Georges Perrier and his exec chef at Le Bec-Fin, Nicholas Elmi, will venture to New York for Elmi's first experience cooking dinner at the James Beard House.

Date is Feb. 24, and it's $200 a head;

Among hors d'oeuvres: oysters and caviar, quail confit with quail gelée, yellowfin tuna and charred melon brochettes with shiso and tzatziki, savory madeleines, served with Le Berceau Blanquette de Limoux NV.

Dinner menu/wine pairings:

Chilled seafood salad with apple-cucumber consommé and lemon-arborio rice crisps (Le Berceau Blanquette de Limoux NV)

Hiramasa escabèche with preserved grapefruit, mastic, breakfast radishes, and celery (Domaine Castera Jurançon Sec 2007)

Foie gras torchon with beets and horseradish yogurt (Domaine des Baumard Coteaux du Layon 2005)

Truffle-stuffed turbot with organic stone-cut oats, black trumpet marmalade, and sauce Champenoise (E. Guigal Côtes du Rhône Blanc 2007)

Truffle-poached Maine lobster with tête de veau en crèpinette and sauce royal (Domaine Billard Père et Fils Bourgogne Hautes-Côtes du Beaune 2007)

Chocolate Napoleon with saffron cream and carrot sorbet (Château Loupiac Gaudiet Loupiac 2005)