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Bocuse d’Or Revisited!

February 3, 2018 @ 6:30 pm
1092 Bethel Rd
Columbus, OH 43220
$175 per guest plus tax & gratuity
(614) 451-9774

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


The Menu

Amuse Bouche

2006 Domaine du Haut Bourg Muscadet Côtes de Grandlieu “Origine”   

Loire, France


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”    

Basilicata, Italy


Lamb Filet Mignon
with Porcini Praline, Potato Napoleon, Baby Porcini

2009 Braida Barbera d’Asti “Bricco dell’Uccellone” (Magnum)

Piedmont, Italy 


Fondant of Hazelnut, Clementine & Red Kuri Squash
Potimarron Ice Cream

Tissot Macvin du Jura Blanc

Jura, France




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.