Georges Perrier of Le Bec Fin has invited Chip Roman to cook at Le Bec Fin on Monday, June 13. Chip spent five years on the line at Le Bec as Perrier’s protégé before opening his own restaurant. Today Chip owns two restaurants and a catering company. In addition to his acclaimed restaurant Blackfish in Conshohocken, he opened Mica in Chestnut Hill in March. He also runs Charles Roman Catering.
Guests at the collaborative dinner can enjoy a seven course meal for $95. Early seatings are at 5:30 p.m., 5:45, and 6 p.m. Later seatings are at 8:30, 8:45 and 9 p.m. For reservations, call Le Bec Fin at 215.567.1000.
Here’s the menu:
Yellowtail Kingfish “Sashimi Style”, Breakfast Radish, Yuzu Kosho, Moro Orange
Applewood Smoked Scottish Salmon, Crispy Potato, Fried egg, Mizuna
Liquid-Center Foie Gras Terrine, Sour Cherry, Iranian Pistachios, Brioche
Black Sea Bass with Crispy Skin a l’ Orientale
Roasted Breast of Squab, Stinging Nettles, White Asparagus and Morels, Pine Sprout
Fourme d’Ambert, Beet Membrillo, Cocoa Nib, Marcona Almond
Blackfish Beignet, Raspberry and English Cream