We invite you to join us for our “Master Chefs of France: Brunch and Book Launch” at Navio on Saturday, December 16. The brunch - hosted by Xavier Salomon, the resort’s Executive Chef and a recent winner of the French Master Chef of the Year Award, 2017 - is in honor of the launch of the first cookbook by the Maîtres Cuisiniers de France: Master Chefs of France: The Cookbook and will help raise funds for those affected by the recent Northern California fires.
The cookbook is the new standard for all modern French cookery and features recipes by seventy-seven members of the North American chapter (MCF-USA/Canada) of the elite organization with photography by world-renowned photographer, Alan “Battman” Batt.
The special French-inspired brunch will present cuisine by nine of the Bay Area’s foremost French Master Chefs. Joining Salomon as presenting chefs at the event will be: Roland Passot of La Folie; Gerald Hirigoyen of Piperade; Claude Le Tohic of Alexander’s Steakhouse;
Laurent Manrique of Café de la Presse and Aquitaine Wine Bistro; Fabrice Marcon of Berkeley City Club; Joël Guillon of Left Bank Brasserie; Eric Branger of The Ritz-Carlton, Los Angeles and Michel Blanchet of Michel Cordon Bleu.
The open format brunch will feature a selection of French dishes specially-chosen by each chef as inspired by their restaurant, region in France, or family heritage and may be included in the cookbook. The featured menu will include:
Seafood Quenelles Lyonnaise, Sauce Nantua
by Roland Passot
Black Cod, Caramelized Rainbow Cauliflower Bisque by Claude Le Tohic
Braised Beef Shortribs, Porcini and Pommes Fondantes
by Fabrice Marcon
Dover Sole Normande
by Joël Guillon
Civet of Duck Leg in Napa Valley Cabernet Wine Sauce, Mushrooms and Pyrennees CheesePolenta by Laurent Manrique
Pacific Albacore Tournedos, Ventreche, Red Pepper Compote
by Gerald Hirigoyen
Slow Poached Farm Egg, Sweetbreads, Potato and Black Truffle
by Xavier Salomon
In addition to the French menu, guests will also indulge in a bevy of the resort’s famous weekend brunch fare as influenced by the region’s finest ingredients including a raw bar with fresh oysters, crab, lobster, shrimp and mussels; California caviar; an assortment of local and French cheeses; a variety of charcuterie; a selection of seasonal quiches and tarts crafted with local produce, an assortment of salads made with homegrown produce; and a decadent spread of desserts including cakes, ice cream, cookies and meringues.
Each guest* will receive a cookbook and 20% of each brunch admission price will be donated to Tipping Point Emergency Relief Fund to aid low-income communities affected by the recent North Bay fires.
Saturday, December 16, beginning at 12 p.m. $150 per guest; $99 per child ages five to 12, exclusive of tax and gratuity. To place a reservation, please call (650) 712-7000.
*Guests ages 13 and older will receive one cookbook.