The RENAISSANCE Dinner & Ball

Transcription

1 The RENAISSANCE Dier & Ball To beefit La Maiso Fraçaise at the Embassy of Frace March 21, 2018

2 The RENAISSANCE Dier & Ball Ambassador Gérard Araud Il y a pas de boe cuisie si au départ elle est pas faite par amitié pour celui ou celle à qui elle est destiée. Paul Bocuse Distiguished Guests, It is with great pleasure that I welcome you to this exceptioal gala that is ot oly markig the Goût de Frace / Good Frace evet but also pavig the way for the reewal of the prestigious ad uique veue that is La Maiso Fraçaise. Such a eveig is oe of the best ways we ca thik of to celebrate Frech-America friedship, as La Maiso Fraçaise has log bee a corerstoe of itercultural cooperatio. Ideed, through the quality of its hospitality ad the diversity of its programmig, this istitutio fosters the fudametal cultural priciples that make our coectio so uique. For years, La Maiso Fraçaise has hosted lively itellectual pael discussios ad debates, prestigious scietific evets, busiess meetigs ad ecouters. It is also a uique settig i which to celebrate the Frech-America heritage ad our commo history through commemoratios of veteras ad award ceremoies. To cotiue this great cultural jourey, we must make sure we maitai the capacity to deliver quality programmig i the best possible coditios. I other words, after 30 years of cotiuous use, La Maiso Fraçaise must be moderized. I 2016 ad 2017, the Frech govermet embarked o high-priority reovatio ad restoratio work, revampig i particular the soud ad video systems ad udertakig major ifrastructure ad security projects. Two major upgrades remai, otably the lightig system ad the auditorium seatig. The word Reaissace refers to the begiig of sprig, a time of rebirth, but also the reewal of La Maiso Fraçaise itself. Ad what better opportuity to celebrate our determiatio to stregthe our relatioship tha the Goût de Frace / Good Frace iitiative? Orgaized by the Frech Miistry of Foreig Affairs, this aual evet is held worldwide to celebrate Frech gourmet cuisie. It is a perfect way to share our heritage with you ad to reassert our passio ad commitmet to promotig ad deepeig our itercultural bods. I therefore hope you will ejoy this extraordiary eveig showcasig the arts ad Frech-America friedship ad of course the exceptioal dier prepared by 12 of the Washigto area s greatest chefs. Itercultural cooperatio remais oe of the proudest achievemets of our bilateral relatioship oe that has flourished sice our respective revolutios. To esure the growth ad edurace of such a precious accomplishmet, we must preserve the stregth of oe of its pillars, La Maiso Fraçaise, makig sure that its foudatios remai stroger tha ever. I wish you all a woderful eveig.

3 Tribute Leoard L. Silverstei Jauary 21, 1922 February 14, 2018 La Maiso Fraçaise Desiged by Adré Remodet, La Maiso Fracaise opeed i 1985 o the grouds of the Frech Embassy. O February 14, Frace lost a great America fried. A attorey, a reowed oprofit tax expert, a geerous patro of the arts, a valiat World War II Navy vetera Leoard Lewis Silverstei was all of these to those who kew him. But there was somethig else that could ever be overlooked: his deep love for Frace. I 1959, the New York Stock Exchage set Mr. Silverstei o a missio that would forever chage his life. Travelig to Frace to familiarize himself with the atio s policy o the taxatio of capital gais, he fell hopelessly i love with la belle Frace, as he so ofte referred to it. Mr. Silverstei had studied the Frech laguage before his scholarly pursuits were iterrupted by World War II but oce he saw, tasted, ad experieced the Frace he had oly read about i textbooks, it was the begiig of a truly great romace. The list of Mr. Silverstei s appoitmets ad memberships i the service of Frech culture was legthy: Presidet ad board member of the Alliace Fraçaise, Presidet ad Fouder of the Frech-America Cultural Foudatio, board member of the Frech-America Foudatio, Treasurer of the America Committee o the Frech Revolutio, member of the Commaderie de Bordeaux ad the Chevaliers du Tastevi. Mr. Silverstei s commitmet to U.S. cultural orgaizatios was just as extesive, icludig advisory ad philathropic activities with the Natioal Symphoy Orchestra, the Joh F. Keedy Ceter for the Performig Arts, the James Madiso Coucil of the Library of Cogress, the Natioal Gallery of Art, the Corcora Gallery of Art, the White House Historical Associatio, the Choral Arts Society of Washigto, the Marjorie Merriweather Post Foudatio, ad the Rostropovich-Vishevskaya Foudatio. Whe awardig Mr. Silverstei the rak of Commadeur of the Légio d Hoeur i 2015 a distictio held by oly about a thousad idividuals, the vast majority of whom are Frech citizes Ambassador Gérard Araud said it is difficult to imagie a more cosummate Fracophile tha you You remai a ispiratio to us all, oe of the greatest frieds that Frace has i this great coutry. Marcel Proust a author Mr. Silverstei admired oce observed, People do ot die for us immediately, but remai bathed i a sort of