About this Event
Join us at Can Can Brasserie on Thursday, January 29th for a celebration of elevated French flavors, with courses including duck paté en croute, boudin de fruits de mer, braised pork belly, boeuf á la ficelle (pictured), and praline & vanilla profiterole. The savory dishes come courtesy of guest chef Guy Reuge, with dessert by Can Can pastry chef Ben Hill, and pairings by beverage director Michael Avery. We have had so much fun putting these flavors together, and we can’t wait to share them with you. A limited number of seats are available; reserve yours today!
Our guest chef for the evening will be Guy Reuge, who was born in Normandy, France and trained in Paris and Strasbourg before moving to America in 1973. He served as executive chef of Tavern on the Green in New York City and was twice nominated for a James Beard award at his restaurant Mirabelle in Long Island. La Toque d’Argent (the Silver Toque), one of the culinary world’s most prized honors, was awarded to him in 2006, along with the title “Chef of the Year” by the Maitres Cuisiniers de France (Society of Master Chefs). Past recipients of this prestigious honor include Jacques Pepin, Daniel Boulud, Pierre Orsi, René Verdon, and André Soltner. We were fortunate enough to be introduced to Chef Guy after he stopped in for lunch a few months ago, and have enjoyed getting to know him and tasting his creations (and we’re sure you will too!).
Event Venue & Nearby Stays
Can Can Brasserie, 3120 West Cary Street, Richmond, United States
USD 167.24
