Dominique Macquet To Guest Chef at Houston Marriott Westchase
Houston, November 7, 2005. It is an ill wind that does not blow some good, and so is the case with Katrina, the recent hurricane that devastated the Gulf Coast and New Orleans. When the city of Houston opened its arms and welcomed more than 250,000 evacuees, the Houston Marriott Westchase opened its restaurant to Dominique Macquet, super star chef of Dominique's at the Maison Dupuy Hotel in New Orleans, and his entire staff. For reservations at Dominique's at Houston Marriott Westchase, 2900 Briarpark Drive, please call 713-978-7400.
"We had an opportunity to keep our hotel family together," says Harry Greenblatt, vice president and managing director of the Houston Marriott Westchase, "and we did." The Houston Marriott Westchase and the Maison Dupuy are both owned by Pyramid Hotels.
"We wanted to do right by our family in New Orleans," added Greenblatt. "We all know how important work is in order to get life back to normal. We came up with the idea of having Macquet as a guest chef at our Republic of Texas restaurant, while New Orleans is being rebuilt," he stated. "So, with incredible energy and effort by many people, we moved the entire restaurant, including its staff, managers, waiters, line cooks and busboys, and even some of their equipment, to Houston."
"For a limited time, Houston Marriott Westchase will be host to Dominique's, award winning Tropical French cuisine. Houstonians will have a chance to experience what the President of the United States, Tony Blair and Nelson Mandela have enjoyed, including Baby Conch Ceviche; Fleur de sel Cured Salmon; Grilled Tamarind-glazed Maine Lobster; Filet Mignon Stuffed with
Chimichurri Cream Cheese and Mango and Coconut Soufflé Glace."
Reservations for dinner, Monday thorough Saturday, 6 PM until 10 PM, at Dominique's at the
Houston Marriott Westchase, 2900 Briarpark Drive, may be made by calling (713) 978-7400.
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Dominique Macquet
Guest Chef
The Houston Marriott Westchase
The Facts
Cuisine: Tropical French
Address: 2900 Briarpark
Houston, Texas 77042
Telephone: 713-978-7400
Fax: 713-735-2727
Websites: dominiquesrestaurant.com and/or marriottwestchase.com
Date Opened: November 1, 2005
Executive Chef: Dominique Macquet
General Manager: Walter Bertot
Pastry Chef: Christina Summerlik
Wine Director: Walter Bertot
Hours: Monday-Saturday, 6pm-10pm
Décor: Luxurious dining offered in a tastefully Texas décor
Signature Dishes: Baby Conch Ceviche; Fleur de sel Cured Salmon; Grilled
Tamarind-glazed Maine Lobster; Filet mignon Stuffed with
Chimichurri Cream Cheese and Mango and Coconut Souffle Glace.
Entertainment: Lobby pianist on Fridays & Saturdays, background piano music during the weekdays
Capacity: 125 Private room: 30
Dominique's accepts all major credit cards, is wheelchair accessible and recommends
Reservations.
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Dominique's
Guest Chef
Houston Marriott Westchase
Menu
Appetizers
Turks & Caicos Baby Conch Ceviche 10
With Crispy Green Papaya Relish and
Tamarind-Grapeseed Oil
Indian Ocean "Fleur de Sel"
Cured Wild Salmon 9
On Local Blue Crab Claw meat, Hearts of Palm,
Horseradish cream, Brioche Crouton,
with American Caviar
Seared Foie Gras & Roasted White Peaches 18
On "Pain d'Epices" with Peaches and Duck Essence
Yellow Fin Tuna "Two Ways" 9
Sashimi Tuna and Pineapple Chips "Mille Feuille,"
Escabeche of Tuna Empanada, with
Avocado Crème Fraiche
Soup
Louisiana Blue Crab & Coconut Soup 7
With Lemongrass Essence
Salads
Baby Romaine & Watercress 8
Oven-Dried Tomato, Crispy Corn,
and Citrus Mustard Vinaigrette
Duck Quatre Façon 12
Duck Confit, Prosciutto, Crackling, and Essence
with Baby Spinach and Nectarine Vinaigrette
Baby Mesclun Greens 8
With Toasted Pinenuts and 8-year old
Balsamic Vinaigrette
Entrees
Sautéed Farm-Raised Cracked Conch 27
On Smothered Corn-Chayote Risotto with
Scotch Bonnet-Scented Grapefruit Mojo
Seared Key West Yellowtail Snapper 28
On Banana Leaf, Fricassee and Hearts of Palm,
with Lobster-Lemon Oil
Pan-Seared Jumbo Shrimp 26
With Boniato and Rock Shrimp Croquette,
Green Mango Chutney, and Shrimp-Ginger Essence
Grilled Tamarind Glazed
Whole Maine Lobster 39
With Caribbean Spiny Lobster-Plantain
Baked Spring Roll Lobster and Roasted Corn Nage
Citrus Spice Crusted Pheasant Breast 27
Stuffed with Braised Veal Cheeks and
Chanterelle Mushrooms, Sweet Potato Gnocchi,
Young Vegetables, and Jus Natural
Grilled Filet of Beef "Farci" 34
With Boursin Cheese, Twice Baked Potato Pancake,
and Roasted Shallot Jus
Trio of Lamb 28
Grilled Double Chop of Lamb, Merguez Sausage,
Lamb Confit, Goat Cheese, and Malanga Terrine, and
a Chorizo Spiced Tropical Ratatouille with Lamb Jus
Morgan Ranch Kobe Beef
"Short Ribs" Pave 34
With Kobe Beef Debris and Roasted Butternut
Squash Croquette and Red Wine Jus
Vegetarian tasting prepared
by the Chef 25
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