Master Chefs of France on Amelia

November 1, 2018
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To be a Master Chef of France is to achieve one of the most envied honors in the world of cuisine.  To have not one but four Master Chefs of France prepare a meal in celebration of their favorite inspirations is an experience not to be missed.   On November 12th, Master Chef Chef Jean-Louis Dumonet, owner of Dumonet in Brooklyn and President of the U.S. and Canadian Delegation of Maîtres Cuisiniers de France presided over an intimate Master Chefs evening with a multi-course presentation honoring France’s culinary culture on this formerly French island.

The event crowned the weekend of the Pétanque Amelia Island Open, the largest tournament of its kind in the Americas featuring the iconic sport of 'boules' that originated in the South of France and is a favorite pastime of many chefs around the world.

Chef de Cuisine Rick Laughlin of Salt hosted the event in a private dining room overlooking sand dunes and ocean.   Dumonet, who was recently chosen from all of the French Chefs in New York to cook for President Macron during his visit to the United Nations, will be joined by Master Chefs Yann Chupin from The Ritz-Carlton, Sarasota, Jonathan Jerusalmy, The Cloister at Sea Island and Fabien Gnemmi, The Ritz-Carlton, Fort Lauderdale.

Jean-Louis and Karen Dumonet with President Emmanuel Macron in September 2018 in New York

The meal was paired with exquisite French wines and the menu ranged in style from haute to traditional bistro fare and from classic to the contemporary. Each course was specially chosen by a Master Chef of France, inspired by their own restaurant, region of France or family heritage. 
Le Menu:
Château Carbonnieux Blanc 2014, Graves

1st Course - Foie Gras Chef Jean-Louis Dumonet
Marjolaine of Foie Gras, Almond-Truffle Chilled Consommé with Pineau des Charentes
Olivier Leflaive Puligny Montrachet 2015, Côte de Beaune

2nd Course – Cassoulet
Chef Jonathan Jerusalmy
White Beans / Smoked Duck / Duxelle / Truffle Brioche
Louis Latour Nuits Saint Georges 2016, Côte de Nuits

3rd Course – Local Seafood Bouillabaisse
Chef Fabien Gnemmi
Seared Snapper / Florida Shrimp / Garlic Croutons / Rouille
Domaine du Pegau Cuvee Reserve 2015, Chateauneuf du Pape

Entrée – Beef Tenderloin Sous-Vide
Chef Yann Chupin
Beef Tenderloin / Wild Mushroom Ragout / Goat Cheese
Crispy Vegetable / Roasted Cherry Tomato / Balsamic-Port Wine Sauce
Château Pichon Longueville Comtesse de Lalande, Réserve de la Comtesse 2015 Pauillac

Dessert – Textures of Chocolate
Executive Pastry Chef Sheldon Millet
Manjari Chocolate Crémeux / Chocolate Macaron Milk Chocolate Whipped Ganache / White Chocolate Ice Cream
Champagne Louis Roederer Cristal 2008, Reims


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Located just off the coast of northeast Florida, Amelia Island is easy to reach, but hard to forget. With 13 miles of beautiful beaches, abundant native wildlife, and pristine waters, this barrier island has long been a beloved destination for visitors and residents alike.