Chef David Féau’s Special Menu at the Raymond 1886 October 6 -10, 2020

(Gerry Furth-Sides, content courtesy of The Raymond 1886). Craftsman restaurant and handcrafted cocktail bar kick-off the fall season with an extraordinary spirits pairing dinner created by Chef David Féau for a Five-Day Staycation at The Raymond 1886,  Tuesday-Friday, October 6 -10, 2020.  The tasting Menu ($75 per person) is offered on The Raymond 1886’s three patios, or for home dining by way of Takeout or Delivery.

We had the privilege of tasting the food of  world-class Chef David Féau’s at the opening of the Wally’s Santa Monica, where he was the most engaging host at table, and so generous with his time and information.   At the time we did not know that he was responsible for the lifetime memory feast hosted by Wally’s Beverly Hills for the Boredeaux Wine Producers which put on the table almost every item on the mean.  Heaven.  These  literal cathedrals to food and wine were as perfect an urban a setting for Chef Féau’s exquisite dishes as The Raymond 1886 is for the menu inspired by its more rustic setting that reflects rural upbringing of the chef.

 

Chef David Féau (pronounced Fay-o) grew up in the kitchen cooking with his mother in France. His father farmed throughout the year, which gave David the opportunity to pick and prepare his own fresh vegetables for meals even as a youngster.  It inspired him to prepare healthy, delicious meals in the kitchen throughout his childhood, and throughout his illustrious culinary career.

The Raymond 1886 and 1886 Head Barman Jesus Gomez will be offering a special Wine & Cocktail Pairing  ($35 per person) for guests that opt to patio dine at The Raymond 1886. hey will also be offering their full list of 1886 Cocktails, Wines by the Bottle, and Craft Beer to accompany Chef Féau’s special menu for Takeout and Delivery.

 

Chef David Féau’s Five-Day Staycation

Five-Course Tasting Menu

$75 Outdoor Patio Dining | $55 Takeout & Delivery

First Course

Applewood Smoked Beet

King Salmon Gravlax, Caviar Crème Fraîche

Second Course

Kuri Squash Soup

Roasted Chestnuts & Sunchoke, Truffle Salt, Celery

Third Course

Rock Cod Poached with Lobster Butter

Coconut Fennel Kohlrabi Salad, Thai Basil

Fourth Course

Veal cheek – Candied Apple

Verbena Mustard Jus, Jicama, Fork Mashed Potatoes

Dessert

Almond Financiers, Peppercorn Poached Quince,

Bulgar Yogurt Gelato & S’mores

The Raymond 1886 & 1886 Head Barman Jesus Gomez’s

Wine & Cocktail Pairing

$35

(Pairing available for Outdoor Dinner Dining only)

First Course

Gleichenstein, Pinot Noir, Baden, 2017

Second Course

Kentucky Buck

Four Roses Single Barrel Bourbon, Strawberries, Ginger Syrup, Demerara Syrup, Lemon Juice

Angostura Bitters, Soda Water, Garnished with Ginger Candy

Third Course

Massone Gavi, Cortese, Piemonte, 2017

 

Fourth Course

Château Boutisse, Red Bordeaux Blend 2016

 

Dessert

Cock ‘N Bull Special

Four Roses Single Barrel Bourbon, Camus V.S. Elegance Cognac, Benedictine Liqueur

Cointreau Liqueur, Garnished with Orange Peel

 

For more information about Chef David Féau’s Five-Day Staycation at The Raymond 1886, for reservations, or to order Takeout or Delivery, please visit www.TheRaymond.com or call The Raymond 1886 directly at 626.441.3136.

 

Chef Féau earned his degree in classic cuisine at L’Ecole Hotelière, Hélène Boucher in his home-town of Le Mans, France.  His credentials include honing his culinary and managerial skills under the guidance of famed chef Guy Savoy in Paris. Féau served as Executive Chef of Le Miravile, a Michelin Star rated restaurant in Paris, and was named one of the “Six Best Chefs in France Under 30 Years Old” by Le Chef Magazine.  Moving to New York in 2001 to head the kitchens of the famed Lutèce, earning accolades and awards from Mobil and Forbes Travel Guide for the flagship and the Las Vegas restaurants.   In 2006, Chef Féau moved west, serving with the Patina Group as the Executive Chef of Café Pinot (spa cuisine) , then Corporate Executive Chef of the entire Patina Restaurant Group.  In 2010 Chef Féau opened The Royce restaurant at The Langham Hotel in Pasadena, California, where he developed a award-winning clean and light French menu.

In 2011, Chef Féau’s honors include being  featured among an elite group of “Top French Chefs in the U.S.” by Wine Spectator in 2011,  and he was also named “Best Chef of the Year” by Los Angeles Magazine. In 2014 Chef Féau launched a gourmet catering company named “Je- Cook,” in which he also introduced featured brand products.   In May 2015 Chef Féau was hired by the owners of Wally’s Wine and Spirits to create and develop a new restaurant concept for their new Beverly Hills and Santa Monica shrines to wine and fine foods. In March 2019 Chef David Féau had the prestigious honor of being inducted as a “Master Chef of France” by the Master French Chefs Commitée.