Fall is here. We’re now starting to see the great fall menus pop up all over town, featuring seasonal ingredients.
Chef Quenioux is no stranger to amazing cuisine. Here’s a quote from the press release that paints a picture of his experience and passion for food:
Chef Quenioux brings with him a storied and savory history that makes for an incredible dining experience. Born and raised in Solonge, France, Quenioux grew up hunting duck, partridge, rabbit and hare with his dad. It was here that he began his culinary journey, learning the ins and outs of duck fat, goose liver and foie gras during an apprenticeship in the South of France. Upon his move to the U.S., Quenioux landed in Los Angeles and enjoyed working with fabulous fooderies including The Regency Club, 7th Street Bistro, Bistro K, Bistro LQ and Vertical Wine Bistro in Pasadena where he is manning the stoves today. He’s also worked exclusively for private clients, and has even shared his expertise at Dodger’s Stadium where he served as the food and beverage director, as well as the executive chef.
If you haven’t experienced Chef Quenioux’s food, this is a must attend. He’ll be preparing a five-course menu of his signature French nouvelle California cuisine, usurping Church & State’s regular menu with a collection of his own dishes reflecting his skilled creativity with French food. This special dinner will also feature an optional wine pairing featuring French wines chosen by Church & State’s Sommelier, Sarah Clarke.
Chef Laurent Quenioux Five-Course Prix Fixe Menu – $65.00
Black Sesame, Hamachi, Avocado Smear, Black Sesame Powder, Yuzu Kosho
Ramen Salad, Lamb Belly
Hot Meyer Lemon Fennel Oat Meal, Fava Bean Vanilla Curd, Halibut
Wood Pigeon, Apple Cider Glaze, Lentils, Parsnips, Miso, Nameko
Galangal Crémeux, Pickled Huckelberries, Kaffir Gel, Gingerbread
Church & State Bistro
1850 Industrial Street
Los Angeles, CA 90021