Master chef of France and current executive chef of the Cercle Rouge in New York, Pierre Landet, will oversee the James Beard Foundation’s Event, Joyeux Noël.
Chef Landet’s love for the culinary life began with his native Toulousain cuisine. He then enhanced his craftsmanship with Mediterranean cuisine. He has worked all over France and now prepares dishes in New York City.
In the fall of 2006, Pierre Landet took over the kitchen at Cercle Rouge. Working with owner Georges Forgeois, he transformed the restaurant’s menu into that of a classic French brasserie that allowed him to showcase his talent, knowledge of modern French cooking, and his “back to the basics” approach to traditional French cooking.
At James Beard Foundation’s Joyeux Noël event on Dec. 14, Landet will offer a special menu. It will include hors d’oeuvre, a main dish, and dessert. Each dish will be accompanied with a uniquely paired wine. For example, the Foie Gras-Stuffed Wild Hare with Parsnip Purée and Miniature Stuffed Cabbage will be paired with André Brunel’s Les Cailloux Châteauneuf-du-Pape 2008.
The James Beard Foundation is dedicated to offering a variety of events and programs designed to promote understanding of the culinary culture.
Prices for the event are $130 for JBF Members and $170 for the general public. More information on the event, special menu, and the Foundation can be found here.
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