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LQ@SK 18 Course White Truffle Dinner in Photos. Minimal Verbiage

11/15/11: LQ@SK 18 Course White Truffle Dinner

Favorites: 3. Cold Poached Quail Eggs Mold in Pork Aspic with Sun choke, Fresh Truffles
4. Truffle Panacotta, Sea Urchin Emulsion, 7. Scottish Hare Truffle Consommé, Boudin Blanc, Hare shu-mai, 11. Scrambled Eggs, Truffles, Nopales, Truffle Mole 12. Oxtail and Truffle Grilled Cheese

Genius moment: Realizing the hare shu-mai contained liver, blood, spice...thus making dish #7 Boudin Blanc et Boudin Noir of hare.

Wines: 1999 Louis Roederer Cristal Brut, 1997 Bruno Giacosa Barbaresco Falletto, 2002 Domaine Meo-Camuzet Vosne-Romanee 1er Cru "Les Chaumes", 1970 Fonseca Vintage Port

Best Pairing of the night: Truffle Panacotta, Sea Urchin Emulsion with 1999 Cristal

Runner up Best Pairing of the night: Scrambled Eggs, Truffles, Nopales, Truffle Mole with 1997 Bruno Giacosa Barbaresco Falletto

Honorable Mention: 1970 Fonseca with Epoisses

Wow Moment: Discovering Chef Laurent Quenioux doesn't even have a proper gas range. It's all induction range at Starry Kitchen. Bascially, turning out magic with one hand tied behind his back.

Menu:
=====================================
1 Amuse: truffle gel 3 ways: vodka, gin, tequila
2 Cucumber Ice Cream, Blis Steel-head Roe, Blinis, Truffles
3 Cold Poached Quail Eggs Mold in Pork Aspic with Sun choke, Fresh Truffles
4 Truffle Panacotta, Sea Urchin Emulsion
5 Pintade Hen Tartar with Truffle, Celery Root Truffle Remoulade, a hint of Yuzu
6 Green Daikon Cannoli, Dungeness, Serrano Ham Pico De Gallo
7 Scottish Hare Truffle Consommé, Boudin Blanc, Hare shu-mai
8 Truffle Tapioca Pudding, Bay Scallops, Green Tea Sabayon
9 Truffle Congee, Spiny Lobster, leeks, 24 months Comte cheese
10 Monkfish Cheek, Hazelnut Butter Vinaigrette, Truffles
11 Scrambled Eggs, Truffles, Nopales, Truffle Mole
12 Oxtail and Truffle Grilled Cheese
13 Beef Bone Marrow Toast, Truffles, Huckleberries
14 Wood Pigeon From Scotland, Fresh Fig, Green Lentils, Parsnip, Miso, Nameko
15 Veal Sweetbreads, Duck Foie Gras Soft Taco
16 Purslane Salad, curdle yolk, Truffles
17 Cheese cart
18 Truffle Tamale “Elote” Truffle Steamed Milk
19 Beer taffy Truffle and Barley Ice Cream, “Hop Caramel Fleur de sel Cremeux, Beer Truffle Varnish
=====================================

Photos:

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Starry Kitchen
350 S Grand Ave, Los Angeles, CA 90071

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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  1. Nicely done.

    I'll bring the verbs at a later date.

    We agree on most of the highlight dishes, though the final dessert was the highlight of the night for me.

    http://endoedibles.com

    19 Replies
    1. re: uhockey

      what was the final dessert?

      Sounds great.

      So in hindsight was it worth the price point of $350 ? or if you were being very conserative should it still not come close to that price set?

      1. re: kevin

        It was $350 which included tax and tip so about $275 before depending on how much you tip obviously. That makes it approximately $15/dish for 18 courses of white truffle dishes. It's a much better deal than most of the small plates restaurants around town these days and the labor that goes into making a poached quail egg (runny yolk) in aspic and white truffle or a scottish hare consomme with boudin blanc and boudin noir shu mai is much more labor intensive and impressive than some fries with oxtail gravy and cheese sauce IMHO. "Worth it" is very subjective.

        1. re: Porthos

          Yeah, when you compare it to I believe the fries at Animal, yeah, it does sound good.

          I just wish he'd also have a meal at LQ@SK where you can get like 4 or 5 dishes at $15 per pop, making it range anywhere from $60 to $75 for the meal.

          That would be awesome. Hope springs eternal.

          1. re: kevin

            I just wish he'd also have a meal at LQ@SK where you can get like 4 or 5 dishes at $15 per pop
            ===========================
            You can. It's $45 for 4 courses at LQ@SK for the regular pop-up menu. You should really find time to go.

