On the stormy evening of May 22, 2018, the Cincinnati bailliage gathered at Restaurant L, the pinnacle of fine dining in southwest, Ohio. This culinary establishment is the brainchild of Chef de Cuisine Jean-Robert de Cavel and Maitre’d Richard Brown.
Chef de Cavel, who was born and educated in France, came to Cincinnati in 1993 where he became Chef de Cuisine of the legendary Mobil 5-star Maisonette restaurant. He left in 2002 and has presided over a number of highly successful restaurants including 4-star Pigall’s. After the closing of both the Maisonette and Pigall’s, Restaurant L has triumphantly claimed its right as the premiere fine dining venue in Cincinnati.
Members walked through the marble-adorned Great American Tower lobby and entered into the restaurant’s cozy bar area where they were greeted with glasses of champagne and passed appetizers. After catching up on the week’s events, the massive doors to the restaurant were opened revealing velvet banquettes and tables surrounding a shining, silvery 15-foot steel tree adorned with lanterns and fresh flowers.
An exquisite five-course dinner was meticulously served and included a lobster salad, black sea bass, veal short ribs, and lamb all prepared with time honored French techniques and using fresh seasonal ingredients.
The courses were perfectly paired with wines selected by Vice Echanson Mary Horn and her wine committee. Members were unanimous in their praise for the masterful collaboration of Vice Conseiller Gastronomique Chuck Hong, Chef de Cavel, and Mr. Brown.
Graig Smith, Vice Chargé de Presse