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Bocuse d’Or Revisited!

Recurring event see all

Fri March 6, 2020 @ 6:30 pm Sat March 7, 2020 @ 9:00 pm

On Friday and Saturday, March 6 and 7, 2020, the award-winning Refectory Restaurant is privileged to have the highly acclaimed Chef Laurent Blondin visit the Refectory Kitchen. Chef Laurent will prepare a culinary masterpiece Six-Course Dinner unlike anything else we have presented! Among Chef Laurent’s career highlights are his work under Alain Ducasse and Fernand Point and being a French finalist for the prestigious Bocuse d’ Or competition. This event has been several years in the making, said Refectory owner Kamal Boulos, and we are very excited to begin celebrating Chef Richard’s 25th year at The Refectory by highlighting his culture and heritage with an extraordinary dinner personally prepared by his nephew, Chef Laurent Blondin!

The Dinner will include some surprises and of course French Wines to match the courses!
The evening is 285.00 per guest plus gratuity and begins at 6:30 p.m.
Reservations are limited to the first 40 guests and you can find more information here

Please call (614) 451.9774 to make reservations.

The Menu

(subject to change)

FOIE GRAS TERRINE Cranberry, Sesame Seed Tuile, Baby Romaine
2018 Château Pradeaux Bandol Rosé
Provence, France

SCALLOP “POELEES” Belgian Endive, White Balsamic and Tonka Fava Bean
2007 Château Musar Blanc
Bekaa Valley, Lebanon

Roasted Monkfish, Lobster and Black Truffle
Crustacean Emulsion
2005 DeFaix Chablis 1er Cru Côte de Lechet
Burgundy, France

ANTELOPE PARMENTIER AU JUS with Hazelnut Oil, Wild Herb Bouquet
1996 Dalla Valle Cabernet Sauvignon
Napa Valley, California

SQUAB AND CORN SYMPHONY “BERNARD BLONDIN”
Jus Presse with Maple Syrup
1995 Luigi Righetti Amarone della Valpolicella Capitel de’ Roari Veneto, Italy

BELGIAN CHOCOLATE, KALAMANSI/GRAPEFRUIT ALLIANCE Timut Pepper Ice Cream

1977 Robertson Vintage Port Douro Valley, Portugal

DOUCEURS ET MIGNARDISES

285. per guest (beverages, tax & gratuity not included)