AU COMPTOIR’S DANIEL MCGEE TEAMS UP WITH CHAMBAR’S NICO SCHUERMANS, THE MACKENZIE ROOM’S SEAN REEVE FOR GUEST CHEFS’ DINNER, MAY 1

Trio of Local Chefs Take Centre Stage at Kitsilano Bistro for Collaborative Feast Featuring Dessert Course Prepared by Au Comptoir’s New Pastry Chef Julien Salomoni

Au Comptoir Executive Chef Daniel McGee will welcome not one but two dynamic culinary minds to the line at the Parisian-inspired bistro when he hosts Chambar‘s Nico Schuermans and The Mackenzie Room‘s Sean Reeve for a four-course collaborative Guest Chefs’ Dinner on Tuesday, May 1 at 7 p.m.

The one-night-only event will see Schuermans, Reeve and McGee trade courses throughout a service that will also feature a dessert course courtesy of the restaurant’s new pastry chef Julien Salomoni, a classically trained pâtissier who earned his stripes in kitchens in Paris and Singapore before coming to Vancouver and joining the Au Comptoir family in February.

Schuermans, who trained and worked in Michelin-starred establishments across Belgium and England before opening Chambar Restaurant and the Dirty Apron Cooking School in Vancouver’s Crosstown district in 2004 and ’09, respectively, was named Chef of the Year at the 2011 Vancouver Magazine Restaurant Awards. Reeve apprenticed at Toronto’s Via Allegro and honed his regional Italian cooking techniques in Colorno, Italy before working under acclaimed chef Pino Posteraro at Vancouver mainstay Cioppino’s. Following a series of stints as executive chef in Toronto and Montreal and a winning turn on The Food Network’s ‘Chopped Canada’ TV show, Reeve returned to Vancouver to open the Mackenzie Room in 2015.

– GUEST CHEF DINNER MENU –
$85 per person plus tax and gratuity

scallop ceviche / duck liver parfait, endive, apple + walnut / croquette
~
pacific lobster bisque, shaved salsify, sorrel, curry leaf, jalapeño
~
arctic char, artichoke, asparagus, caviar
~
veal striploin + sweetbread, asparagus, morel mushrooms, watercress
~
rhubarb granite, calvados
~
chocolate cake, pear, ganache, orange tuile, almond crumble

“This dinner is a special opportunity for our guests to see four chefs showcasing their skills and respective styles and both Julien and I are excited to collaborate with a pair of true culinary talents like Nico and Sean,” says McGee, who co-hosted similar guest chef events with La Quercia’s Adam Pegg and Cacao’s Jefferson Alvarez during the past year at Au Comptoir.

TICKETS
Tickets to the Collaborative Guest Chefs’ Dinner at Au Comptoir on Tuesday, May 1 are available for $85 per person plus tax and gratuity and may be purchased by calling the restaurant at 604-569-2278. A credit card is required to secure bookings.

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

Facebook: /AuComptoirVAN | Twitter: @au_comptoir | Instagram: @au_comptoir