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
Filodora Brut Prosecco
Sea Urchin Royal
Argentine Shrimp Tartar with Yuzu
2016 Sadie Family Skurfberg
Olifantsrivier, South Africa
Red and White Coleslaw, Cider Vinaigrette
2013 Wallner Blaufrankisch Eisenberg DAC
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
Confit of Veal Loin
With Orange, Vegetables Barigoule
1999 Pelissero Barbaresco (Magnum)
Chocolate Praline Entremet
Bourbon Crème Brûlée Center
Camargue Fleur de Sel Ice Cream
Valdespino Cream Sherry “Isabella”
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.