Five French Chefs Present ‘Merci, Chef: A Tribute to Chef Paul Bocuse'

Email this Event to a Friend

January 22, 2019 (Tue)
7:00 PM - 10:00 PM

James Beard House
167 West 12th Street
New York City, New York 10011

View Map  |   212-627-2308

Cost: Member Price: $170; Public Price: $220

View more details below

Food     Dinner     Wine    
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:



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



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”

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 or by calling theJames Beard House at 212-627-2308. 

Please Tell The Event Host That You Saw This Post On