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Slideshow

Chef Philippe Schmit Teams Up with Kris Bistro

March 14, 2014

An albacore tuna slider was topped with a lobe of foie gras.

Chef Kristopher Jakob welcomed chef Philippe Schmit into his kitchen.

A foie gras-stuffed chicken breast was served in a rich consomme.

Cups of foie gras mousse were topped with a port reduction.

Schmit says another pop-up dinner will likely happen in a few months.

A duck and foie gras terrine came with a single "cherry" of spherized port.

And for dessert: white chocolate mousse cake with carmelized banana, peanut butter, and foie gras ice cream.

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Photos by Chuck Cook Photography

Until last night, Houston diners had not seen or heard much from chef Philippe Schmit since he left his eponymous restaurant, Philippe Restaurant + Lounge. Schmit emerged last night to wow a full house of guests with a five-course foie gras dinner at Kris Bistro. Helping Schmit was his former wingman from Philippe, chef Jose Hernandez, most recently of La Balance in Katy.
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Restaurants, French Food, Chefs
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