Five French Chefs Present ‘Merci, Chef: A Tribute to Chef Paul Bocuse,’ - Food & Beverage Magazine

Five French Chefs Present ‘Merci, Chef: A Tribute to Chef Paul Bocuse,’

A Special Event at the James Beard House Honoring a Culinary Icon
January 22nd 

“Chef of the Century,” “Lion of Lyon,” and “Father of French Cuisine” are titles that have been respectfully bestowed on one of the most influential chefs of his generation: Paul Bocuse. Monsieur Paul is credited with reshaping French cuisine and transforming Lyon into one of Europe’s most decorated culinary destinations. On January 20, 2018, Chef Bocuse passed away at the age of 91. Noting the anniversary of his passing, five French chefs from Washington, D.C., Maryland, and Virginia, whose culinary careers and styles have been personally shaped by Chef Bocuse, are celebrating his legacy at the James Beard House in New York, NY by presenting “Merci, Chef: A Tribute to Chef Paul Bocuse” on January 22, 2019. The presentation will feature a cocktail reception and six-courses of cuisine showcasing Chef Bocuse’s signature techniques, ingredients and dishes, woven with personal stories from each chef. 
 
The presenting chefs include:  
 
At his Michelin three-star restaurant, L’Auberge du Pont de Collonges, Monsieur Bocuse redefined Nouvelle cuisine with a modern approach to French cooking, where fresh produce was showcased and dishes were lighter, simpler and more delicate. His culinary style and artistic technique reshaped French cuisine and laid the foundation for modern culinary benchmarks. 
 
“Paul Bocuse was the incarnation of French cuisine,” said French President Emmanuel Macron. 
 
“Monsieur Bocuse was 20th century’s maestro of French cuisine,” said Chef Sebastien Rondier, a native of Southwest France and executive chef of Brabo Brasserie in Alexandria, Virginia. “He pushed the boundaries of French cuisine, and foraged a spirit of exploration and greatly impacted my career as a professional chef.”
 
The “Merci, Chef: A Tribute to Chef Paul Bocuse” evening will include a reception and dinner featuring dishes that highlight Monsieur Bocuse’s signature technique and dishes. Throughout the dinner, the presenting chefs will share personal stories illustrating Monsieur Bocuse’s impact on their career. 
 
The menu includes:
 
 

RECEPTION

Charbon Châtaigne-Truffes

“charcoal” of truffles and chestnuts

Pomme Soufflée Farcie a La Crème De Comte, Reglisse 

puffed potato, comte cheese, liquorice powder

Saucisson Brioché 

lyonnaise sausage, brioche, reduction of morgon wine 

Vichyssoise et Caviar d’Aquitaine

potato vichyssoise, aquitaine caviar

DINNER

Foie Gras Marbrée  by Chef Rondier
terrine de foie gras marbrée, gelée of prune, chutney of fruits, walnut cake

Mousse Chaude de Truite by Chef Monnier
warm mousse of trout, coulis of crayfish 

Poulet au Vinaigre by Chef Maupillier
chicken au vinaigre, pomme darphin, choux blanc, tarragon sauce

Paleron De Bœuf Confit by Chef Courseille
confit of beef rossini, white truffle potato “ mille-feuille”

Pre-Dessert 
poached pear a la beaujolaise

Tarte Tatin aux Pommes by Chef Bendano
apple tarte tatin, crème fraiche

The “Merci, Chef: A Tribute to Chef Paul Bocuse” event will be held on Tuesday, January 22, 2019 at 7:00 p.m. The reception and dinner will take place at the James Beard House, located at 167 West 12th Street, New York, NY 10011. Tickets are $220, inclusive of tax and gratuity, and are available online at https://www.jamesbeard.org/events/merci-chef-paul-bocuse-tribute?category=Dinner or by calling the James Beard House at 212-627-2308. 

About the James Beard House
Well known as the foremost, esteemed organization in the celebration and promotion of the culinary industry, presenting at the James Beard House is an honored opportunity for all chefs. The historic James Beard House in New York City’s Greenwich Villages serves as a “performance space” for visiting chefs, and hosts top names in food as guest chefs, such as Daniel Boulud and Nobu Matsuhisa.
 
The James Beard Foundation serves to promote the culinary arts by celebrating chefs and food industry professionals at the James Beard Foundation Awards and other culinary awards ceremonies. It also provides opportunities for scholarships and education to burgeoning culinary upstarts, and hosts events and programs to educate and inspire understanding of the culinary arts.
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