A magical experience that will honor the excellence of French gastronomy.
A sumptuous dinner created by renowned French chefs and paired with wines from outstanding wineries.
A unique opportunity of gathering friends and business partners
for a festive and elegant evening of cocktails, fine dining, and good wines just before the Holiday season.
THE CHEFS OF OUR GALA DINNER
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First course & Entrée
Chef Roland Passot is an accomplished veteran of French cuisine on both sides of the Atlantic. Growing up and training in Lyon, the culinary capital of France, he received his early training from such renowned chefs as Jean Paul Lacombe of Leon de Lyon (2 Michelin stars) and Pierre Orsi at his eponymous restaurant, also with 2 Michelin stars. Chef Roland then moved to Chicago and collaborated with acclaimed Chef Jean Banchet at Le Francais, which was widely hailed as the best restaurant in America at the time, in the 1970s. After earning the James Beard Award for Best Rising Star chef in 1980, Chef Roland opened his own La Folie restaurant in San Francisco in 1988. He quickly earned a plethora of more accolades, including Best Food and Best French Restaurant in Zagat in 2002, the James Beard Best Chef in California 2005 – 2007, Best French Restaurant in 7×7 Magazine, 4 stars by the San Francisco Magazine, Top 100 Restaurants and 4 stars, both by the San Francisco Chronicle. He also earned and retained his Michelin Star at La Folie for many years, starting in 2006. After 32 years of prosperity and culinary excellence, Chef Roland made the heartfelt decision to close La Folie in 2020. Since then, he has been enjoying continued success as Culinary Director and Founder of Vine Dining Hospitality which includes such Bay Area institutions as Left Bank Larkspur, Left Bank Menlo Park, Left Bank San Jose, Meso San Jose, LB Steak San Jose and Bishop Ranch in San Ramon, as well as the soon-to-be Petite LB Tiburon and Left Bank Jack London Square. |
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Dessert
Chef Claude Le Tohic, chef Partner, and conceptual visionary of ONE65, brings extensive Michelin star experience to the San Francisco culinary scene. ONE65 represents an exciting new chapter in Le Tohic’s decorated career, presenting four distinct, modern French dining experiences under one roof. Le Tohic’s vision is to celebrate modern French cuisine without pretense, incorporating California’s fresh produce at its finest, and to offer a full range of menus -- from casual pastries and coffee to French-California fine dining -- for every taste, every hour, every occasion. Le Tohic attended culinary school in Vannes, France. Upon graduation, he accepted an apprenticeship at Les Hortensias, a one-Michelin star restaurant. Two years later, he joined the kitchen of acclaimed Chef Ghislaine Arabians’ at Le Restaurant, a two-Michelin star eatery in Lille, France. Recognized for his skills and creativity, less than a year later he became chef de cuisine, working alongside Joël Robuchon, at Jamin, a three-Michelin star restaurant in Paris. In 2004, he received the highly revered, peer-juried “Meilleur Ouvrier de France” award for his efforts in preserving, advancing and perpetuating the tradition of French cuisine. In 2005, Le Tohic moved to the United States, where his creativity earned the restaurant Joël Robuchon at the MGM Grand the only three Michelin star rating in Las Vegas. He has garnered numerous awards in recognition his for skills, including the James Beard Foundation Award of Best Chefs in America 2010 and induction as a member of “Les Maîtres Cuisiniers de France” (Master Chefs of France). |
THANK YOU TO OUR PARTNERS FOR THIS GALA DINNER
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