Modern Maritime Classics with St. Louis Chefs John Troupis & Libby Quetsch
This is somewhat of a gastronomy love story. Chefs John Troupis and Libby Quetsch met and worked throughout Michelin starred restaurants in New York City, including Eleven Madison Park and Per Se. From here, Chef John was awarded a prestigious Mento’r Foundation grant by Thomas Keller and Daniel Boulud, and the opportunity to move abroad to train alongside acclaimed three-star German Chef, Christian Bau. Invited as well, was John’s sweetheart, Libby. It was while staging in Germany alongside Bau, that these two fledging chefs honed their attention to detail, level of focus and a desire for perfection that can never be compromised. Libby’s main focus on pastry, and John’s on savory food, with a specific passion in seafood. Back from Germany just six months ago and in town for 48 hours to craft an ambitious and playful tasting menu, featuring outrageously tasty things like Spanish Mackerel with Egg Emulsion, Kuchi Oyster with Miso Mousse, Rohan Duck with Marinated Radishes and Fermented Strawberries with Lemon Thyme Granita. More intimate than other frame experiences, this Modern Maritime Classic Menu is limited to 25 guests per seating.
MENU
{{ Prelude }} Kuchi Oyster, Miso Mousse Lobster, Cactus, Pickle Vinaigrette Spanish Mackerel, Egg Emulsion, Toast
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Smoked Salmon
Textures of Celery
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Atlantic Halibut
Spring Greens, Dashi Butter
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Rohan Duck
Ramps, Marinated Radishes
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Fermented Strawberries
Lemon Thyme Granita, Creme Fraiche
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Pretzel
Vanilla, Lavender Honey
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Malted Milk Chocolate Ganache
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