          2. re: Porthos

            Agree with this - though I'd have personally preferred see him do 18 courses and opt to concentrate the truffles into a few dishes as opposed to putting a little in each dish - I don't think Animal's Poutine would benefit from White Truffles and nor did LQs wood pigeon or bone marrow toast.

            Also - are you sure they gave you the pintade hen tartare? Ours was rabbit.

            http://endoedibles.com

            1. re: uhockey

              Good proof-reading! I copied and pasted and remembered to change shrimp to bay scallops for dish 8 but forgot to change to rabbit tartare for dish 5. Didn't know one could eat rabbit raw...had the texture of quality buri. Delicious.

              I thought that the bone marrow was a nice fat vehicle to carry the truffle taste. It's usually cream or butter but bone marrow worked nicely too. Was it necessary? Probably not. Would the dish have been just as tasty without it? Probably. But this was a dinner of excess so...why not?

              Funny story about the night you were there. During dinner, our waiter informs us portion sizes were reduced for our evening because the night before, everyone was struggling and could not make it through all 18 courses...except for this one guy...he could really eat a lot! Sound like anyone you know?

              1. re: Porthos

                Yoiks! My friend and I managed to make it through all "19" courses w/ 2 bottles of wine and didn't bat an eye on the 14th... btw, favorite course of the night: Course #8, which on Monday was a Truffled Lobster Tapioca Pudding, Diver Scallops, Green Tea Sabayon dish. It's all in the pacing.

                1. re: Porthos

                  CLAJ in Paris as a special serves cooked rabbit hind quarters with a raw saddle. It is awesome. As Omotosando asked, whose Epoisses was it ? Betting it was thermalysed.

                  1. re: Delucacheesemonger

                    Allegedly it was Epoisses lait cru. It was warm, runny, delicious, and perfect with port. Not as good as what I had in Paris a few months ago but the best I've had stateside for sure!

                    1. re: Porthos

                      Wow, warm, runny cheese? Yea, I'd prolly have to abstain from that dish. Of the few things I don't eat, runny cheeses might just be it, sadly, but may be one day.

                      also is the epoisses lait cru pretty darn stinky too???

                      thanks.

                      1. re: kevin

                        "Of the few things I don't eat, runny cheeses might just be it"
                        That's a shame... We also had a Concoillote that evening that made the Epoisses seem absolutely rigid by comparison, and they were both delicious. And when it comes to runny cheeses, always remember Clifton Paul Fadiman's famous quote, "Cheese - Milk's Leap Towards Immortality!"

                    2. re: Delucacheesemonger

                      It was Gaugry Epoisses. Au lait cru. Saw the front of the container tonight.

                      Also Gaugry l’Ami du Chambertin au lait cru.

                      Not to mention a delicious Swiss vacherin.

                      1. re: Porthos

                        Presumably much better than Berthaut. Very disappointed with the last Berthault I had. Would love to come just for cheese, but worried about being confined to outside tables with no heat.

                        1. re: omotosando

                          My friend went a few weeks ago just for cheese and was seated inside. I think there is more availability on Monday and Tuesday. I would call ahead and ask.

                          And yes, much better than the Berthault version I had previously recommended from Bristol Farms. That version is saltier, less flavorful, and made from pasteurized milk.

                          I would hurry. I asked for a double portion tonight and it looked like everyone also ordered a portion.

                    3. re: Porthos

                      I walked throught that menu and ate a lot of bread too. This was the night after Providence tasting menu and during the same day as breakfast at Portos, lunch at Gjelina, and snacks at GTA and Intelligentsia.

                      Ain't nothing. :-)

                      http://endoedibles.com

                      -----
                      Gjelina
                      1429 Abbot Kinney Blvd, Venice, CA 90291

                      1. re: uhockey

                        you went to GTA and inelligntia for snakcks, breakfast at porto's lunch at gjelina, and then at the early evening hour of 6pm sat down to the 18 courser white truffle dinner at LQ@SK,????

                        wow, i really gotta hand it to you...

                        1. re: kevin

                          This is correct.

