View Photos From Our Events
$75  + Tip/Tax
Mon, 6/1
5:15 PM & 7:45 PM
Southeast

L'Echelle

Day 1: 5-Course Fanciful French Tasting Series

Since opening in August, 2024, L’Echelle has quickly become THE definitive Portland bistro, earning the title of Oregonian’s 2025 “Restaurant of the Year” in addition to high honors from food experts both locally (Eater's “Best New Restaurants in Portland” List) and nationally (Resy's "Top 100 in the US" List, CN Traveler's "23 Best in Portland" List). What began as the final project of the late celebrated chef Naomi Pomeroy now continues under Executive Chef Mika Paredes, a 20-year Portland culinary force who first met Chef Pomeroy at Clark Lewis, served as Chef de Cuisine at Beast, and co-founded Ripe Cooperative and Award-Winning Cornet Custard with her. Helping to also carry Chef Pomeroy's legacy forward though? The menu, which is rooted equally in classic technique and the Pacific Northwest. Here, try delights like Tuna Crudo with Oregon albacore, ver jus, kumquat, and yuzu; French Onion Soup with sherry and Gruyère; Duck Leg Confit with savoy spinach and celery root; and Rhubarb Brown Butter Tart with brown sugar crème chantilly. Needless to say, we look forward to learning (and eating!) more from Chef Paredes. Join us!

About the Host:

Mika Paredes

Executive Chef

Chef Mika Paredes moved to Portland in 2004, swiftly beginning her culinary journey as a line cook at Clark Lewis. It was there she first met Chef Naomi Pomeroy, with whom she went on to open Beast, develop Ripe Cooperative, and co-found Cornet Custard, located next door to L'Échelle. After Chef Pomeroy’s tragic death in 2024, she took over L’Échelle as Executive Chef.

The Lineup

All courses will be individually plated. This menu will be Shellfish & Mushroom Free.

  1. Spring Lettuces

    oak leaf, mizuna, spinach, red lace, banyuls vinaigrette

  2. Pâté de Campagne

    pork pate, pistachio & cherry, mustard, pickle, baguette

  3. Halibut Vin Blanc

    leek, sugar snap pea, butter, white wine

  4. Braised Beef Cheeks

    brandt holstein beef, red wine, vichy carrot, pommes puree, parsley, lemon

  5. Cornet Custard Sundae

    house hot fudge, whipped cream, peanut, chocolate sprinkles, luxardo cherry

L'Echelle

4537 SE Division St

Portland, OR 97206

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, L'Echelle will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Pork, Beef/pork Caul Fat and Chicken Liver in Course 2, White Fish and Fish Stock in Course 3 and Pork, Beef, Veal, Veal Bones for Stock for Red Wine Sauce in Course 4. Substitutions will be provided.

  • Pescatarians: There is Pork, Beef/pork Caul Fat and Chicken Liver in Course 2 and Pork, Beef, Veal, Veal Bones for Stock for Red Wine Sauce in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 2. Substitutions will not be provided.

  • Dairy:
    • Butter: Butter is in Course 3, Course 4. Substitutions will not be provided
    • Milk/Cream: Milk/Cream is in Course 2, Course 4, Course 5. Substitutions will not be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is White Fish and Fish Stock in Course 3. Substitutions will be provided.

  • Eggs: There are Eggs in Course 5. Substitutions will not be provided.

  • Peanuts: There are Peanuts in Course 5. Substitutions will be provided.

  • Tree Nuts: There is Pistachio in Course 2. Substitutions will not be provided.

  • Alliums: There is Garlic (Raw), Shallot (Raw) and Honey in Course 1, Garlic (Cooked), Onion (Cooked) and Shallot (Cooked) in Course 2, Garlic (Cooked), Onion (Cooked) and Leek in Course 3 and Garlic (Cooked) and Onion (Cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: This menu is mushroom-free.

  • Soy: There is Soy Present in Chocolate for Hot Fudge Sauce in Course 5. Substitutions will not be provided.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.