aura of life which bears o relatio to true immortality but through which they cotiue to occupy our thoughts i the same way as whe they were alive. It is as though they were travelig abroad. Our fried has left us, ad is ow joureyig i a differet realm but his heartfelt devotio to Frace will ot soo fade from our memories. Au revoir, cher ami! As Frace s largest diplomatic missio, the Embassy offers a wide rage of public activities ad serves as a vibrat reflectio of iteratioal diplomacy ad cultural cooperatio. The historic ties betwee Frace ad the Uited States our shared values ad ideals, ad our close strategic relatioship are embraced ad celebrated throughout the year at La Maiso Fraçaise, a uique veue showcasig Frech- America cooperatio. Some 50,000 guests atted 150 evets ad fuctios at La Maiso Fraçaise aually, ejoyig a persoal experiece of Frech hospitality ad culture. A home for Frech ad America exchage The best of Frech ciema, music, ad fie cuisie is preseted through recurrig series such as Frech Ciémathèque ad special evets. A tool for highlightig Frech-America cooperatio By hostig pael discussios, prestigious scietific evets, ad commemoratios for veteras ad others, the Maiso Fraçaise serves as a importat hub for the Frech commuity as well as Washigto as a whole. A host-veue for o-profit orgaizatios ad worthy causes Each year, some of the most prestigious o-profit orgaizatios seek the Embassy s patroage for their beefit evets at the Maiso Fraçaise. The Reovatio Project To cotiue effectively servig the public with the highest stadards of hospitality ad state-of-the-art equipmet, the facility requires a umber of upgrades. Last moth, for istace, a ew digital ciema system was istalled i the auditorium. The Frech govermet has begu to udertake priority reovatios ad restoratios, ad the Maiso Fraçaise is ow seekig parters to joi us o major projects. Next o the list of upgrades: the facility s lightig system ad auditorium seatig. Resources USA Resources USA Ic. is a 501(c)(3) orgaizatio whose missio is to promote Frech- America cooperatio to ecourage parterships i iovatio, sciece, culture, techology ad higher educatio.

4 A Symbol of Excellece Program Goût de Frace / Good Frace The RENAISSANCE Dier & Ball Cuisie Frech cuisie represets joie de vivre, lightess, optimism ad pleasure, ideas which are cetral to the image of Destiatio Frace. Alai Ducasse, Evet creator for the Miistry for Europe ad Foreig Affairs The Goût de Frace / Good Frace evet is ispired by Auguste Escoffier, who lauched his Dîers d Épicure i 1912; these Epicurea Diers featured the same meu, o the same day, i several cities aroud the world, for as may guests as possible. I the same spirit, Goût de Frace / Good Frace aims to iclude every category of restaurat worldwide. First held i 2015, this iteratioal evet marks the iclusio of the gastroomic meal of the Frech o UNESCO s itagible cultural heritage list. Every year o March 21, participatig chefs offer their guests a chace to experiece Frech art de vivre ad ejoy the coutry s iovative cuisie ad the values that it represets. They showcase Frech gourmet fare ad local igrediets ad, more broadly, promote Frace as a iteratioal tourist destiatio. I 2018, more tha 3,000 restaurats i 150 coutries registered to participate, ad for the first time, there will be a regioal focus, with the Nouvelle Aquitaie selected as regio of hoor. Laura Evas Maatos Mistress of Ceremoy 6:00 PM L Apéritif Music by the Mid-Atlatic Symphoy Orchestra Strig Trio 7:00 PM Welcome Remarks 9:30 PM Ball Gérard Araud, Ambassador of Frace Le Dîer Musical Itermissio A operatic performace by the Washigto Opera Society Itroductio remarks by Maestro Julie Beichou (Music Director, Mid-Atlatic Symphoy Orchestra; Pricipal Coductor, Washigto Opera Society) Selectios from Gouod s opera, Faust: - Vous qui faites l edormie - Le Veau d Or Selectio from Bizet s opera, Carme: - L air du Toréador Live Auctio Music by Fracis Jocky

5 Chefs Mark Courseille Café Descartes Chef Mark Courseille s passio for the culiary arts started at a youg age. Before he was old eough to vote, he kew that a chef s coat was truly his callig, ad this is reflected i the passio he brigs to his food today. A ative of Bordeaux, where he atteded the Culiary High School of Talece, Chef Courseille cotiued his culiary jourey i the kitches of may high profile restaurats, icludig Michel Richard s Citroelle i Washigto, D.C., Yaick Cam s Le Paradou, ad Le Sait-James (Relais & Chateaux) i Bouliac, Frace. Chef Courseille has eared the recogitio ad respect of the world s leadig chefs, restaurateurs, ad culiary experts. Michel Bastid Residece of Frace Bor i Narboe, Frace, Michel Bastid was shaped from his earliest childhood by the warmth ad friedliess of this suy part of Souther Frace, where meals shared with frieds ad family are a key part of oe s way of livig. It was therefore quite atural for him to be draw to the hospitality idustry, ad at age 15 he decided to atted a hotel maagemet school. At 17, he discovered professioal cookig thaks to the