Support Bocuse d’Or USA

Autumn Fete, ELEVEN MADISON PARK, New York, September 26

Chef Daniel Humm and Will Guidara graciously opened their restaurant on a Sunday evening to host a fundraising dinner to support Team USA; James Kent and Tom Allan, both Sous-chefs in Humm’s brigade. The evening began with a lively reception with visiting Bocuse d’Or USA Culinary Council Members Alain Sailhac & André Soltner, followed by an extrordinary dinner executed by Daniel Humm, Thomas Keller, Daniel Boulud, Jerome Bocuse and their teams with Champagne and wines selected by
Henriot Inc.

Bocuse d’Or USA Autumn Fête

September 26, 2010

Hors d’oeuvres

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Velouté de Grenouilles

Watercress Chantilly, Chanterelles and Garlic Confit

Champagne, Millésimé, Henriot 1998

Chef Daniel Boulud

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Dover Sole Veronique

Thompson Grapes, Sultanas, Italian Parsley and Vermouth “Glaçage”

Chablis Premier Cru, Fourchaume, William Fevre 2008

Chef Thomas Keller

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Nova Scotia Lobster

Poached with Sweet Potato, Black Mission Figs and Jamón Ibérico

Beaune Grèves Premier Cru, Vigne de l’Enfant Jésus, Domaine Bouchard 2006

Chef Daniel Humm

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Elysian Fields Rack of Lamb

Herb Roasted with Spaghetti Squash, Poached Seckel Pears and Brussels Sprouts

Corton Grand Cru, Le Corton, Domaine Bouchard 2006

Chef James Kent

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Trio Lyonnais de Desserts Classiques

Baba au Vieux Rhum, Mousse au Chocolat “Président,” OEuf à la Neige Aux Pralines

Champagne Rosé, Henriot

Chef Jerome Bocuse