Posted by Liz and John Attaway, 9/2/24

Le Bon Nosh Chef-Founder Forough Vakili is teaming up with Chef Philippe Haddad to host a Harvest Dinner on Thursday, September 19. Beginning at 6:30pm, the intimate dinner will feature a first-time collaboration with five courses celebrating the rich flavors of fall alongside wine pairings. Chef Philippe, whose background includes The Ritz St. Thomas and The Beverly Hills Hotel, will bring his unique flair to complement Chef Forough’s farm-to-table approach. Tickets are available here, and the full menu is below. 

“When we started planning our fall wine dinner at Le Bon Nosh, Chef Philippe approached me with the idea to collaborate,” said Vakili. “It felt serendipitous, as we both bring different techniques to the table. We thought it would be a wonderful opportunity to showcase our skills with the bounty of fall produce and create something truly special for our guests.”

Le Bon Nosh is open for dinner Tuesday through Sunday beginning at 5:30pm. Come evening, the elegant and beautiful restaurant is set to welcome guests to connect over an intimate full-service dinner with starters such as Caviar & Chips, Beausoleil Oysters, Local Mushroom Tartine served on housemade sourdough and organic Beef Tartare. Mains include options like Whole Lobster, Steak au Poivre, Duck Confit, Lamb Meatballs, Spaghetti Pesto and more. To pair, the restaurant offers a wine list featuring over 500 wines sourced exclusively from French producers, and is one of very few U.S. restaurants with an all-French wine program to be a Wine Spectator 2024 Best of Award of Excellence winner. In tandem with the restaurant’s culinary program, the wine program offers diligently sourced wine from unique and small producers, and seeks to demystify French wine by giving guests a first-hand tour of all the varying terroirs the country has to offer.

Harvest Dinner Menu

September 19, 2024

Chefs Forough Vakili & Phillipe Haddad

Light Bites

sourdough, radish and butter

foie gras custard, truffles

crudo of scallops

lobster roll

Legras & Haas ‘Intuition’ Brut (nv)

First Course

chicory salad – reblochon en croute, champagne vinaigrette

Château d’Épiré ‘Cuvée Spéciale’ Savennières 2021

Second Course

creamy polenta with cured egg yolk – wild mushrooms, tomato chutney, truffles, port reduction

Domaine Fournier Grande Cuvée Sancerre 2020

Third Course

seared Mallard duck breast – celery root gratin, duck jus au poivre

Charles Père et Fille ‘La Combotte’ Hautes-Côtes de Beaune 2022

Fourth Course

coffee rubbed venison loin – cippolini onion compote, orange scented butternut squash, parsnip puree, juniper berry venison reduction

Château Maris ‘Natural Selection’ Minervois La Livinière 2020

Fifth Course

Tarte Tatin – creme fraiche

Domaine Migot Méthode Traditionnelle Brut Rosé