great Micheli two-star chef Michel Portos, who taught him the basics of Mediterraea cuisie. He bega his career as chef de partie i the kitche of three-star chef Régis Marco for early three years. He cotiued to lear from the masters of Frech cuisie, servig as sous-chef to logtime Micheli three-star chef Michel Troisgros. He spet four years at Troisgros s reowed family establishmet. I 2016, Michel Bastid rejoied Régis Marco at his bistro La Coulemelle ad wo the 2016 Gault&Millau Youg Talet award. He the left for Washigto, D.C., to become the chef to the Ambassador of Frace. Bertrad Chemel 2941 Executive Chef Bertrad Chemel brigs a welcome dose of Gallic flair to Bor ad raised i the Auverge, where he swept flour from the floors of the bakery ad pastry shop ext to his gradmother s house, he became obsessed with cookig early o. He was take uder the wig of reowed chef Michel Gaudi at his epoymous destiatio restaurat i Megève, Frace. Gaudi became his metor, sedig Chemel to Geeva s Hotel du Rhôe for traiig. Chemel also spet time at La Bastide St-Atoie i Grasse, Frace, ad at the Savoy Hotel i Lodo. Alvi Dela Cruz Wested Bistro Sice Chef Alvi Dela Cruz joied Wested Bistro as its Chef de Cuisie, he has made sure to covey passio through the dishes he creates ad has taught his team a importat lesso: We do t just serve a meal, we create a lastig memory through the guest s diig experiece. Alvi Dela Cruz was Restaurat Chef at The Coservatory of The Ritz- Carlto, Half Moo Bay, where he fostered his passio for orgaic, locally grow produce ad developed creative, seasoal dishes that showcased his culiary talet. At Wested Bistro, Chef Dela Cruz looks forward to upholdig the restaurat s strog traditio of refied, skillfully crafted cuisie, while offerig creative ew dishes that exhibit his uique stregth, ad highlight the tremedous local sources of the D.C. area. Xavier Deshayes Roald Reaga Buildig ad Iteratioal Trade Ceter A ative of Beziers, Frace, Chef Deshayes has bee the Executive Chef at the Roald Reaga Buildig sice 2001 where he oversees the kitches of oe of the atio s largest buildigs ad is o the forefrot of developig sustaiable ad evirometally coscious meus by thoroughly researchig his product sources. Xavier has bee cookig i the U.S. ad Caada sice 1989, delightig patros of Soho Restaurat i Sata Barbara, the Four Seasos ad Citrus i Los Ageles, before movig East. At the Four Seasos i Toroto, he became the restaurat chef at the award-wiig Truffles. Durig Xavier s teure, Truffles was the oly restaurat i Caada to receive the coveted AAA/CAA five-diamod desigatio. He received accolades i Bo Appétit, Gourmet ad Esquire magazies. Xavier left the Four Seasos to ope Seses i Georgetow. I Jauary 2000, Gourmet called it the best ew restaurat. Before acceptig the positio at the Roald Reaga Buildig, Xavier became Executive Chef at the veerable Capitol Hill restaurat La Collie. The Chef takes pride i his voluteer edeavors, icludig his service as a member of The Natioal Marie Sactuary Foudatio s Advisory Committee. Mark Fursteberg Bread Furst Mark opeed Marvelous Market i 1990, the first bakery i Washigto to offer traditioal Europea breads. The cocept ad quality of his breads were so ovel to the city that customers stood i lies that exteded dow the street to buy the two loaves to which they were limited. I 1997 he opeed The BreadLie, a restaurat servig traditioal breadbased food that wo him omiatios from the James Beard Foudatio as best chef i the Mid-Atlatic, ratigs as a top restaurat i America by Zagat, ad selectio as oe of the Washigto Post s favorite spots. After sellig The BreadLie, he cosulted for several top chefs ad bakers. He helped to ope Thomas Keller s Boucho Bakery, Bie Cuit i Brookly ad developed the bread program for the Napa Valley campus of the Culiary Istitute of America. I 2014, he opeed Bread Furst ad i 2017 the James Beard Foudatio amed him Outstadig Baker of the Uited States. Sébastie Giaii St. Régis Hotel Sébastie Giaii has bee amed Executive Chef for the restaurat at the icoic St. Regis Washigto, D.C., i Origially from Toulo i the South of Frace, Chef Giaii most recetly was Executive Chef ad Culiary Director at the W Motreal, Caada. His culiary career bega at Micheli-starred restaurats i Frace ad culmiated with the role of Executive Chef at Le Méridie Nice ( ). Chef Giaii the took his career iteratioal, servig as Executive Chef for the Fairmot Quee Elizabeth hotel i Motreal before joiig the W Hotel to lauch their ew restaurat cocept. Chef Giaii was traied by iteratioally respected Micheli-starred chefs icludig Alai Ducasse, Frak Cerutti, Philippe Joaès ad Guy Gedda. He was a fialist i the prestigious Bocuse D Or Culiary Competitio i 2010 ad had the hoor of beig the Official Coach of Team Caada i the 2015 Iteratioal Fial of the Bocuse D Or i Lyo, Frace. Chef Giaii is a member of Slow Food Iteratioal, Grad Cordo D Or de la Cuisie Fraçaise, Jeue Espoir de la Gastroomie Fraçaise, disciple d Auguste Escoffier, Toques Blaches Iteratioales ad l Académie Natioale de Cuisie.

