French culinary team at the St. Regis Aspen for three nights
The Chefs Club by Food & Wine is set to bring another top resatuant team to Aspen. The $150 (wine pairings additional) dinner on March 6, 7 and 9 does push most people’s restaurant budgets, but it’s a lot mor afforedable and closer than a culinary trip to Paris. Cyril Lignac, one of the great modern day chefs of France, plus his pastry chef and culinary team prepares a four-course menu for three those nights only.
Lignac is chef/owner of three popular restaurants in Paris, Quinzième, Le Chardenoux and Le Chardenoux des Prés, and two patisseries. In 2012, Chef Lignac received his first Michelin star for his restaurant Le Quinzième. At the same time, GQ magazine recognized his entrepreneurial spirit and his talent for sharing simple pleasures when they named him “Chef of the Year”. This spring, Lignac will release his first cookbook in English. Perhaps advance copies will already be available — or perhaps not.
Later in the month, on the 14th and 16th, Mathieu Pacaud, chef/co-owner the Michelin three star restaurant L‘Ambroisie in Paris, He partners with his father Bernard, to run this Parisian mainstay of French haute cuisine, L’Ambroisie that L’Ambroisie has retained three Michelin stars for more than 20 years. The restaurant.lies in the heart of the historic Marais at 9 Place des Vosges. The cuisine of Bernard and Mathieu Pacaud is classical, sophisticated and seasonal.
F&W Best New Chefs spotlighted at St. Regis Aspen
For 24 years, Food & Wine magazine has been anointing 10 young culinary talents as Best New Chefs of the Year. They are featured on the cover and inside the magazine, and they are introduced to the gastronomic establishment at the annual Food & Wine Classic in Aspen. A newer aspect to this promotion, is Chefs Club, which the magazine describes as an “innovative new restaurant concept that brings the Food & Wine brand to life through their signature Best New Chefs Awards platform, which honors the country’s most promising up-and-coming chefs.” From all this, I am inferring that it is something like a permanent pop-up restaurant within the hotel with chefs and their menus rotating through twice a year.
Chefs Club recently announces the second group of recent Best New Chefs who are “to create a unique menu of seasonally inspired cuisine for the St. Regis Aspen Resort. The new menu showcases four talented chefs from across the U.S. who will not only curate the winter/spring menu, but also make appearances at the resort over the next 6 months, hosting demonstrations and other culinary activities for locals and visitors alike to enjoy.”
The latest fab four are Jenn Louis (2012) of Lincoln Restaurant and Sunshine Tavern, Portland, Oregon; Jonathan Sawyer (2010) of The Greenhouse Tavern and Noodlecat, Cleveland; Kevin Willmann (2011) of Farmhaus, St. Louis, and Matt Lightner (2010) of Atera, New York. The succeed the first group that I somehow never managed to write about — George Mendes of Aldea, New York; James Lewis of Bettola, Birmingham, Alabama; Alex Seidel of Fruition, Denver, Colorado, and Sue Zemanick of Gautreau’s, New Orleans. Make Chefs Club reservations online or by calling 970-429-9581.