News from Restaurant JEAN-LOUIS

Forbes Traveler Names JEAN-LOUIS in Top 10 Romantic Restaurants

2009-02-16T14:16:00.001-05:00

Forbes Traveler recently released its list of the top 10 romantic restaurants in the United States, listing Restaurant JEAN-LOUIS as one of its best. For the full story by John Mariani, see the full article.

Excerpt:

Yet, while grandeur does have its romantic charms, sometimes small is not only beautiful but better. Case in point is Restaurant Jean-Louis in Greenwich, Conn., whose tiny dining room has the look and feel of a fine restaurant in Provence. The ebullient personalities of Jean-Louis—picked by the James Beard Foundation as the “Best Chef, Northeast”—and his wife Linda Gerin have made this a long-time favorite for people who want to take an entire evening to feast, drink good wine, and fall in love for either the first time or all over again.

Restaurant Jean-Louis, Greenwich, Conn.
Highly personalized cuisine, service as deft as it is discreet, and the intimacy of a small dining room make Jean-Louis a natural for a lovers’ long evening of great food and wine.

Valentine's Day Menu pour Madame et Monsieur

2009-02-02T15:33:00.005-05:00

We have a very special Valentine's Day planned at JEAN-LOUIS, with a sumptuous feast that is sure to start off the evening with some ooh-la-la...

There is a menu for Madame and another for Monsieur, but if you want to share the love we don't mind.

Valentine's Day at JEAN-LOUIS
Seatings at 6:15 and 8:45
Call (203) 622-8450

~ Menu pour Madame ~

Welcome
Cocktail of Oyster in gelée
top with Caviar

First course
Bouquet of Langoustines grilled a la plancha
Passion fruit warm vinaigrette

Second course
Trio of Foie Gras
One sautéed – one terrine – one mousse with port
Cranberry compote and Confit rose petals

Your choice of Main Course
Boneless Quail stuffed with dry fruits (strawberry …
Double baked ratatouille flan
Cooking jus emulsified with artisan lemon oil
Or
Filet of red snapper slowly steamed with ginger
Lobster Americaine sauce en cappuccino

Dessert
Crepe filo painted with chocolat
Whipped cream with Godiva liquor
Sherries and raspberries à l’ eau de vie

Coffee & Tea
Chocolat moelleux with sea salt

~ Menu pour Monsieur ~

Welcome
Sautéed carrot & ginger sausage
Flat parsley extraction

First course
Mushrooms soup cooked under puff pastry
Homage to chef Paul Bocuse

Second course
Sea scallops
glazed in saffron beurre blanc
Leek and oyster ragout with Arborio risotto

Your choice of Main Course
Filet mignon of beef top with sautéed foie gras en Rossini
Baked potato mashed with truffle butter
Black truffle sauce Périgourdine
Or
Medallion of monkfish braised with andouille
Potato boulangere with bacon

Dessert
Chocolat Napoleon with rum flambéed banana
Chocolat ice cream

Coffee & Tea
Chocolat moelleux with sea salt

Casa Lapostolle Wine Dinner - February 20, 2008

2008-02-12T17:30:00.000-05:00

February 20, 2008 Wine dinner honoring
Casa Lapostolle

Presented by Ginevra Altomara
Brand Ambassador

Welcoming reception
With the world famous
Sancerre from Chateau de Sancerre

Le menu
Cassolette of bay scallops, rock shrimps and crayfish
In green olive beurre blanc
Chardonnay cuvee Alexandre 2005

Spring poussin
Leg confit in jus with star anis
Breast with rosemary
Cooked herb coulis – Devil sauce goutte
Cabernet Sauvignon Casa Lapostolle 2005
Merlot Casa Lapostolle 2005

Venison tenderloin pan sautéed
Cranberry relish – celery root puree – chestnut
Grand Veneur sauce
Syrah Casa Lapostolle 2005

Tasting of cheeses
Cuvee Apalpa 2004

Dessert
Crepes Suzette with Navan sauce
Sorbet Grand Marnier

Side by side tasting of
Grand-Marnier – Grand Marnier 100 years old – Navan

---------------------------------------

Grand Tasting Menu February 11-16, 2008

2008-02-12T14:07:00.000-05:00

Week of February 11 to February 16, 2008

Le Grand Tasting Menu

Diced vegetables cooked in saffron Tea
Garnished with freshly steamed mussels and chive.

