Chef Jean-Louis Gerin Takes Chopped from the Small Screen to the Dining Room

To celebrate his appearance on the Food Network’s show “Chopped”, James Beard Award-winning Chef Jean-Louis Gerin has invited his friend and 2011 “Chopped” champion, Chef Olivier de Saint Martin, to co-host a live cooking competition and viewing party at Restaurant Jean-Louis on Tuesday, May 8, 2012.

During a special pre-show dinner, Chefs de Saint Martin and Gerin will challenge each other to a main course battle in the kitchen, where guests will be served both chefs’ dishes and choose a winner. The dinner will be followed by a viewing party at 10PM with complimentary desserts and open bar.

Event details:

Location:
Restaurant Jean-Louis
65 Lewis Street
Greenwich, CT

Date: May 8, 2012
7:30PM Special pre-show dinner – 3 courses $59
10:00PM Viewing party with complimentary desserts and open bar

Reservations (203) 622-8450

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Chef Olivier de Saint Martin is the master chef/owner of Caribou Cafe (www.cariboucafe.com) and ZINC (www.zincbarphilly.com) restaurants in Philadelphia.

Chef Jean-Louis Gerin is the master chef/owner of Restaurant Jean-Louis (www.restaurantjeanlouis.com) in Greenwich, CT. He was honored with a James Beard Award as Best Chef Northeast.

Véronique Coutant- Godard is a New York artist born in Burgundy, France, who specializes in printmaking, especially linoleum block printing and monotype. She studied painting, drawing and architecture and design in fine art schools in Beaune,

(1984-1986) and Orléans (1986-1989), France. In 1989 she moved to South Africa where she studied ceramics and worked for an architectural firm. After returning to France, she studied printmaking in a contemporary art center, La Métairie Bruyere with Robert Dutrou. In 1999 she moved to New York and worked at the Art Students’ League printmaking studio.

Coutant-Godard’s work is in numerous public and private collections in Switzerland, France and the United States, including the New York public library, the Print Club of Albany & National Museum of printmaking, New York. Over the last years, she has exhibited at the Library of Port Washington, New York, the National Association of Women Artists Gallery, New York, the Queensborough Community College Art Gallery, the Susquehanna Lore Degenstein Gallery, Pennsylvania and the Fyre Gallery, Braiwood, Australia.

Mother’s Day Brunch – 3 courses – 11:45AM to 2:30PM – $39 per person

Choice of Appetizers:

Jean-Louis signature organic salad with turkey bacon crisp and brittle filo-crepe
Or
Smoked salmon quiche top with Salmon Caviar whipped cream
Or
Our country style pate – Baguette brushed with balsamic syrup
Or
Soup choice
Vegetarian Soup – lobster bisque – Artichoke and parmesan potage
Or
Omelet a la minute, with many garnish choices

Choice of Main Course:

Small boat special fish steamed with fresh ginger – Red and white wheat in grape leaf
Foamy sherry wine beurre blanc
Or
Lobster morsels and ravioles de Royan in lobster sauce with spring vegetables
Or
Mini rack of lamb slow cooked pink with rosemary
English pea and mint – Double baked ratatouille – Kalamata olive “gravy”
Or
Braised Short rib finish a la plancha
emulsified carrot and red wine braising juice – polenta cake
Or
Vegan or vegetarian available

Smaller size plate for gourmet in training (10 and younger)
Tenderloin of organic Chicken OR Filet mignon of Beef OR Mac & Cheese Français
Mash potato – Pasta – Fries – something green

Buffet of dessert

Mother’s Day Dinner – 5:00-7:00PM – $59 per person

Welcoming Amuse Bouche

Choice of Appetizers:

Jean-Louis signature organic salad
Turkey bacon crisp and truffle dusted brittle crepe
Or
Crayfish and smoked salmon quiche
Salmon Caviar whipped cream
Or
Duo of our own Foie gras terrine and country pate
Cranberry chutney – Baguette brushed with balsamic syrup
Or
Vegetarian Soup
lobster bisque – artichoke and parmesan potage

Choice of Main Course:

Small boat special fish steamed with fresh ginger – Red and white wheat with shrimp in grape leaf
Sherry wine beurre blanc foam with caviar
Or
Lobster a la folie
“cake, spring roll, soufflé, quenelle” – Rich lobster bisque liaison
Or
Rack of lamb slow cooked pink with rosemary
English pea and mint Martini – Double baked ratatouille – Kalamata olive au jus
Or
Braised Short rib Bourguignon style finish a la plancha
Bourguignon natural juice emulsified – Fingerling potato roasted in foie gras butter
Or
Vegan or vegetarian grand tasting

Tasting of dessert and Mignardises

Sunday, May 13th

PICK UP ALL DAY

Choice of Appetizers $13 per person

Jean-Louis signature organic salad medley
Turkey bacon crisp and truffle dust brittle crepe
Or
Crayfish and smoked salmon quiche
Salmon Caviar whipped cream
Or
Duo of our own Foie gras terrine and country pate
Cranberry chutney
Baguette brushed with balsamic syrup – petite salad

Choice of Main Course $21.00 per person

Bonton special fish steamed with fresh ginger
Red and white wheat with shrimp in grape leaf
Sherry wine beurre blanc foam
Or
Rack of lamb slow cooked pink with rosemary
English pea and mint Martini
Double baked ratatouille
Kalamata olive “gravy”
Or
Braised Short rib finish a la plancha
Carrot and red wine braising juice emulsified
Fingerling potato roasted in foie gras butter
Or
Filet mignon of Beef
Vegan or vegetarian grand tasting

25 years after discovering Restaurant JEAN-LOUIS, Patricia Brooks from the New York Times, gave us yesterday a fantastic review … again:

In 1985, Jean-Louis Gerin took over the Greenwich outpost of his fellow Frenchman Guy Savoy; it has been Restaurant Jean-Louis ever since.

While the tiny space (13 tables) has been transformed, enlarged and redecorated from time to time, the food, described by the chef as “contemporary French,” has been consistently elegant, though pricey, throughout the years. During the current economic downturn, Mr. Gerin has tempered his prices with several prix fixe specials. The best value here is the $29 lunch à la Parisienne; two courses include either a choice of starter and entree, or entree and dessert.

Read the rest of the article here.