Private Parties
Thank you very much for your interest in hosting a party at Jean-Louis. Master chef Jean-Louis Gerin, voted “best chef Northeast” by the James Beard Foundation, is also president of the US Culinary Academie of France.
Chef JL and his team, with 27 years of excellence in Greenwich, are the logical first choice to your special event. From board meetings to holiday parties, family affairs and religious celebrations, Restaurant Jean-Louis is one of the best values in CT, as stated by Zagat 2011/12.
The entire team is looking forward to cooking for you. A bientôt!
Please see our sample menus below. For events and private functions, contact Yves Crouzet at 203-550-0501.
Dining Room
We are able to create different size salons, from 8 to 25 guests, by dividing our main dining room with solid beautiful mahogany partitions. If you have more than 30 guests it is better to reserve the whole dining room.
We can seat a maximum of 50 guests. Enjoy your own private restaurant.
Welcoming Cocktail
We serve Amuse Bouche during the welcoming reception. This is included in your package price. Cocktail are charged per consumption. We have a full bar with only top brands. Our bartender is always happy to create new cocktails for you or shake your favorites.
Wine
Our award-winning wine book offers 45 pages of wines from around the world.
We have received the “BEST” award of excellence by the Wine Spectator every single year since 1987. Only 20 restaurant in America are holding this title for as long as us. Our sommelier will help you make the best of our cellar, working with your specific budget.
Menu Options
A souvenir Menu can be printed and include your logo, photos and your message. We do accommodate most diet requirements. Vegetarian and vegan options are available. Kosher meals are brought in from reputable sources.
A credit card is required to confirm your party reservation, with final bill to be paid the same day of the dinner or by check.
Ballade Gourmande
Welcoming Amuse Bouche
Choice of 3 appetizers
Choice of 3 Main Courses
Dessert optional
Coffee & Tea with Mignardises optional
Degustation Dinner with Main Course choice
Welcoming Amuse Bouche
2 Appetizers
Choice of 3 Main Courses
Dessert tasting
Coffee & Tea with Mignardises
Deluxe Grand Degustation Dinner
This fun yet sophisticated five-course Menu is created by incorporating your food preferences in this
highly enjoyable dining experience.
Welcoming Amuse Bouche
5 Deluxe Courses
Master Chef Jean-Louis Gerin and his team will design with you that very memorable Menu
2 half-size Appetizers
2 half-size Main Courses
2 desserts
Coffee & Tea with Mignardises
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
Dessert (we usually propose a sampling including three or four different desserts)
Coffee and Tea comes with complimentary Mignardises
Here are a few samples of dishes we are cooking right now:
Sample Choice of Appetizers for Ballade
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
Wholesome soup of seasonal vegetables slowly cooked en potage
Finished with fresh tomato and herbs
Or
Diced vegetables cooked in carrot and saffron broth – Garnished with fresh herbs and tomato
Or
Green salad tossed with truffle oil
Can be served with a timbale of double baked vegetable compote
Or
Sea scallop brutally seared in cast iron with
Small seaweed salad – Cooking juice power-blended with truffle butter
Sample Choice of Main Course for Ballade
Long Island sole filet oven sautéed
Beurre blanc lobster sauce reduction – Bouquet of vegetables – Risotto
Or
Red Snapper or fish du jour delicately steamed skin up in white wine touched with ginger
Seaweed and haricot vert salad – fresh tomato coulis with ginger
Or
Boneless Vermont farm-raised large Quail oven roasted
with potato Boulangere, pearl onion and exotic mushroom
Or
Medallions of Beef Filet Mignon pan sautéed
Potatoes au gratin and young vegetables -Complex red wine sauce Bordelaise
Or
Tenderloin of lamb pan seared
Warm salsa vinaigrette of shallot fresh tomato with olive oil and balsamic. Couscous royal.
Or
Farm raised breast of Chicken braised (Crystal Valley)
Oven sauteed with foie gras butter – medley of winter vegetable stir-fry – Natural cooking jus.
Or
Vegetarian and Vegan: Baked, steamed and raw vegetable Main Course with emulsified pumpkin coulis
Sample: Deluxe Grand Degustation Dinner
Our home-made foie gras terrine
Small salad – Fruit and nuts toast point
Pan seared sea scallops
Seaweed salad – Asparagus – Fresh tomato coulis
Veal medallion oven sauteed
Trio of mushrooms, Paris, Portobello and chanterelle – Portobello sauce emulsion
Flourless gluten free Bourguignon
Slow, natural cooking
With miniature cheese ravioles from Royan
Or
tasting cheese
Trio of dessert – Coffee and Mignardises
Sample: Deluxe Grand Degustation Dinner
Wholesome kabosha squash soup/coulis, garnished with parmesan
Scallopine of salmon quickly seared
Italian parsley beurre blanc
Poultry (organic chicken or boneless quail)
Winter végétales ragout
Foie gras sauce
Filet mignon of Beef pan sauteed
Potato au gratin – Bordelaise red wine sauce
Tasting of dessert – Coffee and Mignardises
