I read an article about the United States selecting their competitor for the upcoming Bocuse d’Or competition (not a small deal). The golden Bocuse is named after renowned French chef Paul Bocuse, and it is in fact the biggest deal. The article linked above mentions rather briefly that individual countries will budget over a million dollars to train their selected chef for the upcoming competition. We’re dealing in a realm that is hard to access on a daily basis, but this is the sort of cuisine dreams are made of. I mean, Bocuse has served individual soups more famous than the combined life achievements of my direct family.

But in my little way, I’ll be adding to the long culinary tradition! I’ll be making regular deliveries of O’Vineyards wines to a restaurant étoilée. Franck Putelat, the 2003 winner of the Bocuse d’Or, has started his own restaurant at the foot of the historic walled city of Carcassonne. Within a single year, his Michelin star followed him to Le Parc, and he deserves it.

Thomas Brieu, the sommelier at Le Parc, will be personally introducing three O’Vineyards wines alongside the delectable menus that Chef Putelat arranges.

This is a good way to kick of what the French refer to as CHR sales (cafes, hotels, restaurants)!