Wed Oct 12, 6:15 PM - Wed Oct 12, 10:30 PM

The Dali Museum

One Dali Blvd., St. Petersburg, FL 33701

Community: St Petersburg

Description

This series of seven unique dining experiences, in conjunction with our special exhibition Ferran Adria: The Invention of Food, serves as a one-of-a-kind homage to food innovator Adria.

Event Details

About the Menu
Chef Duclut found inspiration for his homage dinner in the suite of Dali lithographs depicting the signs of the zodiac. He has created twelve wine-paired courses reflecting the design of each print. Each course is exquisitely prepared and presented, representing a literal interpretation of the prints, the astrological meaning of each sign and how the zodiac is reflected and interpreted in European culture. Chef Duclut has selected fresh, modern flavors and classic culinary techniques, resulting in a dinner experience that will be both inspired and inspiring: For example, the Gemini duck course will be composed of pan-seared duck breast and foie gras “torchon” and turnips two ways. The twin zodiac sign inspired him to play with the versatility of duck and duck liver, accented by an unexpected use of an often-overlooked vegetable.
About the Beverages
Chef Duclut has paired the following with the menu, compliments of Masciarelli Wine Company: Bellussi Prosecco, Extra Dry, Veneto, Italy; Domaine Barmes Buecher, Riesling Tradition, Alsace, France; Sancerre Domaine Daulny, “Clos du Chaudenay,” Loire Valley, France; Masciarelli Rose d’Abruzzo, Abruzzo, Italy; Camille Cayran, Le pas de la Beaume, Cote du Rhone, France; Chateau Rocher Calon, Montagne St. Emilion, Bordeaux, France; Delheim Edelspatz, Noble Late Harvest, Botrytis, South Africa.
More about Chef Duclut
Jeremy Duclut was born in Macon Burgundy, France. Like most French children, he was inspired by his mother and grandmother’s cooking and raised developing his olfactory and gustatory senses while spending most of his spare time in the kitchen.

From the age of 3, he knew he wanted to be a Chef. Convinced that this path was his, he started culinary school after Junior High and began cooking professionally at age 14. He spent his apprentice years at L’Auberge du Cep, a two-star Michelin restaurant in his native Burgundy. During an exchange program in the United States with the Restaurant School in Philadelphia, he had the opportunity to wor

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