                          The day's total eating is as follows:
                          Portos:
                          Large Coffee
                          Papa Rellena (Potato Ball) – seasoned ground beef
                          Rellenito – Sugar Coated Sweet Plantain filled with Black Bean
                          Mexican Cinnamon Roll
                          Ham and Cheese Croissant
                          Almond Danish
                          Guava Cheese Danish

                          Groundwork Coffee
                          Lucky Jack
                          Bitches Brew
                          El Salvador Las Lajas

                          Gjelina/GTA
                          Cornmeal Strawberry Scone
                          Chocolate Sticky Bun
                          Marinated Beets, Burrata, Arugula, Walnuts, Balsamic
                          Potato Gnocchi with Smoked Trout, Shitake Mushrooms, White Wine
                          Wood Roasted Parsnips with Pistachio Gremolata
                          Margherita Pizza
                          Duck Sausage, Nameko Mushrooms, Mozzarella, Garlic
                          Butterscotch Pot De Crème with Salted Caramel and Crème Fraiche
                          Pumpkin Chocolate Bread Pudding with Fresh Cream and Caramel

                          Intelligentsia
                          Colombia El Trapiche
                          Maple Pecan Scone by Cake Monkey

                          LQ at SK
                          Bread from Bread Lounge
                          1 Amuse: Truffle Gel 2-ways: Vodka and Gin
                          2 Cucumber Ice Cream, Blis Salmon Roe, Blinis, Truffles
                          3 Cold Poached Quail Egg Mold in Oxtail Aspic with Sunchoke, Fresh Truffles
                          4 Truffle Pana cotta, Sea Urchin Emulsion, Tosaka Seaweed
                          5 Rabbit Tartar with Truffle, Celery Root Truffle Remoulade, Argan Oil Vinaigrette
                          6 Green Daikon and Dungeness Crab Cannoli, Serrano Ham Pico De Gallo
                          7 Scottish Hare Truffle Consommé, Sweetbread Boudin Blanc, Hare shu-mai
                          8 Truffle Lobster Tapioca Pudding, Diver Scallops, Green Tea Sabayon
                          9 Truffle Congee, Spiny Lobster, 24 months Comte cheese
                          10 Monkfish Cheek, Hazelnut Butter Vinaigrette, Leeks, Truffles
                          11 Scrambled Eggs, Truffles, Nopales, Truffle Mole
                          12 Oxtail and Truffle Grilled Cheese
                          13 Beef Bone Marrow Toast, Beef Culotte, Truffles, Huckleberries
                          14 Wood Pigeon from Scotland, Fresh Fig, Green Lentils, Parsnip, Miso, Nameko
                          15 Veal Sweetbreads, Duck Foie Gras Soft Taco, Chanterelles
                          16 Purslane Salad, curdle yolk, Truffles
                          17 Selection of cheeses including 24-month Comte, Cancoillotte, Brillat savarin, Banon de Chalais, Tourmalet: Rhubarb, Cranberry, Blueberry Vanilla, Pumpkin Ginger, Kumquat, Fennel, Truffle Honey, Toasted Hazelnuts, Walnut Bread.
                          18 Truffle Tamale “Elote” and Truffle Steamed Milk
                          19 Beer taffy, Truffle and Barley Ice Cream, “Hop Caramel Fleur de sel Cremeux,” Beer Truffle Varnish

                          http:///endoedibles.com

                        2. re: uhockey

                          I'm pretty sure you were "that guy" they were talking about...

                          1. re: Porthos

                            'tis an honor.

                            http://endoedibles.com

              2. Best Pairing of the night: Truffle Panacotta, Sea Urchin Emulsion with 1999 Cristal

                O_o

                too bad LQ busted out of top chef so early

                3 Replies
                1. re: ns1

                  The man is more talented than the judges judging him...I wouldn't put too much stock in that Top Chef stuff.

                  1. re: Porthos

                    yeah i know; most chefs bust out of TC due to the ridiculous situations that they're put in...

                    but still, I would have liked to see more of LQ. It's fun seeing people you know ("HEY, he cheesed us last week!")

                    1. re: Porthos

                      yeah i know; most chefs bust out of TC due to the ridiculous situations that they're put in...

                      but still, I would have liked to see more of LQ. It's fun seeing people you know ("HEY, he cheesed us last week!")

                  2. Forget the truffles, how was the Epoisses? Was it the best Epoisses you have ever had? (I love Epoisses).

                    3 Replies
                    1. re: omotosando

                      Omoto, see my reply to Stefan above and cheese photo, far, left. Not as good as what I had in Paris but damned good and the best I've had in the states. FYI, available at your local Bristol Farms but alas, in pasteurized form...

                      1. re: Porthos

                        he also has the Epoisses on the cheese cart still, correct?

                        in case, i happen to garner the gumptioin to try it.

                        Did Laurent happent to mentioin if he would at least have the regular prixe-fixe menus in early December?

                        tHanks.

                        1. re: kevin

                          Next dates for the LQ@SK with the prix fixe are 12/5, 12/6 and 12/18, 12/19, 12/20

                    2. http://chowhound.chow.com/topics/8199...

                      Maximal Verbiage.

                      http://endoedibles.com