Les Marmitons New Jersey Chapter

These are photos of our 2020/2021 Events. We started in October under COVID-19 rules.

2020 November Event

2020 November Event

Andre Chabanel created a duck centric menu for us this month.1) amuse of quick duck liver pate (made with fresh livers, rather than foie gras) on a crostini. 2) composed salad featuring confit of Duck gizzards, Lardons of bacon, chestnuts and frisée- with or without a poached or sous vide egg. 3) duck with orange brandy sauce - confit and breast (would be one leg and couple of slices of breast), along with some sort of potatoes or turnip galette and some simple greens. 4) foie gras and duck egg creme brûlée.

2020 October

2020 October

We resumed in-person Events under COVID-19 rules

May 2021 Event

May 2021 Event

This was our first masked event due to Covid-19

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  • Home
  • Our Events
    • 2022/2023 Events
    • 2021/2022 Events
    • 2020/2021 Events
    • 2019/2020 Events
    • 2018/2019 Events
    • 2017/2018 Events
    • 2016/2017 Events
    • 2015/2016 Events
  • Our Chefs
  • Our Menus
    • 2022/2023 Menus
    • 2021/2022 Menus
    • 2020/2021 Menus
    • 2019/2020 Memus
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    • 2017/2018 Menus
    • 2014/2015 Menus
    • 2016/2017 Menus
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    • MORE!
  • Contact
  • Articles
  • Membership
    • Requirements
    • Dues
    • Code of Conduct
    • Release Form
    • Guidelines for Chefs
  • Map