The Refectory Welcomes
Guest Chef from France!
Friday, February 2 & Saturday, February 3
$175 per guest *plus tax & gratuity
Hosted in our upstairs private Choir Loft.
Prepaid Phone Reservations required. Please call 614.451.9774
2006 Domaine du Haut Bourg Muscadet Côtes de Grandlieu “Origine”
Razor Clams, Cauliflower Romanesco
& Candied Red Bell Pepper Trio
Passion Fruit Vinaigrette
2016 Zarate Albarino
Rias Baixas, Spain
Sea Scallop Carpaccio
Kaffir Lime and Lemon Grass Marinade
2015 Pfeffingen Dry Scheurebe Kopke Dry White Port
Pfalz, Germany Oporto, Portugal
Sous Vide Egg “Parfait”
Artichoke and Black Truffle Emulsion
2007 Mount Eden Chardonnay Estate
Santa Cruz Mountains, California
Slow Cooked Mediterranean Sea Bream
with Aioli and Quince, Seafood Soup and Brown Fennel
2015 Cantina del Notaio “Il Rogito”
Lamb Filet Mignon
with Porcini Praline, Potato Napoleon, Baby Porcini
2009 Braida Barbera d’Asti “Bricco dell’Uccellone” (Magnum)
Fondant of Hazelnut, Clementine & Red Kuri Squash
Potimarron Ice Cream
Tissot Macvin du Jura Blanc
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.