$125 Prix Fixe | Available À La Carte 

We’re thrilled to welcome Chef Aurélien Dufour, Maître Cuisinier de France and award-winning master charcutier, for an exclusive two-night collaboration at La Plume. On June 6 & 7, Chef Dufour joins forces with Chef de Cuisine Navinder Saini, Executive Pastry Chef Alessandra Bustamante, District Executive Chef John Horne, and Corporate Executive Chef Anthony Walsh to present a one-time-only menu that celebrates seasonality, craft, and French culinary artistry.

Enjoy the experience as a $125 prix fixe, or choose select dishes à la carte.

Meet Chef Aurélien Dufour
With over two decades of experience, Chef Dufour has earned widespread acclaim for his mastery of French charcuterie. Trained under the renowned Chef Gérard Berranger, he has won numerous awards and worked with prestigious clients such as the Baccarat Hotel and chefs Daniel Boulud and Jean-Georges Vongerichten. In New York, he owns and operates a facility that produces artisanal charcuterie and specialty meats for high-profile clients nationwide. His next venture involves partnering with Gaspor Farm in Quebec to develop a new line of handcrafted charcuterie using local ingredients.

This is a rare opportunity to experience the work of one of the world’s foremost charcutiers — brought to life in collaboration with our acclaimed team of O&B chefs. 

View the menu and reserve your table today.