Filet of Halibut perfectly seared pink
Young arugula and vegetable medley
Confit of shallot and sherry wine vinaigrette

Millefeuille of Provencal vegetable and veal concassée
with pain d’épice and bulbs.
Au jus with Parmesan shavings

Your choice
New York strip Venison just seared
Celery root – cranberry relish – chestnuts
The real Grand Veneur sauce
Or
Tasting of fancy imported cheese
Rose petal – Figue cake
Fruit and nut bread

Tasting of Dessert

Valentine's Day Menus for Him and Her

2008-02-11T12:08:00.000-05:00

VALENTINE'S @ JEAN-LOUIS
$250.00 PER COUPLE

Ladies and Gents have different Menus

Dinner for Madame

Bay Scallops in Mexican saffron broth
----
Dover Sole filet in roulade,
steamed in ginger jus
top with caviar, of course
----
Roasted Halibut
Maxim’s potatoes
Red wine elixir
----
Hudson valley farm fresh pheasant
oven glazed with star anis.
----
Raw white chocolate emulsion
with lady fingers boudoir in passion jus

Prestigious wines by the glass will be offered

Dinner for Monsieur

Brioche with foie gras and truffle butter
----
Hot vichyssoise of leek and potato
with fresh oysters still cooking
----
wok of andouille sausage with bay scallop
vegetables brunoise
beurre blanc a l’orange
----
Filet mignon of beef top with foie gras sautéed
A la Rossini accoutrement
Rich red wine coulis with mole
----
chocolat fondant
strawberry soup with Grand Marnier

Each couple will go home with a gift bag of
our chocolate body paint and a brush or a spatula.
No questions asked.

Valentine's Day Dinner to Go

2008-02-10T14:11:00.000-05:00

Valentine’s with JLToGo

Must pre-order (203) 622-8450
$100 per couple

Foie Gras terrine and Country pistachio pate
Vegetables medley tossed with jalapenos vinaigrette

Vermont boneless Quail stuffed with Caribbean lobster,
Asparagus with roasted almond – potato au gratin
Complex devilish sauce of cognac, red wine and black peppercorn

French roll & Fruit Bread

Chocolate mousse
Strawberries marinated in grenadine

Chocolate paint … and a brush $10

--------------------------------------------------------------------

Valentine's at home with JEAN-LOUIS

2008-02-02T18:39:00.000-05:00

Valentine’s with JLToGo
Must pre-order (203) 622-8450
$100 per couple

Foie Gras terrine and Country pistachio pate
Vegetables medley tossed with jalapenos vinaigrette

Vermont boneless Quail stuffed with Caribbean lobster,
Asparagus with roasted almond – potato au gratin
Complex devilish sauce of cognac, red wine and black peppercorn

French roll & Fruit Bread

Chocolate mousse
Strawberries marinated in grenadine

EXTRA INDULGENCES

Chocolate paint … and a brush $10

And of course our ever popular CHOCOLATS DE JEAN-LOUIS
“Chocolats aux huiles essentieles”
“Chocolats aux épices” by Jean-Louis
St. Valentin 2008 limited edition $25

Wine Tasting aboard the Nantucket Lightship - February 29, 2008

2008-02-02T14:14:00.000-05:00

Wine Tasting aboard the Nantucket Lightship

Friday February 29th

Starting at 6PM
25$ per person

RSVP Required
mailto:orders@lewineshop.com
or
914-833-9666

Discover Rhone wines!

Cote Rotie
Chateauneuf-du-Pape Red and White
Gigondas
Cotes du Rhone Red and white
Cairanne
Condrieu
Crozes Hermitage
Hermitage Red and white
Saint Joseph
Beaumes de Venise
Lirac

On February 29th, join us aboard the Nantucket Lightship for a fun evening of wine tasting with Le Wine Shop. Of course, zee buffet will be from Restaurant JEAN-LOUIS.

Taste a wide selection of Rhones wines and enjoy a 20% discount on every order placed that evening.

Le Wine Shop

Drink Wisely, Eat Well, and Live Longer !

