Cost: Member Price: $170; Public Price: $220
Five French Chefs Present ‘Merci, Chef: A Tribute to Chef Paul Bocuse,’
A Special Event at the James Beard House Honoring a Culinary Icon – January 22
WASHINGTON, D.C. (December 7, 2018) - “Chef of the Century,” “Lion of Lyon,” and “Father of French Cuisine” are titles that have been respectfully bestowed on one of the most influential chefs of his generation: Paul Bocuse. Monsieur Paul is credited with reshaping French cuisine and transforming Lyon into one of Europe’s most decorated culinary destinations. On January 20, 2018, Chef Bocuse passed away at the age of 91. Noting the anniversary of his passing, five French chefs from Washington, D.C., Maryland, and Virginia, whose culinary careers and styles have been personally shaped by Chef Bocuse, are celebrating his legacy at the James Beard House in New York, NY by presenting “Merci, Chef: A Tribute to Chef Paul Bocuse” on January 22, 2019. The presentation will feature a cocktail reception and six-courses of cuisine showcasing Chef Bocuse’s signature techniques, ingredients and dishes, woven with personal stories from each chef.
The presenting chefs include:
- Fabrice Bendano, Le Diplomate, Washington, D.C.
- Mark Courseille, Le Café Descartes, Embassy of France, Washington, D.C.
- Cedric Maupillier, Convivial Restaurant, Washington, D.C.
- Steve Monnier, Chez Hugo, Baltimore, MD
- Sebastien Rondier, Brabo Brasserie, Alexandria, VA
At his Michelin three-star restaurant, L'Auberge du Pont de Collonges, Monsieur Bocuse redefined Nouvelle cuisine with a modern approach to French cooking, where fresh produce was showcased and dishes were lighter, simpler and more delicate. His culinary style and artistic technique reshaped French cuisine and laid the foundation for modern culinary benchmarks.
“Paul Bocuse was the incarnation of French cuisine,” said French President Emmanuel Macron.
“Monsieur Bocuse was 20th century’s maestro of French cuisine,” said Chef Sebastien Rondier, a native of Southwest France and executive chef of Brabo Brasserie in Alexandria, Virginia. “He pushed the boundaries of French cuisine, and foraged a spirit of exploration and greatly impacted my career as a professional chef.”
The “Merci, Chef: A Tribute to Chef Paul Bocuse” evening will include a reception and dinner featuring dishes that highlight Monsieur Bocuse’s signature technique and dishes. Throughout the dinner, the presenting chefs will share personal stories illustrating Monsieur Bocuse’s impact on their career.
The menu includes:
RECEPTION
Charbon Châtaigne-Truffes
“charcoal” of truffles and chestnuts
Pomme Soufflée Farcie a La Crème De Comte, Reglisse
puffed potato, comte cheese, liquorice powder
Saucisson Brioché
lyonnaise sausage, brioche, reduction of morgon wine
Vichyssoise et Caviar d’Aquitaine
potato vichyssoise, aquitaine caviar
DINNER
Foie Gras Marbrée by Chef Rondier
terrine de foie gras marbrée, gelée of prune, chutney of fruits, walnut cake
Mousse Chaude de Truite by Chef Monnier
warm mousse of trout, coulis of crayfish
Poulet au Vinaigre by Chef Maupillier
chicken au vinaigre, pomme darphin, choux blanc, tarragon sauce
Paleron De Bœuf Confit by Chef Courseille
confit of beef rossini, white truffle potato “ mille-feuille”
Pre-Dessert
poached pear a la beaujolaise
Tarte Tatin aux Pommes by Chef Bendano
apple tarte tatin, crème fraiche
The “Merci, Chef: A Tribute to Chef Paul Bocuse” event will be held on Tuesday, January 22, 2019 at 7:00 p.m. The reception and dinner will take place at the James Beard House, located at 167 West 12th Street, New York, NY 10011. Tickets are $220, inclusive of tax and gratuity, and are available online at https://www.jamesbeard.org/events/merci-chef-paul-bocuse-tribute?category=Dinner or by calling theJames Beard House at 212-627-2308.
