What: Sometimes called the Olympics of culinary competitions, Bocuse d’Or (named for French chef Paul Bocuse) takes place every year in Lyon, France. Groups of chefs representing different countries take the stage to create fantastical feats of gastronomy.
Each year, chefs from all over the U.S. partake in their own mini BdO, with their sights on the competition in Lyon. It’s a pricey endeavor. To help offset costs for aspiring young cooks, several top chefs joined forces in 2008 to create the Bocuse d’Or Foundation. In addition to helping fund Team USA, the foundation also offers scholarships, grants, and culinary council. It’s mission involves furthering the spread of culinary knowledge between chefs in the States.
To support this mission, raise funding for the Foundation, and create awareness of Bocuse d’Or’s place in the culinary community, chefs Trey Foshee (George’s at the Cove, San Diego), Josiah Citrin (Melisse, Santa Monica), Gavin Kaysen (Cafe Boulud, New York City), Michael Cimarusti (Providence, Connie & Ted’s, Los Angeles), Traci Des Jardins (Jardiniere, San Francisco), and Michael Tusk (Quince, San Francisco) will gather at Melisse in Santa Monica. Each chef will serve one course as part of a multi-course dinner and competition. For the amount of talent expected in the kitchen that night, this tasting menu is a steal.
When: Sunday, November 10; two seatings beginning at 5:30 – 6:30 p.m. and 8:15 – 9:15 p.m.
Where: Melisse, 1104 Wilshire Blvd., Santa Monica.
How: Reservations must be made in advance by calling Melisse at 310-395-0881. The dinner, excluding beverage, tax, and tip is $185 per person. Wine pairings are available for an additional $90 up to $150.