Laurent Gras at Aldea

Despite what they say about too many cooks in the kitchen, no one will be complaining when George Mendes invites Michelin-starred French toque Laurent Gras (formerly of Chicago's L2O) to join him for the evening at Aldea. The two will tag-team the predinner cocktails and canapes, but after that you'll be solely in Gras's hands. Settle in for a six wine-paired courses with a French Riviera bent, including gazpacho consommé en gelée, poached codfish with pickled potato and soft-poached egg yolk, and suckling pig with foie gras and roasted mango.