On January 22, five French chefs from Washington, D.C., Maryland, and Virginia traveled to New York, NY to present ‘Merci, Chef: A Tribute to Chef Paul Bocuse’ at the James Beard House. As an honor to “Chef of the Century” Paul Bocuse, the presentation featured two specialty cocktails, and 11 dishes showcasing Chef Bocuse’s signature techniques and dishes. The evening was one of gratitude and celebration, and sold out in under a week. In celebration of Chef Bocuse’s birthday on February 11, the same five chefs will bring the experience to Virginia in a special cocktail reception and dinner at Brabo Brasserie in Old Town Alexandria on February 11, 2019. Proceeds from the dinner will benefit the James Beard Foundation’s Impact Programs.
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
“Paul Bocuse was the incarnation of French cuisine,” said French President Emmanuel Macron. “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. 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.
The culinary careers and styles of all five presenting chefs have been personally shaped by Chef Bocuse, making the February 11 celebration of his legacy a poignant one. A re-creation of the sold-out James Beard Dinner, the evening will begin with a cocktail reception, followed by a six-course dinner exhibiting Chef Bocuse’s signature techniques, ingredients and dishes, and woven with personal stories from each chef throughout the evening.
“Monsieur Bocuse was 20th century’s maestro of French cuisine,” said host 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 menu for ‘Merci, Chef: A Tribute to Chef Bocuse’ at Brabo Brasserie is as follows:
Buttered Rum et Truffe with Smith and Cross Rum, White Truffles, Fresh Butter Covered with Puff Pastry
L’Espirit de L’Orange with Duck-Fat-Washed Grand Marnier, Old Forester 1870, Byrrh Quina Quina, Noilly Pratt Dry
“charcoal” of truffles and chestnuts
Pomme Soufflée Farcie a La Crème De Comte, Reglisse
puffed potato, comte cheese, liquorice powder
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 Monday, February 11 at 6:30 p.m. The cocktail reception and dinner will take place at Brabo Brasserie, located at 1600 King Street, Alexandria, Virginia 22314. Tickets are $150, inclusive of gratuity and wine pairings. Tickets are available online at https://mercibocuse.eventbrite.com.