Le Bec-Fin

September 12

The legendary Georges Perrier of Le Bec-Fin in Philadelphia was cooking at the Beard House last night, I think mostly to introduce his protégé and chef de cuisine Chris Scarduzio.
I’m not sure what to say about the evening. It was a nice evening. Here’s what we had for dinner:

Hors d’oeuvre:
Stuffed Baby Squid with Sauce Américaine
Wild Mushroom Cappuccino
Oyster Tartare
Quail Galantine
Champagne Moët & Chandon White Star NV

Sautéed Diver Sea Scallop with Sicilian Tomato Salad, Royal Osetra Caviar Vinaigrette, and Micro-Celery
Pieropan Calvarino Soave Classico 2005

Gnocchette with Braised Rabbit, White Asparagus–Fava Bean Ragoût and lemon zest
Pio Cesare Piodilei Chardonnay 2005

Potato-Crusted East Coast Halibut with Jersey Corn Succotash and Périgueux Sauce
Montirius Gigondas 2004

Roasted Squab Breast and Squab Leg Confit with Chanterelle Fricassee, Artichoke Purée, and Juniper Berry Sauce
Cain Vineyard & Winery Cain Cuvée 2005

Caramel Apple > Caramelized Apples, Milk Chocolate, Cinnamon, and Hazelnut Dacquoise
Domaine de la Bergerie Quarts de Chaume 2001