San Francisco, California
London, United Kingdom
Amuse Bouche: Sweet & Savory Petit Four
Appetizer: Lobster Bisque
Entrée choice of: Rack of Lamb Provençal, or
Beef tenderloin, green pepper congac crème demi glase sauce
With harcot verts, Potato Anna
Dessert: Crème Brulee
Bio of Chef Alain Vincey:
Chef Alain was born in a suburb of Paris, France. He went to culinary school in Paris and graduated with a culinary degree from the French Government Educational System. Chef Alain finished his training in Hotel de Paris in Monaco. He then moved to a three star restaurant in Cannes. Chef Alain was the Chef de Cuisine at the Princess Hotel in Bermuda. He moved to the Luttece Hotel in New York City. It is was a famed restaurant for being the “best French restaurant” at that time. He was the executive chef of the Calypso for Jacques Custeau in the West Indies. He went from there to being the Executive Chef of a two small restaurants in south Florida. Moved to Richmond, VA in 1980 and opened La Maisonnette on Cary Street. He was there for over 10 years. Chef Alain was the one of the chefs at the Sharper Palate Catering Company for the past few years.
Chef Alain is a true French chef, accent and all.