6 Jo Kri Clarity Chef Jo Kri bega his culiary jourey at L Academie de Cuisie i Gaithersburg, Marylad, ad after four years with Micheli two-star Chef Gerard Pagaud i D.C., he took off to Frace to work with the likes of Alai Ducasse ad Michel Rostag, amog others. The he moved to New York City where he worked at Day Meyer s Gramercy Taver uder Chef Tom Collichio, ad at the famed Uio Pacific uder Food ad Wie 10 Best Chef Rocco DiSpirito. Settlig back i the D.C. area i 2001, he opeed 2941 Restaurat to critical acclaim, earig 3 Stars i the Washigto Post ad ladig pereially i the top 10 of Washigtoia s Top 100 Restaurats. Buildig o his success at 2941, Jo created Iox i Tyso s Corer i 2008, ad although he agai achieved 3 Stars i the Washigto Post, the recessio squelched his dream restaurat iroically, a blessig ad true teachig momet that led him to Viea to ope Clarity, 3 Stars Washigto Post ad #3 i NOVA Mags Top 50. Frédéric Loraschi Frederic Loraschi Chocolate Frédéric Loraschi spet years learig his craft alogside chefs from all over the world, ad his artisaal chocolate shop, which offers hadcrafted luxuries, has reiveted chocolate perfectio. Frédéric Loraschi Chocolate is committed to sourcig the fiest igrediets, from the rich, dark chocolates of Veezuela to the exotic cocoa of Mexico, Ecuador ad the Domiica Republic. Oly the fiest hazeluts, almods ad peauts are specially selected to be caramelized ad expertly processed i the Frédéric Loraschi workshop, to become the smooth pralies that fill their delicious chocolate creatios. Their commitmet to excellece led Frédéric Loraschi Chocolate to wi the Best Tastig award at the U.S. Selectio for the World Chocolate Masters i 2010; it was amed oe of the Top 10 Best Chocolatiers i North America by Dessert Professioal magazie i Cédric Maupillier Covivial Chef Cedric Maupillier bega his culiary jourey at the age of 15 i Toulo. Humble begiigs at Levilly Bakery ad Mote Carlo s Café de Paris sparked a passio for the idustry that led him back to school, where he received his BA i Restaurat & Hotel Maagemet. Upo graduatig, Maupillier moved to Eglad where he quickly proved himself workig uder oted chef Julia Clauss-Ehlers, as well as stagig i several Micheli-rated chefs kitche. He later retured to Frace to work for few years at the Micheli three-star La Cote St. Jacques ad at Relais & Chateaux s Du Pralo. The chef s ext move was across the pod where he parlayed his experiece ito a positio at the Ritz Carlto s Maestro i 2002, uder the leadership of Fabio Trabocchi. From there Maupillier wet to work for the famed Michel Richard at Citroelle as the executive sous chef. Cedric Maupillier met restaurateur Saied Azali who was opeig a ew restaurat i Adams Morga, Mitwood Place, where Maupillier cotiues to serve as Executive Chef. I November 2015, Chef Maupillier ad busiess parter Saied Azali opeed Covivial Restaurat i Washigto, D.C. s Shaw eighborhood. Sice its opeig, Covivial ad Maupillier have garered accolades icludig a 3 star review from the Washigto Post ad a 3.5 star review from the Washigtoia. He was also a James Beard Award semifialist for Best Chef Mid-Atlatic for the fourth year i a row. At Covivial, Chef Maupillier icorporates both Frech ad America iflueces, a fittig tribute to his dual citizeship, as he became a U.S. citize i February of this year. Claudio Pirollo Et Voilà! Chef Claudio Pirollo has bee sharig his passio for ad dedicatio to traditioal Belgia cuisie at his popular, award-wiig Palisades eatery, Et Voila!, sice Come ad experiece the tastes of Italy ad Belgium, from crepes ad Frech fries to mussels ad oe-of-a-kid seasoal desserts, i this warm eighborhood restaurat cosistetly raked amog some of the best i Washigto, D.C. Chef Pirollo has eared a well-deserved reputatio amog his peers, the media ad, most importatly, his guests. His bistro has bee icluded o Washigtoia Magazie s list of 100 Very Best Restaurats i the Washigto area ad praised i The Washigto Post. Claudio Pirollo ad his team warmly welcome you to Et Voila!, where seasoality ad sustaiability are the keys to earthy yet delicious flavors. A diverse wie list, icludig orgaic wies, ad a large selectio of Belgium beers, promises to offer you the best bistro experiece possible. Nicholas Stefaelli Masseria Nicholas Stefaelli is the chef ad ower of Masseria i Washigto, D.C. Stefaelli grew up i suburba Marylad. Iflueced by his Greek ad Italia roots, Stefaelli s visits to Puglia, the home of his Italia gradparets, ispired his iterest i masseria ceturies-old agricultural estates whose residets worked the lad, created their ow food, ad welcomed visitors, eighbors, ad frieds. Whe he struck out o his ow ad lauched his culiary career i the atio s capital Stefaelli was determied to recreate this same ambiece ad atmosphere i his first establishmet. The result was Masseria. Stefaelli graduated from L Académie de Cuisie; his experiece icludes Roberto Doa s Galileo, ad Laboratorio del Galileo; Fabio Trabocchi s Maestro ad Fiamma; Thomas Keller s Frech Laudry; ad Bibiaa, the successful haute Italia restaurat he opeed with legedary restaurateur Ashok Bajaj. Uder Stefaelli s teure, Bibiaa was amed a Best New Restaurat by Esquire. Stefaelli was amed 2010 Risig Star by the Restaurat