VANITY FAIR OSCAR® PARTY
Fact Sheet
OVERALL:
− Just under 40 unique dishes and delicacies were served.
SEATED CANAPES:
− More than 1,000 Deviled Eggs from Chino Hills Farm.
APPETIZER:
− Marinated Garden Vegetables with Young Lettuce & Sauce Piperade o A dish that pays homage to NYC delis, and includes Santa Monica market artichokes, three-day sweet pepper sauce and French feta cheese.
MAIN COURSE:
− Chicken Pot Pie, Matignon of Root Vegetables, English Peas & Chicken Velouté
- Took five days to make, each individual pie having gone through more than a dozen processes to make the crust as “crumbly” as possible.
- The pot pie is also made available for vegan and gluten free guests—using Chef Keller’s Cup4Cup gluten-free flour—so that each guest may experience the same meal.
− Black Truffle Lasagna with Cipollini Onions & Truffle Mousseline o 10 pounds of black Perigord truffles were used for this dish.
COOKIE PLATE:
− GCC – The Graydon Carter Cookie
- It’s a custom “Hobnob” biscuit cookie for which Bouchon has flown in Tate & Lyle’s golden syrup from the UK to recreate this English childhood favorite in honor of Graydon Carter.
- Biscuits were made with flour, oats, butter and Tate & Lyle’s golden syrup.
PASSED CANAPES:
− 1,000 Bouchon house-made Hot Dogs with Cornichon Relish & Dijon Mustard.
PASSED MIGNARDISES:
− Soft Serve Affogato: Bouchon vanilla soft serve with a shot of Nespresso and a Valrhona chocolate coin.
- 1,050 chocolate coins were made, each affixed with the name of a nominee, the Vanity Fair logo or the date of the evening’s award ceremony.
- Nominee chocolate coins will highlight Best Picture/Actor/Actress/Supporting Actor/Supporting Actress/Director Names.
- 67 gallons of ice cream were used.
− “and the chocolate goes to…” Candy Bars
- Chef Keller’s take on the classic “Mars” Bar, composed of chocolate malt nougat with caramel, covered in milk chocolate.
- 600 specialty handmade “Mars Bars,” a Vanity Fair favorite, were made by Elwyn Boyles, the executive pastry chef of the Thomas Keller Restaurant Group, and flown in from The French Laundry in Yountville.
PARTING GIFT:
− 2400 cinnamon brioche donuts were made for the party to be served in the Departure lounge.
ABOUT BOUCHON IN BEVERLY HILLS:
Opened in 2009, Bouchon in Beverly Hills is the third location of Chef Thomas Keller’s French bistro found in the heart of the Beverly Hills Business Triangle, adjacent to the Beverly Canon Gardens & the Montage Hotel. The casual dining bistro sits on the second floor, above Bar Bouchon and Bouchon Bakery offering a classically French menu and one of the most extensive raw bars in Los Angeles.
Classic bistro dishes, such as steak frites and the roast chicken favored by Chef Keller, are fixtures on the menu, while seasonally inspired dishes, including roasted leg of lamb, market seafood selections and salads, change throughout the year. A wine list featuring regional and French selections, including the seasonal Vin de Carafe program highlighting local winemakers, complements the restaurant’s cuisine.
ABOUT BOUCHON BAKERY:
Since 2003, Bouchon Bakery has been Thomas Keller’s unique take on a French boulangerie, offering sandwiches, quiche, soups and salads, as well as a wide range of artisanal viennoiserie, confections, pastries, tarts and cookies both French and American in influence. The Bouchon Bakery cookbook, coauthored by Chef Keller and Sebastien Rouxel, Executive Pastry Chef, for the Thomas Keller Restaurant Group, was on The New York Times Best Sellers List for nearly two months after its release in 2012.
Now with seven locations across the U.S. in Napa Valley, Beverly Hills, Las Vegas and New York, Bouchon Bakery showcases specialty items such as custom cakes, wedding cakes and favors, as well as various seasonal and holiday offerings available for special order.
