Christmas Essences at the Grand Hôtel de Bordeaux. Find out more.

Gala of the 2019 Annual Congress of the Disciples of Escoffier

Five MOF or starred chefs – including one with both distinctions – will take turns in the kitchens of the luxury Bordeaux hotel for the occasion to concoct a unique exceptional menu – each working on a particular flagship product: beef tartare, oysters and Caviar from Aquitaine by Anthony David, new chef at the InterContinental Bordeaux’s gourmet restaurant Le Pressoir d’Argent Gordon Ramsay (2 Michelin stars); Scallops and Caviar from Aquitaine by Johan Leclerre (MOF); foie gras by Vincent Arnould (MOF 1 Michelin star); red mullet by Jean-Marie Gautier (MOF); and finally poultry and truffles by Pascal Bardet (2 Michelin stars). It is Sébastien Fontes, Executive Chef of the InterContinental Bordeaux – Le Grand Hotel, who will sign the aperitif cocktail, while Aleksandre Oliver, the new executive pastry chef of the 5 stars, will bring up the rear with a dessert worthy of his title of “Pastry Chef of the Year 2018” awarded by Chef Magazine.

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