September 28, 12:00 P.M. Lunch: Courchevel Bistro Presented by Park City Area Restaurant Association
September 28, 2024 12:00 PM
Featuring Executive Chef Clement Gelas and Master Botanical Distiller Sara Sergent
25 11th Ave, New York, NY 10011, USA
Grab a few friends and head to this decadent lunch headlined by Park City’s executive chef Clement Gelas of Courchevel Bistro. French and European–inspired cuisine meets the freshest local ingredients under Gelas, delivering a truly unique menu tailored to the tastes of the season. Joining chef Gelas is master botanical distiller Sara Sergent of Park City’s Alpine Distilling, who will complement the lavish midday meal with a collection of her distillery’s esteemed spirits and classic cocktails.
Dining Table $95 | Internal Chefs Counter $105
MENU
Garlic–Thyme Consommé with Chicken Mousseline and Angel Hair Pasta
Negroni Sbagliato> AngeVert Herbal Liqueur, Lucien Albrecht, and Lemon
Trout Niçoise Salad with Haricot Verts, Cherry Tomatoes, Hard Boiled Egg, Fingerling Potatoes, Mixed Greens, and Balsamic Vinaigrette
Domaine des Ardoisieres Vin des Allobroges Cevins Blanc Schiste 2022 Barrel Aged
Huckleberry Clafoutis with Pistachio Ice Cream
Lafayette Bourbon Coffee and Alpine Preserve Liqueur Tea Service
Alcohol generously donated by Alpine Distilling.
About Clement Gelas:
Born in Boege, France located in Haute-Savoie (translated “Upper Savory”) near Genève and Évian, Clement Gelas has been surrounded by tourism his entire life. In 1997 he began his restaurant career, learning all he could about every aspect. This is where he found his passion for cooking. Gelas has worked with renowned chefs such as Marc Veyrat (La Maison de Marc Veyrat, Veyrier) and Jean Sulpice (L’Oxalys, Val-Thorens). Before graduating with a Masters in Business, Hotel, and Culinary Service in 2002, Gelas interned with several highly rated restaurants, among them Miramar Crouesty. Since coming to the United States Gelas spent some time on Long Island, cooking at the well known Stone Creek Inn. In 2005 he moved to Utah, shortly after he became the executive chef for Wahso. In 2008 he earned Wahso “Best Park City Restaurant” from City Weekly. Gelas has been refining his talents with Talisker since 2008 and has worn several hats such as the executive chef for Waldorf Astoria Park City where he showcased his talent at Slopes; which was awarded Best Park City Fine Dining Restaurant in 2012, General Manager at Talisker on Main and now senior director of club operations for the Tuhaye and Empire pass amenities.
About Courchevel Bistro:
Talisker Club is proud to bring you Courchevel Bistro. Named after Park City’s sister city in the French Alps and housed in a historic building on Main Street, Courchevel serves artful French–European cuisine crafted with inventive flair and only the freshest seasonal ingredients from local purveyors. Executive Chef Clement Gelas has brought the flavors of his home country of France to the heart of Park City. CNN Travel named Courchevel one of the 20 “world’s best new restaurants for 2020.”
About Sara Sergent:
Sara Sergent is the master botanical distiller and CEO for Alpine Distilling. Sergent is the most decorated botanical distiller in the country. Her botanicals are sourced from around the world and treated to 100% vapor extraction at her proprietary formula of “proof, pressure, and speed” to craft Gin that has been awarded "Gin of the Year" in London, 4X Best Craft Gin by USA Today, “Best in Show” at the TAG Awards Las Vegas, Double Golds at Women Wine & Spirits in London, SIP Awards California, and TOP50 in New York, and the highest ranked US Gin at the World Spirits Competition. In addition to Alpine’s gins and liqueurs, she has crafted botanical spirits for Stein Eriksen Lodge, St. Regis Deer Valley, Auberge Collection, the Rolls Royce & Bentley Enthusiasts Club and Capital One. Sergent made her first gin in Edinburgh, Scotland, and followed that with gin distilling at Alpine Distilling. Sergent shares her botanical expertise through Alpine's custom Gin Experience in the creation of countless gins that has been written about in Forbes, Vogue, Travel+Leisure, Bella Magazine, Wine Enthusiast, Cosmopolitan, Men’s Journal, Food Network Magazine, Hotels Magazine, Outside, and highlighted on BRAVO and PBS. Alpine Distilling is proud to be a Green Business with Recycle Utah in Park City and to have been awarded the Business of the Year 2022 by Recycle Utah and the Utah Green Business Award 2021 by Utah Business and Rocky Mountain Power.
About Park City Area Restaurant Association:
The Park City Area Restaurant (PCARA) is a 501c (6) non-profit organization comprised of over 70 Park City area restaurants created to promote the uniqueness of restaurants in this majestic area of Utah. The PCARA enjoys touting cuisine with originality served up in a resort-town atmosphere that will take guests away from the mundane. PCARA believes that if someone wants great food, a carefree atmosphere and a quick escape from the ordinary, a visit to Park City for breakfast, lunch or dinner is the right choice.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.