CHEF SHAUN MCCRAIN AND FORMER PER SE COLLEAGUE CHEF PHILIP TESSIER CELEBRATE THE LIFE OF PAUL BOCUSE AT COPINE
The second “Alumni Dinner” of the collaboration series takes place on Saturday, April 28 in honor of Monsieur Paul
Chef Shaun McCrain and Co-Owner Jill Kinney welcome former Per Se colleague, Chef Philip Tessier to Copine on Saturday, April 28 for the second “Alumni Dinner,” reuniting Chef McCrain with fellow Per Se alumni. This collaboration dinner celebrates the profound influence of Chef Paul Bocuse on the collective culinary industry.
Napa Valley-based Tessier began training in the kitchen at a young age while growing up in Williamsburg, Virginia. He attended the Culinary Institute of America in Hyde Park, NY and following graduation, he sought out to hone his craft in the top kitchens of France, New York and California including Thomas Keller’s Bouchon, The French Laundry, and Per Se, where he first met McCrain and Kinney. It was at The French Laundry that Tessier began to train for the pinnacle of culinary achievement, the Bocuse d’Or. Tessier became the first American to reach the podium when he won the Bocuse d’Or Silver medal in 2015. He went on to coach team USA to gold in 2017. Tessier released Chasing Bocuse, the story of the American team’s journey at the world’s most renowned cooking competition in October 2017.
The “Alumni Dinner” on April 28 will feature a five-course tasting menu with luxury ingredients, classical French techniques and representing a collaboration between McCrain and Tessier. The menu honoring Monsieur Paul is as follows:
Grimaud Farms Duck Galantine
Caramelized Onion Gelée,
Fine Herbes Salad
Brioche Crusted Rainbow Trout
Dill, Meyer Lemon, Toasted Hazelnuts,
Boeuf Rossini Á La Paul Bocuse
Filet Mignon, Foie Gras, Fluted Paris
Mushrooms, Sauce Périgourdine
Kurtwood Farms Loghouse Cheese
Seasonal Fruit Compote
Apple Tarte Tatin
Vanilla Bean Ice Cream
The tasting menu is $250 per person, exclusive of tax and gratuity. A signed copy of Chasing Bocuse by Philip Tessier is available for $45, pre-order required by Thursday, April 12. Reservations are required and available from 5 p.m.-9 p.m. and can be made by contacting Copine directly via phone at 206.258.2467.
Located in Seattle’s Ballard neighborhood, Copine offers contemporary American cuisine executed with classic French technique and attention to detail. Copine features a dinner menu that changes based on the seasonality of local ingredients. Guests may dine à la carte in the main dining room or are welcome at the bar on a walk-in basis. The restaurant offers a Chef’s Table, which is a customized five-course semi-private dining experience at Copine that accommodates up to 10 guests with a view into the kitchen. Copine is available for full restaurant buyouts for up to 40 guests. Private dining arrangements can be made by contacting the restaurant directly. Reservations can be made online or by calling 206-258-2467 up to two months in advance of the calendar date. The restaurant’s retail business, Copine Project, offers a selection of curated items for takeaway that utilize ingredient trimmings and contribute towards the restaurant’s sustainability goals. All items are sold from the cold case as takeaway only. For hours and more information visit www.copineseattle.com.
About Chef Philip Tessier
Philip Tessier is an award-winning chef, author, coach, culinary partner and innovator. He was the first American Chef to ever place on the podium at the biennial Bocuse D’or Competition in Lyon, France, and most recently coached the 2017 U.S. team to victory. He recounts this journey in his book, Chasing Bocuse. For more information visit www.philiptessier.com.