On september 18, 2023, celebrate Benoit's 111th birthday!

ON THE OCCASION OF BENOIT PARIS’ 111TH BIRTHDAY

6 CHEFS GATHER FOR AN EXCEPTIONAL DINNER

SEPTEMBER 18, 2023

Kelly Jolivet, Wilfrid Hocquet, Fabienne Eymard, Éric Azoug, Jean-Philippe Blondet and Michael Bartocetti

To celebrate his 111th birthday, Benoit Paris has brought together six of the chefs who have succeeded one another over the last (almost) twenty years, and given them carte blanche. Each one signs a dish that evokes a particular memory, a personal emotion. And the magic happens: it’s the Benoit spirit that gives unity to the dinner, interpreted in six different ways but always with the same generosity.

Today’s bistro-style cuisine

Some Lyon blood runs in Benoit’s veins, as his founder came from the Beaujolais region. But for a long time now, Benoit has had that Parisian soul that makes it so charming. The menu for this exceptional dinner – thanks to the talents of six emblematic chefs, including Kelly Jolivet, the restaurant’s current head chef – reflects its fine history. Frogs and snails stand side by side with leek vinaigrette and turbot. The suggested interpretations of this traditional cuisine will be resolutely contemporary, thanks in particular to lighter sauces and subtle flavors. The only thing that hasn’t changed is the famous motto “Chez toi Benoit, on boit, festoie, en roi.”

 

« This 111th anniversary dinner is a unique opportunity to savor bistro cuisine that is both proud of its long tradition and perfectly alive. »
– Alain Ducasse

 

The menu

Canapés
Champagne Grand Vintage, Moët & Chandon, 2015
Lobster and tomato condiment — KELLY JOLIVET
Snail puff pastry with parsley — WILFRID HOCQUET
Frog / cress — JEAN-PHILIPPE BLONDET
Duck rillettes — FABIENNE EYMARD
Toast Lucullus — ERIC AZOUG
Porcini mushroom tartlet — KELLY JOLIVET

Amuse-bouche
Foie gras ravioli, pot-au-feu broth — KELLY JOLIVET

Cold starter
Bordeaux blanc, Le Merle blanc de Château Clarke, 2022
Leek vinaigrette, gribiche sauce — JEAN-PHILIPPE BLONDET

Hot starter
Condrieu, La Berne, Domaine Lionel Faury, 2020, en jéroboam
Smoked salmon brioche, warm potatoes — WILFRID HOCQUET

Fish
Sautéed turbot, chard cakes, cooking juices — ERIC AZOUG

Meat
Morey-Saint-Denis, Domaine Alain Michelot, 2020
Limousin veal quasi, seasonal vegetables — FABIENNE EYMARD

Desserts
Rivesaltes – Gérard Bertrand, 2020
Roasted figs in casserole, elderberry wine granita, smoked raw cream — MICHAEL BARTOCETTI
Benoit profiteroles, hot chocolate sauce — KELLY JOLIVET

 

Monday, September 18, 2023, dinner menu
250€ per person with wine pairing