Any reports?

can anyone tell me where laurent q. is cooking now? thank you. :-)harper

... any reports? What’s on the menu? And, more importantly, any news of where Chef Quenioux will be planting roots, and when those roots will sprout?

It’s what’s for dinner.

Bistro Verdu closed abruptly on June 24, but hopes to open in a new location soon.

got e mail few days ago about chef laurent quenioux will be guest chef at vermont on may 29th & 30th. the tasting menu is: Six Course pre fix dinner: Hudson Valley foie Gras Guajillo glaze, violet scented bitter chocolate

It sure sounds as if the French region is Alsace that the food concept is derived from, even though fish alongside the German border might be a stretch. chezmimirestaurant.com for Chez Mimi in Santa Monica and Laurent Quenioux's...

flavors found within the San Gabriel valley. Chef Laurent Quenioux, best-known for his 7th Street Bistro in Downtown LA, now opens bistro K to bring together the culinary styles of the area. bistro K offers lunch, dinner, Sunday...

The issue of wine list headings has been recurrent in this board. However, I don’t recall a case with more, let’s say, flourish, than Gregg Greenbaum’s recent production for Laurent Quenioux's brand new Bistro...

Owner/chef Laurent Quenioux of Bistro K in South Pasadena is planning to move from his present location to an exciting locale in Los Angeles. Beginning May 1, 2007, Bistro K will be under a new management and a new Owner....

knows wine as well as anyone. lqmanagementservices.com is the restaurant web site, meaning for Laurent Quenioux, so check it out and see if it might satisfy what you have in mind.

Here is a link to the menu at Bistro K, owned by Laurent Quenioux(sp?), the former chef of 7th St. bistro in downtown LA. Link: http://www.lqmanagementservices.com/pages/708514/index.htm

My wife and I made it to Bistro K’s final weekend with Laurent Quenioux last Friday and had what may have been the perfect parting with one of our favorite places. Somehow, the night crystallized for me all I’ve...

-mail to Laurent Quenioux , the owner and chef, addressing the time we waited and the inattentive waiters. Laurent very quickly replied to my e-mail, apologized that staff did not warn us about the wait time, and also invited me...

of vanilla, knapped by that caramel colored stuff- again, tasty. All this creativity doesn’t come without some investment of time by both the kitchen and diners. We were there over 2 hours. There appears to be only the chef...