With the Bastille Day (7/14) just around the corner, the Francophiles are preparing to celebrate Le Quatorze Juillet in true Parisian style. The popular French liqueur brand St-Germain and NYC-based Gastronome Catering have teamed up to design the most exclusive gourmet tasting set, Menu du Quatorze Juillet, to be launched the following day July 14.

While New Yorkers have been moving slowly since Phase 2 reopened last month, the vast majority have recognized the truth – the food in the apartments won't go away that quickly. However, preparing a meal for two doesn't have to be a tedious task. On the contrary. The Bastille Day deluxe tasting kit, created by St-Germain and Gastronome, features high-profile customers including Fendi, Alice & Olivia, One King & # 39; s Lane, the Tribeca Film Festival and Mark Cross, to name a few a 4-star tasting experience in the comfort of our homes.

Available until August 14th, the kit will have everything you need for a sublime evening – including a Drizly code for the ingredients for a St-Germain Spritz cocktail, paired with a Paris-inspired tasting menu that award-winning chef Alex Ureña (bio below). This collaboration is an extension of the St-Germain Moment du Jour social initiative, which aims to stimulate creativity, promote daily rituals and create special moments in people's daily lives.

St-Germain x Gastronome Catering
Menu du Quatorze Juillet gourmet tasting set
* Light assembly required (including coating and heating)
Available for pre-orders from July 1-10 at Gastronome Catering for delivery on July 13th and 14th
Second wave (orders after July 10th) will be shipped after July 15th
$ 250 for the kit (only available in NYC)

St Germain Spritz
* The kit includes a carafe, two glasses and rakes to mix the sprayer at home
* St ~ Germain (1 375 ml bottle) & Moët (2 187 ml splits) can be purchased through Drizly. Use code STGERMAINSPRITZ when checking out to receive free delivery

2 parts of Moët & Chandon Imperial Brut champagne
1½ parts of St-Germain French elderflower liqueur
2 parts of sparkling water

Method: Fill a tall Collins glass with ice. Add Martini & Rossi first, then St-Germain, and then Club Soda (the order is important). Stir completely and garnish with a lemon wedge.

Menu du Quatorze Juillet
4-course Prix-Fixe menu (for 2 guests)

Uni and caviar
Salmon roe, miso butter, white toast

Peekytoe crab salad
Avocado, Tobiko Vinaigrette, Baby Greens

Roasted chicken
Oyster mushroom, spinach and parmesan puree, chicken jus

Pamplemousse custard
Mixed berries, vanilla sauce

* All menu items can be made vegan and / or gluten-free. Menu alternatives available on request

ABOUT ST-GERMAIN MOMENT DU JOUR
In collaboration with a collective of lifestyle experts and local bartenders from all over the country, the St-Germain Moment Du Jour platform offers a range of lifestyle tips – culture, gastronomy, style and home decor – as well as cocktail pairings that promote creativity and creativity Create special moments in our daily life. The program brings together local artisans and bartenders who have been affected in these challenging times to share weekly tips on St-Germain Instagram (@stgermaindrinks).

ABOUT ALEX UREÑA, GASTRONOME CATERING EXECUTIVE CHEF
For almost 30 years, award-winning chef Alex Ureña has delighted discerning guests in some of New York City's best restaurants. He has enchanted her from all over the world with his elaborate menus. A true journeyman chef Ureña has perfected his craft in kitchens from France to Spain, from the Bahamas to Washington DC.

Chef Ureña started his career in the late 1980s and learned cooking skills in famous New York restaurants such as the River Café, JoJo and Bouley. But especially in Europe, chef Ureña expanded his international culinary knowledge and perfected his style. He has worked in Michelin-starred restaurants such as Le Clos de Cimes, Le Jardin des Sens in France and El Bulli, Martin Berasategui in Spain. Chef Ureña worked with Martin Berasategui in his eponymous restaurant, where Chef Ureña made his strongest culinary connections and consolidated his typical style.

Upon his return to the United States, Chef Ureña took over the position of Chef de Cuisine and opened Blue Hill, where they were awarded two stars by the New York Times. The award also included being named by James Beard on the list for the “New Best Restaurant”. Chef Ureña opened with Oren and Sasson Marseille at Hell & # 39; s Kitchen, where he was again awarded the "Two Stars" by the New York Times.

Desiring to cook the kitchen that he loved so much in Europe, he finally ventured on his own in 2006 and opened his restaurant of the same name, Ureña, which later became Pamplona. Here chef Ureña received another two-star rating from the New York Times, this time as the only chef on the menu. The critic Frank Bruni used words like "revealing", "enchanted" and "dynamite". to describe his food.

Throughout his career, Chef Ureña has been recognized by some of the most respected culinary industry organizations, including the Rising Star Chef Award 2006 and the Emerging Tastemaker Award 2006 from Food Arts Magazine, as well as a gold medal in 2001 in the American Tasting Institute's Culinary Excellence and a 2000 James Beard- Nomination for "Best New Restaurant: Blue Hill".

ABOUT ST-GERMAIN MOMENT DU JOUR
In collaboration with a collective of lifestyle experts and local bartenders from all over the country, the St-Germain Moment Du Jour platform offers a range of lifestyle tips – culture, gastronomy, style and home decor – as well as cocktail pairings that promote creativity and creativity Create special moments in our daily life. The program brings together local artisans and bartenders who have been affected in these challenging times to share weekly tips on St-Germain Instagram (@stgermaindrinks).

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