Passionfruit vinaigrette, pickled red onion, micro cilantro. Wine Pairing: Common Wealth Crush Company | "The Artist Formerly Known As Sparkling" | Shenandoah, Virginia | 2022
coconut foam, passion fruit-coconut sorbet, orchidea poached pineapple, rum gelée
*May contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
*May contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
Executive Chef Bertrand Chemel brings a welcome dose of Gallic flair at 2941. An Auvergne boy born-and-raised, it was no surprise, then, when Chemel fell into his first job in a kitchen. At 14, he found himself sweeping the flour from the floors of the bakery and pastry shop next to his grandmother's house. An obsession was born. He would soon be under the wing of renowned chef Michel Gaudin at his eponymous destination restaurant in Megève, France. The two fell in quickly and Gaudin became his mentor, sending Chemel to Geneva's Hotel du Rhône for training. Aptly, this small nation known mostly for being neutral, and making nifty portable knives, would be that all-important exposure to international cuisines. He also spent time at La Bastide St-Antoine in Grasse, France, and at the Savoy Hotel in London.