Chef a Table Dinner - Presented by Club Culinaire of French Cuisine
This was an especially relevant event which included some of the finest French chefs in Southern California. We provided our grade A foie gras for the dinner event. Since three years at the helm of the Hotel Bel-Air fine dining restaurant, Chef Bruno Lopez combines fresh indigenous products with herbs and unique sauces, creating flavorful and innovative cuisine in a ‘French-California’ style. Chef Bruno prepared the foie gras seared to perfection, with a smooth, buttery texture and flavor out of this world. In attendance were over 40 chefs and their guests. For more information on Club Culinaire visit www.clubculinaire.org.