Georges Perrier Is Cooking at Heirloom

For one night only, Georges Perrier will be cooking at Chestnut Hill’s Heirloom. Heirloom’s chef Al Paris has invited the former chef and owner of Le Bec Fin to kickoff Paris’ collaborative dinner series.

The $125 six-course dinner is scheduled for Wednesday, November 14th. There will be two seatings available, starting at 5:30 or 6 p.m. and 8:30 or 9 p.m.

Perrier and Paris have known each other since Paris was the chef at Circa across the street from Le be Fin. Perrier, who’s been traveling extensively since selling Le Bec Fin in March says “without the stress of running the restaurant I’ve found my creative juices flowing” and he’s eager to get back in a kitchen.

Here’s the Georges Perrier, Al Paris Menu at Heirloom

Amuse Bouche
Tartar of November Oyster – Chopped Farm Egg, American Salmon Caviar

First Course
Mussel Soup Perfumed with Saffron – Lemon Thyme, Shallots, Vermouth, Bay Laurel

Second Course
Scallop and Shrimp Mousse with Maine Lobster – Sea Urchin Cream, Black Morels

Choice of Entrée
Medallion of Venison – Sauce Grand Veneur, Chestnuts, Lardon, Cranberry Compote, Celery Root

Or

Roast Pigeon with Foie Gras – Mushroom Cannelloni, Madiera, Cabbage Confit

Salad
Organic Baby Mache – First Pressed Walnut Oil, White Balsamic Vinegar

Sweet Finish
Terrine Glace Grand Marnier – Raspberry Coulis, Fall Fruit, Tuile

Heirloom [Official Site]