Chef Chip Roman, of the successful Blackfish Restaurant, is coming back to where it all started for him: Le Bec Fin. After Chef Perrier made an appearance at Roman’s restaurant, he returned the favor by inviting Chip Roman to cook at Le Bec Fin on Monday, June 13th for a special meal collaboration. Roman, who now owns Blackfish in Conshohocken and Mica in Chestnut Hill, started at Le Bec Fin as Perrier’s protege. There are seatings at 5:30, 5:45 and 6PM and then later at 8:30, 8:45 and 9PM.

The special menu will be a $95, seven-course dinner. The first course is Yellowtail Kingfish “Sashimi Style” that comes with breakfast radish, yuzu kosho, and moro orange. The next course will be Applewood Smoked Scottish Salmon with crispy potatoes, a fried egg and mizuna. The third course is a liquid-center Foie Gras Terrine with a sour cherry, Iranian pistachios and brioche. Following that will be a dish of Black Sea Bass with crispy skin a l’oreintale. The fifth course is roasted squab breast with a side of stinging nettles, white asparagus, morels and pine sprout. Next is fourme d’armbert with beet membrillo, coco nib and marcona almond. Full yet? The last course is a pastry, the Blackfish Beignet, that comes with Raspberry and English Cream.

Le Bec Fin, 1523 Walnut St., 215-567-1000