HALF MOON BAY, Calif. (PRWEB) November 15, 2017
The Ritz-Carlton, Half Moon Bay, the San Francisco Bay Area’s only oceanfront resort, proudly presents the “Master Chefs of France: Brunch and Book Launch” at Navio on Saturday, December 16 at 12:00 p.m. 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 cuisine presentation will honor the rich variety of France’s culinary culture and will range in style from gourmet to traditional bistro fare, from the classical to the contemporary. 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 Cheese Polenta
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 including Point Reyes Original Blue (CA) and Beaufort (France) and a variety of charcuterie including hot sopressata and finochionna; 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.
About The Ritz-Carlton, Half Moon Bay
Set atop a rugged bluff overlooking 50 miles of pristine California coastline, The Ritz-Carlton, Half Moon Bay is a 261-room spa and golf resort offering a relaxing and romantic setting. As the San Francisco Bay Area’s only oceanfront resort, the timeless estate provides guests with a relaxed yet refined experience for a romantic getaway. For more information, please contact The Ritz-Carlton, Half Moon Bay at 650-712-7000. For room reservations, contact your travel professional, visit ritzcarlton.com/HMB or call Ritz-Carlton worldwide reservations at
800-241-3333. Visit ExperienceHalfMoonBay.com to learn more about the destination.
About Maîtres Cuisiniers de France
Maîtres Cuisiniers de France is the most envied title that chefs aspire to have, but not everyone can become a Maître Cuisinier. The worldwide Association of Maîtres Cuisiniers de France was founded in 1951, and is the first savory culinary organization worldwide. Its motto is “to preserve and spread the French culinary arts, encourage training in cuisine, and assist professional development.”
About Tipping Point Community
Tipping Point Community fights poverty in the Bay Area. They screen non-profits rigorously to identify and invest in the most effective education, employment, housing and family wellness organizations. In addition, Tipping Point looks for opportunities to partner with the public sector to leverage its impact for the common good. Since 2005, Tipping Point has raised more than $150 million and helped put 23,000 people on the path out of poverty in the last year alone. Its board covers 100% of operating costs, so every dollar donated goes where it’s needed most.
Photography available upon request.