A Bastille Day Celebration
July 14, 2022


AVEC LA CHAINE DES ROTISSEURS
ET LE CHAPITRE DE HOUSTON AU TEXAS

6:30pm Reception
7:00pm Dinner

artisans cuisine & savoir-faireArtisans Cuisine & Savoir-faire
3201 Louisiana Street Houston, TX  77006
 

LES HORS D’OEUVRES

Foie Gras Sandwich, Crabe Cake, Mini Wellington, Caviar et Blinis

Opening Celebration of Bastille Day 2022
Liberté Égalité Fraternité

G. H. Mumm Brut Cordon Rouge Champagne

L’AMUSE-BOUCHE

Escargots à la Bourguignonne en Vol au Vent
Creamy Escargot in Crispy Puff Pastry

LE DÎNER

LE CANARD

La Mousse de Foie de Canard au Porto
Duck Liver Mousse, Port Jelly, Candied Walnuts
Micro Green Salad

LE POISSON

Le Thon á la Basquaise
Seared Ahi Tuna, Polenta Cake
Sauce Basquaise

LA VIANDE

Le Boeuf Bourguignon Black Angus

Beef Tenderloin Cooked in Red Wine, Roasted Tri-Colored Potatoes
Haricot Verts, Mushrooms, Crispy Onions

LE FROMAGE

Le Fromage de nos Regions et sa Petite Verdure

Domestic Cheeses with Micro Greens

LE DESSERT

La Mousse aux Deux Chocolats

White Chocolate & Milk Chocolate Mousse
Marinated Berries, Macaron, Raspberry & Crème Anglaise Sauces

LES VINS SUR LA TABLE

Sauvignon Blanc Comtesse de Malet Roquefort 2019
Le Temps est Venu, Côtes du Rhône Ogier 2018
Chateau Lalande, Saint-Julien 2019

Members & Guests: $150 all inclusive
Attire: Come dressed to celebrate Bastille Day in your most
festive French attire of white, red, and blue.

Members with ribbons.

Chef Jacques Fox, CEC, CHE Executive Chef/Owner

Born in North Africa “Sidi-Bel-Abbes” and raised in France by Polish grandparents, Chef Jacques Fox demonstrated an early aptitude for cooking even before graduating from high school. To help expand his culinary knowledge Chef Jacques attended a two-year program at the College D’Enseignement Techniques in Tulle, France after high school. After completing his training in 1975 Chef Jacques moved to Paris where he took his first chef position at Maison Prunier, a world-renowned seafood restaurant. In 1976 he joined Elitair Maxims where he was promoted to executive chef after four years. In 1983, Chef Jacques left Paris to work for Club Mediterrainnee (Club Med) where he had the opportunity to further expand his skills and understanding of global cuisine at luxury resorts around the world including those in Kamarina, Sicily; Noumea, New Caledonia; Port-au-Prince, Haiti; Farakulafushi, Maldives Islands; Kos, Greece; Eilat, Israel; Cooper Mountain, United States; and Les Menuires and Tignes, France. 

 

Russell Kirkham, Executive Chef

They taught him an appreciation for cooking traditional Cajun food as well as the importance of seasonal, fresh ingredients. At 18 Chef Russell was given the opportunity to work in his first professional kitchen at the Atrium Hotel, which is the only full-service hotel in Monroe, Louisiana. After working for several years honing his skills and creativity Chef Russell moved to Houston to attend the prestigious Art Institute of Houston in pursuit of a culinary arts degree. While in school, he was exposed to Houston’s rich and varied culinary and restaurant environment. Since graduating Chef Russell has had the opportunity to work at many well-known Houston restaurants including Noe Restaurant, Max’s Wine Dive, Brasserie Max & Julie, Beaver’s, Feast, and Divino Italian Restaurant. Chef Russell brings his passion for classic French food highlighting seasonal, fresh ingredients to Artisans.

By way of participating in a Chaîne activity, members and guests implicitly grant permission and hold harmless the Chaîne to use their likeness and those of their guests in photographs in all its publications and any and all other media, without compensation.

RSVP today! This will be a great event to invite your friends & show them the best of Chaîne!

Bastille Day 2022

  • Price: $150.00
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