Associatio of Metropolita Washigto [RAMW], ad was icluded as a omiee for the Risig Star Award by the James Beard Foudatio. I 2016, Masseria was promietly featured i The Wall Street Joural, ad eared a RAMW omiatio for New Restaurat of the Year. Robert Wiedmaier Marcel s, Brasserie Beck, Sire Bor i Germay to a Belgia father ad Califoria mother, all of Wiedmaier s establishmets reflect his Europea heritage ad his liks to Belgium. Named Washigto s Chef of the Year by RAMW i 2009, Chef Wiedmaier was iducted i Brussels, i the summer of 2012 ito the Kighthood of the Brewers Mash Staff, a cetury-old brewer s guild that hoors idividuals who embrace ad promote Belgia beer. Whe he s ot i the kitche Wiedmaier is out o his 32-foot Luhrs, havig fu with his boys as he teaches them the full meaig of brigig local fish to the table. Wiedmaier is a member of the Wild Alaska Seafood Cogress of Coscious Chefs, reflectig his deep respect for ature. His culiary approach caught the attetio of the U.S. State Departmet ad James Beard Foudatio who tapped him to participate i its Diplomatic Culiary Partership Iitiative i August 2012; ad i 2014, he crossed the pod to cook for the ew U.S. Ambassador to the U.K. Matthew Barzu at a exclusive evet i Lodo at the ew embassy locatio.

7 Meu Wie & Spirits L Apéritif Chef Bertrad Chemel Caelé au Jambo de Bayoe et Tomme des Pyréées Caelé with Bayoe Ham ad Tomme des Pyréées cheese Chef Sebastie Giaii Saumo marié au citro cofit, moutarde Savora et juliee de Gray Smith rafraîchie au Champage Cadied lemo mariated salmo, Savora mustard, julieed Gray Smith apple with Champage Champage Jeeper Cuvée Grad Rosé Champage Moët & Chado Impérial Jea-Luc Colombo Chef Alvi Dela Cruz Cofit de caard revisité Duck cofit revisited Chef Xavier Deshayes Piperade, tartare de tho au pimet d Espelette Tua tartare piperade Espelette pepper Le Dîer Chef Jo Kri Soupe d huîtres au safra, croustillat de riz oir soufflé Saffro ifused oyster soup with crispy puffed black rice Chef Robert Wiedmaier Terrie de foie gras, purée de figues au Porto, brioche au beurre toastée Foie gras terrie, Port wie ad fig purée, toasted butter brioche Chef Cédric Maupilier & Chef Claudio Pirollo Merlu de lige vapeur accompagé de poireaux du Poitou au Sémillo et moules de Bouchot au pimet d Espelette Steamed lie-caught hake with Poitou leeks i Sémillo wie, Bouchot mussels ad Espelette pepper Chef Nicholas Stephaelli Pavé de bœuf, Soubise d oigos, sauce Bordelaise, truffe oire Dry aged beef strip loi, oio Soubise, Bordelaise sauce, black truffle Fromages Assortmet of cheeses Château Couhis, La Gravette Cru classé de Graves, Pessac-Léoga 2014 Château Les Justices Grad Cru, Sauteres 2011 Jea-Luc Colombo, Amour de Dieu Codrieu 2015 Jea-Luc Colombo, Les Ruchets Coras 2009 Château Rolla de By Cru Bourgeois, Médoc 2011 Jea-Luc Colombo is a ma of warmth, eergy, ad passio with a isatiable appetite for the good thigs i life. His dedicatio to fie food ad wie took root early o. His mother was a taleted chef i Marseille ad as a small boy he spet may happy hours helpig her i the kitche; he became a excellet cook himself. Jea-Luc s subsequet decisio to study oeology ad create wies that would measure up to his mother s cuisie was ievitable! Together with his wife Ae, also a oeologist, he created the Cetre Oeologique des Côtes du Rhôe i Coras i 1984, ad has bee a wiemakig cosultat for some of the best estates i the Rhôe Valley, Provece ad Bordeaux ever sice. Jea-Luc fulfilled a childhood dream whe he purchased his first vieyard, a small plot of old vies plated o a graite hillside overlookig the village of Coras. Jea-Luc s first vitage of Coras Les Ruchets i 1987 was a great success ad became the first i a log series of vitages, uiversally regarded as Colombo s icoic wie. Followig this success, Jea-Luc has, over the years, remaied true to his passio for wiemakig ad his guidig priciple, amely respect for ature ad the uique qualities of each ad every terroir. A world-acclaimed wiemaker, Jea-Luc is also kow for his coviviality, geerosity ad passio for defedig the rich cultural heritage of Frech gastroomy. Jea-Luc ad Ae have give their love for good food ad good wie to their daughter Laure who Joied the family domaie i Laure serves as viticulturist, oeologist ad world traveler. She is full of life ad brigs delicacy, sesitivity, freshess ad autheticity! Chef Mark Courseille & CHEF Michel Bastid Dacquoise aux oisettes, poires caramélisées, gaache chocolat Nyagbo Valrhoa et fèves Toka Hazelut dacquoise cake, caramelized pears, Valrhoa Nyagbo chocolate gaache ad Toka beas Chef Frédéric Loraschi Assortimet de chocolats Assortmet of chocolates Le Digestif Cogac Heessy X.O Château Cao La Gaffelière Grad Cru classé Sait-Emilio 2011 Comité Iterprofessioel du Vi de Bordeaux Bordeaux Wie Coucil CIVB, fouded i 1948, represets the three families of the Bordeaux wie idustry: wiegrowers, wie merchats ad brokers. As such, the CIVB aims at developig the otoriety of Bordeaux wies i Frace ad abroad, acquirig data ad improvig kowledge relatig to the productio, the markets ad the sale of Bordeaux wies throughout the world, ad improve the idustry s uderstadig of various techical issues relatig to the productio ad quality of Bordeaux wies.

