULCH RANCH QUAIL | FRESH MORELS
English peas emulsion | Truffles, Praline, Leeks, Lardons and Morels tart | Spring vegetable slaw
2014 IL CENSO (BEA) "NJURO" TERRE SICILIANE ROSSO, SICILY, ITALY
ALF LAMB 2 WAYS
Braised lamb neck | chop | Tajine style with Paprika | young Turnips and Carrots | “pain d’epices” granola
2012 ECHO DE LYNCH BAGES PAUILLAC BORDEAUX, FRANCE
LQ's Selection of Goat Cheese | walnut toast | Cannabis Bordier Butter with Vanilla
Cassis | Meringue Flambée | Pistachio White Chocolate Ganache | Cointreau
A. Vivaldi, A. Piazzolla, J. Brahms, P. I. Tchaikovsky, Ph. Glass, J. Widmann and more.
Find out more about chef Laurent Quenioux by clicking here!