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-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 Sauce
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.
Knighted as Chevalier of the Agricole National Order of Merit from the French Republic
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.