CULINARY CROSSROADS: AU COMPTOIR EXECUTIVE CHEF DAN MCGEE WELCOMES CACAO’S JEFFERSON ALVAREZ FOR COLLABORATIVE CHEFS’ DINNER, MARCH 28
Au Comptoir’s classic French bistro fare gets a Latin-inspired lift when Executive Chef Dan McGee joins forces with Cacao Chef/Owner Jefferson Alvarez for a one-night-only collaborative culinary experience at the acclaimed Kitsilano brasserie on Tuesday, March 28 at 6 p.m.
The six-course dinner will see both chefs showcase their respective culinary styles as McGee — who honed his skills in both Pied-â-Terre and PiDGiN before launching Au Comptoir with co-owners Maxime Bettili and Julien Aubin in 2014 — shares the line with Alvarez, who gained a following helming a number of kitchens including Fraiche, Secret Location and Mosquito before more recently reinventing Latin-American-inspired cuisine at Cacao in Kitsilano in 2016.
Trading courses throughout the evening, McGee will prepare a pair of French dishes that include Fondant de Saumon Fumé (olive oil poached smoked sockeye, fennel, olive, lemon, walnut) and Magret de Canard (maple and caraway glazed aged duck breast, grilled cabbage, charred cucumber, apple purée), while Venezuelan-born Alvarez will add Latin-infused flavour with Carne Cruda (bison ceviche, tomatillo sauce, cancha corn, yellow Peruvian chili) and Esturión Asado (roasted sturgeon, green plantain, EL XO sauce).
Tickets for the dinner, which are available for $119 plus tax and gratuity, include a welcome and dessert cocktail by Cacao Bar Manager Sergio Grandolfo as well as wine pairings supplied by Galileo Wine & Spirits, Liberty Wines and Altus Wines.
“I’ve long been a fan of Jefferson’s innovative take on Latin-American cuisine, and this dinner is a unique opportunity for two like-minded chefs to bring together two exciting culinary styles for some lucky guests,” says McGee.
– COLLABORATIVE CHEFS’ DINNER MENU –
$119 per person plus tax and gratuity
includes six-course menu, welcome/dessert cocktails and wine pairings
crisp duck skin, comté bavarois, pickled grape
arepa wild mushrooms and soffrito
fondant de saumon fumé
olive oil poached smoked sockeye, fennel, olive, lemon, walnut
bison ceviche, tomatillo sauce, cancha corn, yellow Peruvian chili
roasted sturgeon, green plantain, EL XO sauce
magret de canard
maple and caraway glazed aged duck breast, grilled cabbage, charred cucumber, apple purée
jeu de Paris-Brest
trio of Paris-Brest — praline ice cream, orange, vanilla and almond
Tickets to the Collaborative Chefs’ Dinner at Au Comptoir on Tuesday, March 28 at 6 p.m. are available for $119 per person plus tax and gratuity and may be purchased online at www.aucomptoir.ca/chefs-dinner.
ABOUT AU COMPTOIR | Ever since French expatriates and industry veterans Maxime Bettili and Julien Aubin opened the doors on Au Comptoir in Kitsilano in 2014, the restaurant has cultivated a sterling reputation for showcasing the same diligent attention to detail, authentic design and classic bistro fare for which the City of Lights’ brasseries are renowned the world over. Whether it’s for le petit déjeuner, le brunch or le diner, Au Comptoir offers up a moveable feast of quintessential French favourites featuring the best fresh, organic and sustainably sourced ingredients and a unique, Paris-by-way-of-West-Coast style of service that earned the restaurant gold medals for Best Design and Best Casual French, respectively, at the 2015 and ’16 editions of the annual Vancouver Magazine Restaurant Awards.
2278 W. 4th Ave., Vancouver, BC | 604-569-2278 | Monday and Wednesday – Saturday 8 a.m. – 10 p.m., Sunday 8 a.m. – 9:30 p.m. (closed Tuesday) | aucomptoir.ca
Feature image: L-R Chef Dan McGee, Chef Jefferson Alvarez