8 Wie & Spirits Jeeper Cuvée Grad Rosé Wie growers i the Bordeaux regio sice the 18th cetury, the Goutorbe family s Maiso Jeeper story truly bega i It was the that, upo returig from the Secod World War, Armad Goutorbe, so of Victor Goutorbe, decide to produce ad sell Champage. Armad Goutorbe christeed his brad Champage JEEPER for the Jeep give to him by local officials to help him asced the vieyard slopes with ease. This Champage is sparklig pale rose. Fruity ad floral (peoy, rose) o the ose. Delicate ad fruity, supple ad fresh with hits of red fruit (black cherry). A sweet pleasure with a subtle legth ad proouced elegace. Moët & Chado Champage Impérial Moët Impérial is the House s icoic champage. Created i 1869, it embodies Moët & Chado s uique style distiguished by its bright fruitiess, its seductive palate ad its elegat maturity. It is created from more tha 100 differet wies, of which 20% to 30% are reserve wies specially selected to ehace its maturity, complexity ad costacy. The assemblage reflects the diversity ad complemetarity of the three grape varietals: the body of Piot Noir (30% to 40%), the suppleess of Piot Meuier (30% to 40%), ad the fiesse of Chardoay (20% to 30%). It offers a geerous palate combiig sumptuousess ad subtlety with the delicious opulece of white-fleshed fruits (pear, peach, apple), the allurig caress of fie bubbles, ad the soft vivacity of citrus fruits ad hits of gooseberry. Château Couhis-La Gravette Pessac-Léoga, Cru classé de Graves, 2014 This Cru Classé de Graves blac is produced by Château-Couhis, a experimetal vieyard owed by the Natioal Istitute of Agroomic Research, where researchers develop moder, evirometally friedly wiemakig techiques. This vitage is produced from vies grow i clay soil with limestoe bedrock which stores water ad releases it durig periods of drought. This Pessac- Léoga has a fresh ad elegat palate with otes of citrus ad white fruits. It also has a delicate bouquet of sprig flowers; it has depth, liveliess ad ligers o the palate. Château Les Justices Grad Cru, Sauteres 2011 Le Château Les Justices is a 8.5-hectare property located i Preigac i the orther Sautere regio betwee the Garoe ad the Ciro, i a area of clay-limestoe soil. The grapes are grow without chemicals, resultig i healthy harvests that respect the eviromet. Oe thig that is uique about this vieyard is that it eschews wood i the wie-makig process, to avoid oaky flavors ad obtai wies that are as fruity as possible. Oly 20,000 bottles are produced each year. The 2011 vitage has fruity aromas, a sumptuous ose with otes of citrus peel ad hoey. It is soft ad elegat o the palate. This is oe of the top wies of its appellatio. Jea-Luc Colombo, Amour de Dieu Codrieu 2015 Jea-Luc Colombo is a wie expert ad cooisseur of fie food. Together with his wife A, also a wie expert, he opeed a wie laboratory ear Coras i Recogizig the potetial of the Coras terroir, the couple became wiegrowers i 1987 after purchasig their first plot of lad o a steep hillside: Les Ruchets. Old-world syrah is typical of the regio but Colombo wet o to create this much-admired white wie Codrieu. The 2015 vitage has a golde color with a silvery shee. It has a floral, slightly woody ad spicy aroma with otes of apricot, peach ad hoeysuckle. It is roud, mieral ad fresh o the palate ad very aromatic. Jea-Luc Colombo, Les Ruchets Coras 2009 First produced i 1987, Les Ruchets was the first of may successful vitages from Jea-Luc Colombo. A immediate hit, it soo become the vieyard s sigature wie, with its spledid dark hue ad its fie, complex ose, both floral ad fruity, characterized by violets, dark berries, spices, ad a few touches of vailla. I the mouth it is powerful ad well-structured with soft ripe tais a rich, complete wie. The 2009 vitage is outstadig i every way, ad has wo praise from the greatest sommeliers. It is served, otably, at the Elysée Palace, at the Presidet s table. Château Rolla de By Cru Bourgeois, Médoc 2011 Acquired from the Old Tow Compay, Domaies Rolla de By a highly rated Cru Bourgeois is oe of the most sigificat properties i the Médoc regio. This is due i part to the early 500 acres ad exceptioal terroir located aroud the area of By. Domaies Rolla de By have achieved a rare balace, respectig the local eviromet while also embracig moder techologies that further ehace these outstadig wies. The Château s vieyards sit o 128 acres of clayey-chalky soils datig from the quaterary era. The vies