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The book signing begins (but which beautiful cookbook to select?)
Thomas Keller and Sebastien Rouxel under the oaks at the book signing
Bouchon Bakery inspired treats were served at the book signing
Come get your name tag!
Outdoor seating and small touches
Passed hors d’oeuvres included Cornettos with Salmon Tartare
A clear side tent during cocktails
In full swing
Colin Bedford flanked by fellow chefs Sebastien Rouxel and Thomas Keller
Place settings inspired by The French Laundry
The Garden Terrace before seating
Music for the evening by Mr. John Brown and team
Dinner starts and The Fearrington House kitchen staff are fast at work
Dusk settles on dinner
Second Course: Grilled Asparagus with Prosciutto, Fried Bread, Poached Egg and Aged Balmasic vinegar from Ad Hoc at Home
Milk with Better Nutters inspired the The Bouchon Bakery book cover
Pre-Dessert consisting of Stawberry Parfait with mini-TKOs
The Fearrington House service team with Thomas Keller
The Fearrington House culinary team with Thomas Keller
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Cookbook author – and fellow Relais & Chateaux Grand Chef – Thomas Keller was here last weekend and we had a sublime time with him and his pastry chef Sebastien Rouxel. They were on hand to sign their latest collaboration entitled Bouchon Bakery – a stunning cookbook filled with all the French classics Thomas Keller fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits – all refined by the brilliance and tireless trials of Sebastien!
Many thanks to the folks who stood patiently in line to have their cookbooks signed by the authors, and who dined that evening on food prepared by our very own Colin Bedford and his team. Guests enjoyed conversing and dining with Keller and Rouxel under the string lights by the Fearrington House Restaurant on a truly beautiful spring evening.
If the gorgeous photography in Bouchon Bakery cookbook inexpicably doesn’t make you hungry, perhaps these images taken at our Friday event will! You’ll also see images of our team (including Colin, who was honored to receive Grand Chef designation last November) proud and excited to be a part of this evening.
Chef Bedford created a menu consisting of one course inspired by each of Chef Keller’s five cookbooks. Here’s the menu with wine pairings and relevant book:
Fried Zucchini Blossoms with Olivade
A Salad of Haricots Verts
Tomato Tartare and Chive Oil
The French Laundry
Patrick Piuze, Terroir de Fyé, Chablis, Burgundy, France, 2011
Grilled Asparagus with Prosciutto
Fried Bread, Poached Egg, and Aged Balsamic Vinegar
Ad Hoc at Home
Robert Sinskey Vineyards, Pinot Blanc, Los Carneros, Napa Valley, California, USA, 2012
Sirloin of Prime Beef
Spring Garlic Cloves, Glazed Carrots, Cèpes, Bone Marrow & Bordelaise Sauce
Castello di Verduno, Bricco del Cuculo, Barbera d’Alba, Piedmont, Italy, 2007
PRE – DESSERT
Milk Shake & Better Nutters
Strawberry Parfait with Mini TKO’s
Isole e Olena, Vin Santo del Chianti Classico, Tuscany, Italy, 2004
Relais & Châteaux is a family of the finest hotels and gourmet restaurants in the world who share a passion for ensuring their guests experience an unforgettable celebration of the senses.
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