39 East Elm Street
Greenwich CT06830 P: 203-869-6008
http://www.lewineshop.com/

Christmas and New Year's Eve Menus

2007-12-06T20:39:00.000-05:00

Christmas Weekend

Saturday December 22
Sunday December 23
Monday December 24

Christmas weekend menu

Picture perfect double oxtail consommé
with foie gras slivers “still cooking”
Prosciutto chips

Caribbean sweet Lobster and seaweed salad en martini
Foam of chicken juice emulsified with poppy seed oil
Spoon of reduced balsamic gelée with strawberries

Braised Capon belly rolled with truffle mushroom
Chocolate ball rubbed in spices
Boudin cappuccino

Medallion of fork tender Venison
Your last chance to taste the real Grand Veneur sauce.
Lady apple, cranberry relish and vegetables
or
Grand tasting of imported cheeses with fruits and nuts toast point

Bûche de Noel with chestnut marmalade and marrons glacesCoffee, Tea and Mignardises

New Year Weekend

Saturday December 29
Sunday December 30
Monday December 31

New year’s weekend Menu

Warm oyster with emulsified bacon jus

Soufflé of Sole mousse au gratin with Comte
*****
Foie gras skewer with California date in balsamic.

Crisp Goose confit with cornichon julienne en relish.

Minuscule atriaux from the Alps over potato matafan.
*****
Dover sole roulade with smoked salmon. Duck egg Holidays sauce

Shredded Artic char martini with Vodka mousse
*****
Slice of Venison skewered with chestnut, glazed with Devil sauce

Chicken wing poached in truffle essence

Buffalo rib in 24 hours red wine mushrooms braising
******
Zee Britt’s Stilton marinated with Port wine
*******Three-step desserts follow by coffee and Mignardises

PARTIES @ JEAN-LOUIS

2007-11-09T21:52:00.000-05:00

JEAN-LOUIS Restaurant 61 Lewis Street Greenwich CT 06830 Phone (203) 622-8450

Jean-Louis Cell phone (203) 570-2749
Email = JL@restaurantJeanLouis.com - Web = www.restaurantJeanLouis.com

Dining room
We create different size salons, seating from 8 to 25 guests, by dividing our main dining room with solid mahogany beautiful partitions. If you have more than 25 to 30 guests it is better to reserve the entire dining room.
We can seat a maximum of 52 guests. A small rental fee is sometime applicable.
Call Linda at (203) 622-8450 for pricing

Grand Tasting Menu – go to the end of this document to see two samples
This is the best approach to enjoy JEAN-LOUIS expertise
This tasting menu consisting of five courses will be design with you by Jean-Louis especially for your dinner. Usually a soup, a fish, poultry, meat and desserts are served in Small portion.
Jean-Louis will consult with you and make this sophisticated dinner friendly and fun for all.
Please note that each course offers a vegetarian alternative.
Our staff is trained to react promptly to common food preferences and allergies.

Ballade Gourmande – See choice of appetizer and choice of main course bellow
If you prefer a Business Menu “BALLADE GOURMANDE” with Choice of 3 appetizers and 3 entrees
follow by dessert we will be happy to create one with you.

Welcoming Cocktail
We serve Amuse Bouche during welcoming reception. This is included in your package price.
Cocktail are charged per consumption. We have a full bar with only top brand.

Price
Grand tasting Menu (5 courses) starting at $79 per person
including complimentary cocktail passed hors d’oeuvre and Mignardises with coffee.
Business Ballade Gourmande (2 courses) starting at $59.00 including complimentary cocktail passed hors d’oeuvre.
Dessert is Extra.
A credit card is required to confirm the reservation. Final bill to be paid the same day of the dinner or by check
(We need to approve the latest)

Wine
Our award winning wine book offers 45 pages of wines from around the world.
We received the “BEST” award of excellence by the Wine Spectator every single year since 1987
Not to worry we have a sommelier to help you make the best of our cellar.
Bar are charged per consumption – We only use the best Spirit and carry most new brands.

