The Cincinnati Bailliage celebrated its Fall Dinner at The Table restaurant with a sensational five course meal prepared by renowned Chef Jean-Robert de Cavel. Born and trained in France, Mr. de Cavel moved to Cincinnati in 1993 to become the Chef de Cuisine at the Mobil five-star Maisonette restaurant for nine years. This was followed by seven years as founding partner and Executive Chef at Mobil four-star Pigall’s.
Currently he has four highly successful eateries with his Table being fashioned in the style of a French Bistro. Mr. de Cavel is not only one of the most recognized culinary celebrities in southwest Ohio but is well known for his incredible generosity in giving back to the community through numerous events benefiting worthy causes such as SIDS research and the Midwest Culinary Institute at Cincinnati State.
Members were greeted at the restaurant with a glass of Roederer Estate NV Brut and passed appetizers followed by a five-course sold out dinner including Coho Salmon, Quail Ballotine, and Venison Loin. The delectable courses were the result of a masterful collaboration between Vice Gastronomique Chuck Hong and Chef de Cavel.
The wine was exquisitely paired with each course by Vice Echanson Mary Horn, Vice Echanson Honoraire Mike Monnin, and their outstanding wine committee. Each course was exceptional but the crowd pleaser of the evening was the Venison Loin paired with a 2011 K Vintners, the Hidden Northridge. How fortunate Cincinnati is to have such a skilled and kind culinary legend.
Graig Smith, Vice Chargé de Presse