Diner En Blanc Team Throwing A New Year’s Eve Party


The team behind Philly’s annual Diner En Blanc party is getting into the game early this year by throwing a French-themed NYE party at the historic Down Town Club (the Public Ledger Building at 6th and Chestnut). They’re teaming up with Cescaphe events to build out a one-night-only version of Paris with themed rooms, bringing to Philly the Hôtel Costes in the Place Vendôme, the Moulin Rouge and Versailles. There’s going to be live music and entertainment, food, French cocktails, an open bar running all night–all the basics you need for a proper New Year’s Eve soiree.

General admission tickets get you in the door at 10:00pm (the party runs ’til 2:00am), and they’ll run you $145 per person. VIP tickets are pricier ($200 a head), but if you fancy yourself Very Important, you’ll get in an hour early for a special cocktail party. Oh, and also? A phase one registration to 2015’s Diner en Blanc Philadelphia (ticket registration still required, but still–this gets you on the list).

Of course, there’s a menu. And of course, we have it. Check it out below.

New Year’s Eve at the Down Town Club

VIP Entrance — 9pm-10pm

includes a tasting of grower champagne, curated by local wine expert Brian Freedman, paired with a pre-party menu from CEG Executive Chef Eric Hall.

General Admission — 10pm-2am

** Les Fromages & Charcuterie
An array of French cheeses and charcuterie; Baked Brie de Meaux en Croute with fresh Raspberry filling, Boucheron, Roquefort, Cow Affinois, P’tit Basque, and St. Andre. Pate de Campagne, Garlic Sauccisons, Smoked Duck Breast, Vegetable Pate, Herbes de Provence Salami. Accompanied with fig jam, orange marmalade, port wine preserves, Marcona almonds, pistachios, honeycomb, and dried fruits.

** Fruit de Mers
Chilled Shrimp, Jumbo Lump Crabmeat, Crab Claws, and Canadian Lobster; Freshly shucked Oysters and Clams; Alaskan King Crab Legs and Cold water Lobster tails; accompanied with horseradish, cocktail sauce, shallot mignonette, and lemon.

** Les Poissons
Chef Carved Salmon en Croute with sauce aux fines herbs, garlic aioli; Griddle Seared “Loup de Mer”, Mediterranean Sea bass with caper and herb olive oil, “Truite Amandine”, crisp Trout fillet with Almond Sauce. Escargots, sautéed to order in Pernod Butter, served in a pastry shell. Accompanied by Saffron Pilaf, Haricot Verte with red peppers.

** Salades Composées
Salade Niçoise – composed salad of Mesclun greens, Seared Tuna, Haricot Verte, Egg, Tomato, Fingerling Potato, and Lemon Anchovy Vinaigrette, served in a mini martini glass.
Salade Betteraves – Roasted Beets over greens with candied Walnuts, Crumbled Goat Cheese, Pickled Shallot and Aged Sherry Vinaigrette, served in a mini martini glass.

** Les Classiques
Carved Meats:
Carre d’ Agneau Rôti a la Provençale – Chef Carved Provençale style Rack of Lamb with minted Tomato Coulis;
Herb Roasted Tenderloin of Beef with Roast Garlic-Horseradish Aioli and Mushroom Demi-glace; served accompanied with Artisan French rolls
Coq au Vin – Roasted Chicken with bacon, Pearl onion, in a Red Wine Sauce;
Boeuf Bourguignon – Slow Cooked Short Rib with Root Vegetables, Burgundy Wine.
Bouillabaisse – Traditional Fisherman’s Stew with Scallops, Monkfish, and Shrimp in a Fennel laced Tomato broth, served in a pastry shell
Pommes “Dauphinoise” – Classic garlic and onion flavored scalloped potatoes.
Ratatouille – Provençale dish of slow cooked eggplant, zucchini, tomato and peppers.

** Soupe et un Sandwich
Mini Grilled Brie and Brioche
Mini Croque Monsieur with Sauce Mornay

Served with shooter glasses of:
Fall Spiced Butternut Squash Bisque
Lobster Bisque
Tomato Basil Bisque

** Les Desserts
Fondue au Chocolat – Bittersweet Chocolate fondue with strawberries, bananas, pineapple, pound cake, lady fingers, apples, and marshmallows
Butlered French Miniatures – A variety of miniatures including Palmiers, Chocolat Pots du Crème, Tarte Tatin, Eclairs, Truffles, Berry Financier, Mille Feuille, and Macrons
Crouquembouche – classic French dessert tower of profiteroles bound with spun caramel.
Crème Brulee – miniature Vanilla Crème Brule, topped with a burnt sugar crust.

** French Signature Martini
Midnight in Paris: AbsolutPear Vodka, Domain DeCanton Ginger Liquor Simple Syrup, Fresh lemon juice

More information and tickets available through the link below.

New Year’s Eve at the Down Town Club [Official]