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Chef and Restaurateur Wolfgang Puck and Chef Pierre Gagnaire come together to host an unforgettable dinner at Wolfgang Puck at Hotel Bel-Air

Wolfgang Puck at Hotel Bel-Air will host two of the world’s most esteemed chefs, Wolfgang Puck and Pierre Gagnaire, for a one-of-a-kind culinary experience on Thursday, January 7, 2016. This exclusive six-course dinner is limited to 70 guests, with attendees enjoying amuse followed by three courses prepared by each celebrated chef.

Wolfgang and his executive chef, Hugo Bolanos, have created a menu which includes Snake River Farm’s American Wagyu Beef and French Black Truffles, accompanied by Chef Pierre Gagnaire’s Bresse Poultry and Belon Oysters. Members of Chef Gagnaire’s culinary team from his eponymous three-Michelin star restaurant, located 6 rue Balzac 75008 in Paris, will also be on hand to participate in this memorable dinner.

Open to both hotel guests and non-hotel guests, the collaborative dinner is priced at $225 per person, excluding beverage, tax and gratuity, with optional wine pairings for an additional $125. Reservations will be accepted beginning Tuesday, December 8.

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