An Evening with Thomas Keller & Sebastien Rouxel

An Evening with Thomas Keller & Sebastien Rouxel

The book signing begins (but which beautiful cookbook to select?)

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:

AMUSE BOUCHE

Fried Zucchini Blossoms with Olivade
Bouchon

FIRST COURSE

A Salad of Haricots Verts
Tomato Tartare and Chive Oil
The French Laundry

Patrick Piuze, Terroir de Fyé, Chablis, Burgundy, France, 2011

SECOND COURSE

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

MAIN COURSE

Sirloin of Prime Beef
Spring Garlic Cloves, Glazed Carrots, Cèpes, Bone Marrow & Bordelaise Sauce
Under Pressure

Castello di Verduno, Bricco del Cuculo, Barbera d’Alba, Piedmont, Italy, 2007

PRE – DESSERT

Milk Shake & Better Nutters
Bouchon Bakery

DESSERT

Strawberry Parfait with Mini TKO’s
Bouchon Bakery

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.