Québeçois Chefs and Flavors of Québec at The Grill on Hollywood and Public Kitchen & Bar

From September 9th through 25th, Angelenos will have the chance to discover a lot more about the world of the U.S.’s French-speaking neighbor when the Québec Government Office in L.A. presents “Québec in Hollywood,” a three-week celebration of the sights, sounds, artistry and flavors of Québécois culture.  As part of the celebration, Québec in Hollywood has invited two of Québec ‘s top chefs to present custom-designed menus at two of Hollywood’s most popular restaurants.  All dishes will capture each chef’s signature style and will feature specialty items from Québec.
Québec food has been influenced by various European cultures as well as by the original first Nations inhabitants; early European immigrants were often from France with later waves of immigration from Scotland, Ireland and England.  The influence of the earliest immigrants can still be seen in the robust food culture in Québec.  Along with being the world’s largest producer of maple syrup, the North American province is known as the dairy region of Canada.  Whether in restaurants or at home, Québécois favor meats such as duck, veal, game meats and pork products. The menus developed by the two chefs profiled here will reflect many of these traditions and flavors in a contemporary manner.
From September 10-17, Executive Chef Jean-Pierre Curtat from the famed Restaurant Nuances at the Casino Montreal will be hosted at The Grill on Hollywood located in the Hollywood & Highland complex at 6801 Hollywood Boulevard, Hollywood, CA, 90028. The award-winning chef will highlight some of Québec’s unique food products as well as his epicurean expertise while overseeing the Hollywood kitchen.
Highlights from his menu will include:
Nordic Shrimp Chartreuse with Asparagus
Granny Smith Apple and Cilantro Caviar
Roasted Magret Duck
Beer and Endive Tartin served with a Cranberry Chutney with a Duck au Jus
Milk-Fed Veal
Emulsified Sauvagine Cheese Sauce
Roast Potato Cannelloni Stuffed with Braised Veal
Pork and Mushrooms
Maple Crème Brûlée served with Pecan Madeleine 
Public Kitchen & Bar at The Roosevelt Hotel will host Chef Laurent Godbout, from Montreal’s famed Chez l’Épicier Restaurant. He will be cooking Québecois-style and serving:
White Turnip Open Ravioli
Atlantic Scallop Carpaccio with Grapefruit Textures
Green Onion Oil
Braised Pork Belly
Mustard, Parmesan and Maple Sugar Crust served with a fluffy Blackburn Cheese and Parsnip “Aligot” Reduction Jus
Rolled Veal Shoulder
Salted Lemon and Mango “Lacque” with Cinnamon Butternut Squash Purée and King Mushroom Chips
Caramelized Pear Bread Pudding with Québec  Maple Syrup
“Fleur de Sel” Caramel and Whipped Crème Fraîche.
Both the Grill on Hollywood and Public Kitchen & Bar at the Roosevelt Hotel will feature specialty drinks made with Québec liqueurs such as Neige Apple Ice Wine and Sortilège a maple infused whiskey as well as featuring Trappist style, double fermented beers from Unibroue.
Other slated events at “Québec in Hollywood” include a Québec film festival at the Egyptian Theatre, performances by top bands and comedy acts on renowned stages, a Montréal fashion runway show at Hollywood & Highland Center, a green transportation design symposium, gallery exhibitions and more. All performances and events will take place in and around Hollywood and will culminate with the premiere of IRIS at the legendary Kodak Theatre, helmed by Québec’s very own Cirque du Soleil.
For more information, please visit www.Quebec inHollywood.com, or www.facebook.com/Quebec inHollywood.

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