are 35 years old o average. This wie features a very ripe, suave style, with moder mocha, licorice ad black tea aromas that lead the way to a solid core of blackberry ad plum, with a velvety fiish. Château Cao La Gaf felière Grad Cru classé, Sait-Emilio 2011 Le Château Cao La Gaffelière is located o the edge of the Sait-Emilio appellatio at the foot of the souther slopes. A Sait-Emilio Grad Cru Classé, it is uquestioably oe of the great wies of this appellatio. The 2011 vitage du Château Cao La Gaffelière is a lovely deep red. Its ose is characterized by ripe red berry aromas ad a hit of pepper. The wie also has otes of udergrowth ad eucalyptus. I the mouth, the attack is fresh ad metholated. The mid-palate is dyamic, with a ice woodiess ad defiite elegace. This is a well-structured, complex wie that boasts a lovely fiish. Cogac Heessy X.O Heessy X.O is the icoic cogac of the Heessy House. The origial X.O was created i 1870 by Maurice Heessy for family ad frieds Heessy X.O or Extra Old has become the worldwide bechmark for cogac, ad the stadard of excellece for all X.O cogacs (a cogac i which the yougest spirit i the bled is at least 7 years old). It remais origial ad uchaged sice it was created: a bled of more tha 100 differet spirits of various age, the oldest beig more tha 30 years old.

9 Mistress of Ceremoy Live Auctio Laura Evas Maatos Laura Evas Maatos is a vetera jouralist who most recetly served as a achor for Fox 5 News at 5 i the atio s capital. I her early two decades as a reporter ad achor i Washigto, D.C., she covered some of the biggest stories of our time. Laura s field achorig assigmets icluded presidetial iauguratios, political covetios, the 9/11 attack o the Petago, the siper attacks, ad Pope Fracis s recet visit. She secured oe-ooe, sit-dow iterviews with umerous ewsmakers icludig Vice Presidet Joe Bide ad Health ad Huma Services Secretary Sylvia Matthews Burwell. I her 26-year career, Laura eared several hoors ad awards icludig multiple Emmys ad Emmy omiatios, Associated Press Awards, Golde Mics ad a Radio ad Televisio News Directors Associatio Award for Best News Series. Laura recetly left the achor chair to lauch Laura Evas Media, a media cosultig compay helpig busiess leaders, social etrepreeurs, ad commuity-builders who work o the side of social good. Laura is a mom of 3 youg kids ad a active supporter of multiple charities, servig o several boards, as a emcee, hoorary chair ad o executive committees. She s ivolved with the Lazarex Cacer Foudatio, Rare Care for Kids, Leukemia Lymphoma Society, ad she ad her husbad Mike recetly chaired the 2017 Make-A-Wish Foudatio Gala. A ative of Moraga, Laura moved to the atio s capital from Sata Barbara where she achored for the ABC affiliate ad covered everythig from Califoria wildfires, the Northridge earthquake to the OJ Simpso murder trial. A three ight stay at the Ritz-Carlto Hotel Arts i Barceloa i a deluxe room, icludig breakfast A two ight stay at the Ritz-Carlto i Berli i a beautiful Suite, icludig breakfast buffet for two guests A two ight stay at the Bulgari Hotel i Mila i the best available room for two guests, icludig breakfast with a upgrade to a Suite based upo availability A table for six by A Mao Astier de Villatte dier plates, wie glasses ad Garier-Thiebaut tablecloth A two ight stay at the Royaumot Abbey i Asières-sur-Oise i the best available room for two guests, icludig breakfast Origial watercolor of reowed chef Jea-Louis Palladi i his kitche A gift from Jea-Louis Palladi s family A Daum Crystal Eagle decater Made by had i Frace

10 Music Kevi Short Bass-Baritoe Versatile bass-baritoe Kevi Short is thrillig audieces aroud the globe i a broad repertoire ragig from Mozart s Die Etführug aus dem Serail ad Moteverdi s L icoroazioe di Poppea, to Verdi s Attila ad Do Carlos ad Bizet s Carme. Highlights of his operatic egagemets i North America iclude appearaces i more tha 20 operas with The Metropolita Opera, as well as leadig roles with the Los Ageles Opera, Washigto Natioal Opera, Sata Fe Opera, Lyric Opera of Chicago, New York City Opera, ad Caadia Opera Compay, amog others. I cocert, he has appeared with the Natioal Symphoy Orchestra, Sa Fracisco Symphoy, Bosto Symphoy, Clevelad Orchestra, Philadelphia Orchestra, ad the Detroit Symphoy. Kevi has made Switzerlad his home for a umber of years ow, ad he has performed abroad at Paris s Opéra Comique, Cologe Opera, Theater Basel, Theater Ber, Viea