celebrating 50 years

1 9 6 4 C E L E B R AT I N G 5 0 Y E A R S 2 0 1 4
1964
C ELEBRATI NG 5 0 YEARS
2014
Bœuf Wellington, sauce périgourdine
Quenelles de brochet «Tout Paris»
Pike quenelles in lobster
and Champagne sauce
Terrine de foie gras maison
à la Fine de Champagne
House foie gras, Fine de Champagne Cognac
Fleur de courgette
aux champignons sauvages et truffes
Beef Wellington, truffle sauce
Flétan à la dijonnaise
Atlantic line-caught halibut, mustard sauce
Caneton à l’orange
Duck à l’orange
Homard Thermidor
Lobster Thermidor
Zucchini blossom with truffle emulsion
Croustillant de ris de veau
Sweetbreads in a thin crêpe,
Sherry vinegar reduction
Salade d’endives, cresson
et betteraves rouges
Endive, watercress and red beet salad
Soufflé au Grand Marnier
Billi Bi
Grand Marnier soufflé
Creamy mussel soup
Le Chariot de dessert
Temptation wagon
W
e are celebrating the 50 years of Georges Briguet’s stewardship
of Le Périgord restaurant since April 1, 1964. The Briguet
family, with son Christopher also at the helm, has maintained and
updated the hallmarks of Le Périgord: fine dining in the best French
tradition, attentive service, and an extensive award-winning wine list.
We have a great debt of gratitude to our devoted and talented kitchen
and dining staff, and especially to our former and current chefs:
Ferdinand Desbans
Former chef to Prince Louis II of Monaco
Willy Krause
‘French Chef of the Year’ 1966
Roger Lozach
Antoine Bouterin
Best ‘Young Chef from France’ 1984
Pascal Coudouy
Jacques Qualin
Formerly of ‘Jean-Georges’
Joel Benjamin
Current chef, formerly of ‘Lutèce’
Le Périgord would like to thank the food critics who’ve supported
us, and our loyal patrons and friends, who have been like our family.
We’ve had a very happy 50 years together and
we look forward to the future.
Nous vous remercions chaleureusement!
Georges, Marie-Thérèse, and Christopher Briguet
Le Périgord Restaurant
405 East 52nd Street
New York, New York 10022
Tel. (212) 755-6244
LePerigord.com
facebook.com/leperigord