Here are a few samples of dishes we are cooking right now …
Please consult our complete Menu (Home page)

Choice of appetizers = Please choose three

Assortment of vegetables and shrimp morsels tossed in poppy seed oil vinaigrette
Or
Our own made country style pâté with salad - Mustard and roasted tartine
Or
Best soup of seasonal vegetables slowly cooked en potage with Herbs and Chestnut
Or
Diced vegetables cooked in carrot and saffron broth - Garnished with fresh herbs and tomato
Or
Copper Cassolette of Classic Double Oxtail Consommé
Apple julienne and Plenty of Fresh Foie Gras slivers “Still Cooking”
Or
Green salad tossed with truffle oil
Can be served with a timbale of double baked vegetable compote
Or
Pumpkin and shrimp bisque
Garnished with sautéed rock shrimp and herbs

Choice of Main Course = Please choose three

Sea scallop brutally seared in cast iron with
Basmati rice Imperial - Cooking juice power-blended with truffle oil
Or
Red Snapper delicately steamed skin up in jus touched with ginger
Seaweed and haricot vert salad - Super light beurre blanc with shredded ginger
Or
Boneless Vermont farm-raised large Quail cooked in sealed mini cast iron casserole
with potato Boulangere, onion compote and exotic mushroom
Or
Medallions of Beef Filet Mignon pan sautéed
Potatoes au gratin and young vegetables -Complex red wine sauce Bordelaise
Or
Monkfish with andouille sausage
Braised in white wine with bacon and herbs - Rich pureed potato
Or
Tenderloin of lamb pan seared
Warm salsa vinaigrette of shallot fresh tomato with olive oil and balsamic. Couscous royal.
Or
Baked, steamed and raw vegetable Main Course with emulsified pumpkin coulis
Or
Seared medallion of Venison New-York strip
Cognac, red wine, dash of crème and foie gras Grand Veneur sauce.
Lady apple, cranberry relish and vegetables

For Dessert
we usually propose a sampling including three or four different dessert.
Yes, Dessert price is included in your package. (Except Ballade Gourmande)

Vegetarian Menu

- Fresh seasonal vegetables slowly cooked en potage garnished with Herbs.
- Double baked vegetable compote with a bouquet of salad.
- Baked, steamed and raw vegetable Main Course with emulsified pumpkin coulis.
- Your choice of Dessert

Grand Tasting Menu – sample One

Pumpkin and shrimp bisque
Garnished with sautéed rock shrimp and herbs

Sea scallops brutally seared in cast iron pan
Emulsion of poultry juice and truffle oil

Tenderloin of lamb pan seared
Meat juice with shallot and lemon artisan vinegar
Couscous royal and fresh cranberries.

Seared medallion of Venison New-York strip
Cognac, red wine, dash of crème and foie gras Grand Veneur sauce.
Lady apple, cranberry relish and vegetables

Tasting of Dessert

Grand Tasting Menu – sample two

Our own hand crafted Foie Gras terrine
Served with a small salad and warm raisin and fruit toast point

Monkfish with andouille sausage
Braised in white wine with bacon and herbs
Rich puree of potatoes

Young female pheasant from New Jersey,
leg slowly braised au jus with star anis and breast quickly sautéed.
Glazed carrots and petit onion
Cooking jus au natural - Devil sauce goutelettes.

Medallions of Beef filet mignon pan sautéed
red wine coulis - Potatoes au gratin and young vegetables

Tasting of Dessert

Gift @ Jean-Louis ... please go tot Shopping at Jean-Louis (Home page)

JLToGo event planning & catering by JEAN-LOUIS designs and serves most parties hosted by
Van Cleef & Harpel – Bernardaud – World Perfume award ceremony – Armagnac region of France annual Cruise – Betteridge – March of Dimes – Greenwich Art Center of Greenwich – Princess Grace of Monaco fundraiser –
Alliance Francaise of Greenwich – SOS lower Fairfield – Bruce Museum … and your next party …
All style of Cocktail Parties – Catering – Family affairs – Office Lunch – Office Cocktail – Wedding – Hors d’Oeuvre –
Gift Basket – Foie Gras and more.

Lunch Monday through Friday - Dinner Monday through Saturday

Mother's Day - May 13 2007

2007-04-19T22:30:00.000-04:00

Mother’s Day 2007

Lunch at noon - 2:00 pm
Parents $59 - Children (under12) $35
***********************
Dinner at 4:00 - 6:00 pm $59 for all

Choice of appetizers

Our famous farm raised Vermont boneless Quail – warm
Served sliced with lightly pickle mushroom/vegetables ragout
Or
Lobster morsels and sautéed sweetbread.
Served on a small salad sprinkled with poppy seed oil
Or
Duo of our pistachio country style pate
and our Foie Gras Maison
Toasted bread points and Dijon mustard
Or
Shrimp and saffron soup with diced vegetables
Fresh herbs

