The grand opening of Kris Bistro also included the kick-off party for the gala being held at Houston Country Club in November. Culinary Institute LeNôtre, which is where Kris Bistro is located, is hosting a scholarship gala called Champagne & Chocolat…. & Caviar. Just the word caviar raises this gala’s status into an above average level of worthiness.
Be sure to put on your best vintage Parisian next month and tell your date to shine, polish, and pet her tiara, for this event is of glorious proportion. Not only will chef Philippe Schmitt, of Philippe Restaurant + Lounge, be honored, but all kinds of importantness will attend. Just so you know, um, the $10,000 table for ten just might still be available. Maybe, just maybe.
Alain & Marie LeNôtre own the Culinary Institute LeNôtre and have happily devoted their lives to changing the world one chef at a time. Through scholarships and an incredible cheffing program, they have paved the way for many in the culinary scene. While Alain received his experience working at a 3 star Michelin restaurant in Paris, Marie was in Houston becoming a real live… socialite.
Just when I thought it was totally apropos to give every socialite in Texas a tiara tilting taunt, Marie LeNôtre forever changed such assumptions. After spending a brief amount of time together, it became clear that not all socialites are scary. In 2001, Marie began working with a group of “philanthropist socialites” to create the Culinary Endowment & Scholarship, which raises money for students in need.
Moving right along…
After passing through valet, we entered a room with almost 8 chefs in training. Cooking is not their purpose tonight, for they exist at the entrance with one duty… chef greeters. After fourteen curtsys, three mini hugs, and a picture, it was time to make our way to the lounge.
In this place we call the lounge, there just so happened to be an explosion of champagne. Oh, let us not forget the debacle of Petrossian caviar waiting on a whim. While saying this word, Petrossian, there should be a total of three swiftly hard syllables stated, with a mini pause in between each, thus producing a massively fancy French effect. Saying this word correctly quickly morphs any American commoner into French heiressness. Come on! Faster… Pe-Tro-Suh.
Kris Bistro’s tasting menu for the evening included three different courses, in which only one was suitable for AVH. First to arrive is pan roasted organic “Eberly Farms” chicken stuffed with goat’s milk feta, stuffing, black olive mousse, picholine green olive sauce, and red pepper jam.
Um, certain chefs spent one hour of carcass preparation to deliver cold smoked chuck tender braised in Ainger celebrator double bock, fresh herbs spätzle, pickled red onions, fresh jalapeno, corriander, and the always exciting German sweet & sour veal reduction. Yikes.
Suddenly, moving on with my life became an option as the grilled Texas Gulf shrimp arrived. Served in a rich shellfish bisque & finished with Cognac, this dish was beyond delish. There was never any reason to fret, for in addition to the mini tasting menu, a kitchen filled with chefs & food was right around the corner.
After slipping away from the table, chefs stood meekly at their station with a twinkle in each eye. While all items in this kitchen were labeled quite clearly, total spasticness occurred, resulting in food grabbing without titles. Ten thousand & three apologies go out to all living in wonder.
Kris Bistro was created to help students attending culinary school to have a better understanding of the real deal in the dining world. Taking direction from executive chefs Matthew Lynn & Kris Jacob gives a precise picture of what is to come. Placing this contemporary French bistro inside the culinary school, takes students to a new level of learning.
Comments Off on Amerigo’s GrilleWalking into Amerigo’s, the dark piano bar instantly sets...
Comments Off on The Goose’s Acre Bistro & Irish PubAs I made my way through the crowd downstairs at Goose’s...
Comments Off on Uni SushiI walked in and looked down the bar, imagining someone way...