Plat de Résistance
About this EventThis event will begin in the Center's charming kitchen with a cooking workshop led in English by Jérôme Bergère, Maître d’Hôtel and General Manager of the restaurants La Voile. Attendees will elect to help prepare the entrée, the plat de résistance, or a dessert.
After the cooking workshop, learn how to plate your dishes with elegance and serve them in our ballroom at a luxurious table that is dressed to impress by the expert hands of French silversmiths Christofle.
Finally, enjoy the three-course meal you and fellow guests have created along with champagne, wine, and a discussion on the history of table manners and French étiquette. Bon appétit !
This dinner will be co-hosted by Collette Royer of Christofle and Jérôme, who will lead the dinner discussion.
Workshop will start no later than 7:10 PM, thank you for your understanding.
On the Menu for the EveningEntrée (Quiche aux olives et salade frisée)
Plat de Résistance (Ratatouille)
Desserts (Mousse au chocolat)