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Bocuse d’Or Revisited!

February 1, 2019 @ 6:30 pm
1092 Bethel Rd
Columbus, OH 43220
$195 per guest plus tax & gratuity
(614) 451-9774

The Refectory Welcomes
Guest Chef from France!

Friday, February 1   &   Saturday, February 2, 2019

$195 per guest *plus tax & gratuity

Hosted in our upstairs private Choir Loft.
Prepaid Phone Reservations required. Please call 614.451.9774


The Menu

Amuse Bouche

Filodora Brut Prosecco
Veneto, Italy


Sea Urchin Royal
Argentine Shrimp Tartar with Yuzu

2016 Sadie Family Skurfberg
Olifantsrivier, South Africa


Bison Gravlax
Red and White Coleslaw, Cider Vinaigrette

2013 Wallner Blaufrankisch Eisenberg DAC
Burgenland, Austria


Scallop Risotto
Red Curry Pumpkin and Parsnips

2015 Domaine St Prefert Chateauneuf-du-Pape Blanc
Rhone Valley, France


Dover Sole Filet “Viennoise”
Baby Spinach, Chlorophyll Emulsion

Refectory Cellar Selection


Sous-Vide Lamb Loin
With Orange, Vegetables Barigoule

1999 Pelissero Barbaresco (Magnum)
Piedmont, Italy 


Chocolate Praline Entremet
with a Bourbon Crème Brûlée Center
Caramel Camargue Fleur de Sel Ice Cream

Valdespino Cream Sherry “Isabella”
Jerez, Spain


Douceurs et Mignardises


Bocuse d’Or History

In January 1987, Paul Bocuse created the Bocuse d’Or, a revolutionary gastronomy contest. Replicating the codes of major sporting events, he imagined a true show placing the emphasis on cooking and on the chefs. It takes place at the heart of Sirha, a professional tradeshow dedicated to food service and gastronomy in Lyon, France.

The idea: to bring together 24 young chefs from all over the world, among the most promising talents of their generation, and have them prepare superb dishes within 5 hours 35 minutes, live before an enthusiastic audience. To decide between them: a jury composed of the most illustrious chefs of the planet.