TODD PRICE TASTE CLUB2019-03-12T18:43:46+00:00
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TODD PRICE TASTE CLUB

NOLA.com | The Times-Picayune and French Market Coffee are proud to present the Todd Price Taste Club. Each month, our acclaimed food and drinks writer Todd Price hosts a one of a kind dining experience at a restaurant in Greater New Orleans. Todd asks the chefs to cook something beyond their ordinary menu, so each Taste Club evening is a completely unique experience. Join us on our culinary adventures.

SAVE YOUR SEAT NOW FOR THE TODD PRICE TASTE CLUB
AT COUVANT | TUESDAY, APRIL 9 | 6:30PM

Tickets to the dinner are $120 plus processing fees. Tax, tip, a welcome beverage and two wine pairings are included.

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TODD PRICE TASTE CLUB AT COUVANT

Once upon a time, fine dining in America meant French food. Then chefs began looking across the global for inspiration and making dishes inspired by their creative whims. In recent years, classic French cooking has made a comeback here. Couvant, which will host the next Todd Price Taste Club presented by French Market Coffee on April 9, is part of a new wave of French restaurants in New Orleans.

“We want to show people that we love French food more than anyone else,” said Couvant’s chef Brad McDonald.

For the Taste Club, McDonald and I sat down one afternoon and talked about some of our favorite classic French dishes from recent decades. In the end, he wrote a menu that pays homage to three-star Michelin restaurants and their chefs. McDonald will make the whipped maple syrup egg that starts a meal at Arpège in Paris, salmon and sorrel sauce from Maison Troisgos outside Lyon and a tian of cooked and raw baby vegetable that he learned to prepare in the kitchen of the legendary Alain Ducasse. (See the full menu below).

The dinner includes a welcome cocktail with pass hors d’oeuvres, five courses and two glasses of wine.

For each Taste Clubs, I work with some of my favorite restaurants and chefs to create a one-time meal. We always have fun. I hope you can join us.

See you there!

Todd Price

BON APPETIT – CLASSIC CUISINE AT COUVANT

Hor d’oeuvres

Pommes paillasson with smoked salmon and chives

Pissaladière

Roasted tomato & goat cheese puff pastry

First Course

The “Arpège Egg” of Alain Passard (3*** l’Arpège, Paris)

Egg yolk, cream, maple syrup, sherry vinegar and chives

Second Course

Tian de Légumes Cuit et Cru a la façon d’Alain Ducasse (3*** Plaza Athénée, Paris)

Seasonal baby vegetables in truffle vinaigrette

Third Course

Saumon a l’oseille a la façon Michel Troisgros (3*** Maison Troisgros, Roanne)

Mi-cuit salmon with sorrel velouté

Fourth Course

Cote d’Agneau a la façon Bruno Menard (3*** Junon, Hong Kong)

Lamb rack, French Market coffee, brown butter carrot purée and lamb jus

Fifth Course

Biscuit Coulant (3*** Bras, Laguiole)

Chocolate lava cake, Tahitian vanilla ganache and milk ice cream

Note: Menu subject to change. No substitutions.

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