Choice Main Course

Red Snapper delicately steamed skin up in jus with ginger
Seaweed and haricot vert salad
Super light beurre blanc with shredded ginger
Or
Sausage seafood with lobster, scallop, crab and smoked salmon
Warm fingerling potato salad tossed with Caviar
Or
Tenderloin of lamb pan seared
Shallot and fresh tomato concassée in olive oil and balsamic warm vinaigrette – Couscous royal
Or
Medallion of Beef Filet Mignon pan sautéed
Complex red wine sauce coulis
Potatoes au gratin and young vegetables
Or
Breast of Duck seared then sliced and leg confit
Montmorency sherry au jus
Or
Vegetarian Main Course
Gathering of spring vegetables baked, steamed and raw
Vegetable juice whipped with green pea and a touch of butter

Dessert
Espresso Bavarian emulsion top with whipped cacao crème
Frangelico coulis
Or
Chocolate soufflé with Ylang-Ylang sauce

Mother's day Perfect gift

Les Chocolats de JEAN-LOUIS

“Chocolats aux éssences naturelles”
Bergamot – Neroli Aurantium – Ylang-Ylang –
Anis Etoile – Rose

“Chocolats épiçés”
Noix de Muscade – Canelle - Epices – Coriandre –
Tao Jasmine - Indira

Two Boxes of 10 morsels, marriage of the purest cocoa and Perfumer’s natural essences $20 each box

WINE DINNER - Monday April 30 - PASCAL JOLIVET

2007-03-31T19:51:00.000-04:00

RESERVE TODAY for SUNDAY MAY 13 - MOTHER'S DAY

April 30 2007

Wine Dinner with the amazing wines of

Pascal JOLIVET
Presented by Pascal Jolivet

Reception & cocktail at 6:30 - Seat down dinner at 7:15

RESERVE YOUR SEAT TODAY (203) 622-8450

Price = $125.00 + tax and service

Cocktail

Pouilly Fume 2005
Tuna beignets with tartare
Warm oyster and grapefruit
Hand made miniature crab cake
Smoked salmon on pumpkin bread
Fresh salmon and leek tartare on baguette

Dinner

Sancerre Les Caillottes 2005
Sancerre Chateau du Nozay 2005
Lobster, Sea scallop and rock shrimp
in sole sausage
Fresh herb coulis – tomato confiture
Seaweed julienne

Jolivet Exception white 2003
Roasted Veal bonne femme
Exotic fruit and roots au jus
Cooking juice lightly creamed

Jolivet Exception red 2003
Warm crottin de Chavignol
Small salad

Dessert
Bite size farandole of desserts
Coffee, Tea

Chef Jean-Louis Gerin Wins James Beard Award

2006-05-08T09:40:00.000-04:00

Best Chef in the Northeast
First Connecticut Chef Ever to Win

New York, NY -- May 8, 2006 - On Monday evening at the James Beard Foundation's annual Awards gala in New York City, acclaimed Connecticut chef, Jean-Louis Gerin, won the award for Best Chef in the Northeast, against a field of four talented Northeastern United States' chefs. Jean-Louis is the only chef from Connecticut ever to win this award. Chef Gerin's eponymous restaurant, located in Greenwich, CT, (203) 622-8450, on Lewis Street for more than twenty years, was recognized as Best New Restaurant by USA Today, and he as Chef to Watch by Food & Wine magazine. Chef Gerin also won the prestigious Merite Agricole de France award by the French government for his work promoting French cuisine here in the United States. He was named "Maitre Cuisinier de France" in 1993.

Chef Gerin is thrilled to receive this honor from the members of the James Beard Foundation, founded in 1985 to foster food developments here in the United States. "My wife Linda and I love being with people who love food and wine, whether we're at Jean-Louis or a friend's place," says Jean-Louis. "At our restaurant, we are constantly playing with ingredients and techniques, and that's what makes life really fun. We didn't even notice when twenty years went by!" Linda Gerin received the award during the ceremonies on behalf of her husband and her restaurant team in Greenwich.

Restaurant Jean-Louis serves lunch Monday through Friday, noon to 2PM, dinner daily from 6PM, Saturday, 6:15 to 9:30. Closed Sundays, except for private events. For a events, menus, history and directions, go to http://www.restaurantjeanlouis.com/. Restaurant Jean-Louis is located at 61 Lewis Street in Greenwich.