Volksoper, Teatro Comuale di Bologa, New Israeli Opera, at the Iteratioal Festival of Music ad Dace i Graada, Spai, ad with the Festival Satiago de Compostela i Spai. The Mid-Atlatic Symphoy Orchestra (MSO) The MSO, led by Music Director Julie Beichou, is the oly professioal symphoy orchestra o the Easter Shore of Marylad ad Delaware ad is rapidly emergig as oe of the regio s premier esembles. With performace veues from Washigto, DC, to Souther Delaware, the MSO presets about 10 programs per year, featurig varied repertoire ad major soloists. For its seaso fiale o April 20 ad 22, the orchestra will welcome piaist Leo Fleisher i Mozart s Piao Cocerto No. 12 ad Soprao Bradie Sutto i Mahler s Fourth Symphoy. Washigto Opera Society (WOS) Itimate Opera for the City Julie Beichou Music Director At the WOS, every seat is a ceter seat. WOS presets opera performaces of the highest caliber i itimate veues such as embassies ad ambassadors resideces. WOS prides itself o presetig some of the great voices of our time, ad some of the best ew talets. Its performaces ofte feature lead sigers, orchestras, ad choruses, ad are led by its Pricipal Coductor, Maestro Julie Beichou. Its missio also icludes outreach to youth, icludig at-risk youth, ad it will soo offer scholarships to youg sigers at uiversities i the DC metropolita area. I recet seasos, WOS has produced grad operas at the Embassy of Frace, Polad, Sloveia, ad Idoesia, at the Woma s Natioal Democratic Club, ad at the Ambassador of Colombia s residece, ad will produce its 2018 Gala at La Maiso Fraçaise o Jue 23, stagig a productio of Bizet s Carme featurig reowed sigers such as Kevi Short, Bradie Sutto, Joatha Tetelma ad Lisa Chavez. Christopher Schmitt Piao Christopher Schmitt is a classical cocert piaist, teacher ad chamber musicia livig i Washigto, DC. He holds a Doctorate i Piao Performace from The Juilliard School, ad performs regularly i small esembles at the White House ad i the DC metropolita area as a member of the Presidet s Ow U.S. Marie Bad. Described as carefully colored ad sesitive by The Washigto Post i November of 2015, Christopher Schmitt was also hailed as a formidable talet ad mature beyod his years by The Sata Barbara News-Press for his performace of Liszt s Piao Cocerto No. 1 with the Music Academy of the West Festival Orchestra. He has performed ad taught at the Festival Málaga Clasica i Spai, as well as performig i July of 2016 i the iaugural year of his ow chamber music festival i Barceloa, Classics i Catala. Fracis Jocky Siger, sogwriter, producer & actor Fracis Jocky is somethig of a eigma: he is a artist with uiversal appeal ad he is blessed with a uique voice. Raised i Paris, Frace ad ow livig i New York City, Fracis Jocky has developed a soud that trasceds borders. Fracis was ivited to play at the Nemo Music Festival (as part of the Bosto Music Awards). He also participates i the festivals orgaized by the Tout le Mode Chate associatio. The festivals, which take place twice a year i Paris at the magical Olympia Hall ad i Aveyro i the south of Frace feature top artists who doate their time to this o-profit orgaizatio which helps childre with cacer. Fracis Jocky has worked with may artists, icludig Jo Aderso, Stevie Woder, Boo, Isaac Hayes, Jacques Higeli ad Wally Badarou; his secod solo release, SANCTIFIED, focuses o love, the state of the world ad the huma coditio. Fracis Jocky is the recipiet of a Ph.D. i Iteratioal Relatios from the prestigious Sorboe Uiversity i Paris, Frace.

11 The RENAISSANCE Dier & Ball Special Thaks The Washigto Natioal Opera The Mid-Atlatic Symphoy Orchestra (MSO) Washigto Opera Society (WOS) Kimberley Heatherigto Aie Bouti-Kig Jea-Philippe Krukowicz Pierre Battu ad Selavi Global Havilad The Chefs Sposors & Parters Buffy Cafritz Susa E. Carmel Ya Coatalem Pierre Boefil Victorio Brioes Warre Coats Amra Fazlic Cidy Joes Elise ad Marc Lefkowitz Euice Mazloom Louise ad Daiel Oliver Jaye Visser Alexadra de Borchgrave Vis Jea-Luc Colombo Palm Bay Iteratioal Taub s Family-Esprit du Vi Moët Heessy CIVB Elite Wies Iteratioal Cellars Champage Jeeper Airbus SNCF FedEx Thales Micheli Société Géérale Ritz Carlto Bulgari Hotels & Resorts Bragard Zwillig (Staub) Daum A Mao Garier-Thiebaut Régio Nouvelle-Aquitaie TV5 Mode Abbaye de Royaumot Jambo de Bayoe Caviar Sturia Rougié Pimet d Espelette Lactalis Valrhoa Silverspoo Ladurée Perrier ad Acqua Paa

12 Sposors & Parters

13 La Maiso Fraçaise Washigto, D.C.