Artisan Table Guest Chef Andrew BachelierSeptember 12, 2019 | 7:00 p.m. - 9:30 p.m.
Chef Andrew Bachelier of Jeune et Jolie Event will show off his talents during a collaborative Artisan Table Guest Chef dinner with The Lodge at Torrey Pines’ venerable Executive Chef Jeff Jackson and Chef de Cuisine Kelli Crosson.
The menu will showcase all that Bachelier has perfected in the true tradition of A.R. Valentien, ingredients will be sourced from local farms including Stehly Farms Organics and The Santa Monica Farmers Market, and every course will be paired with California wines.
$160 per person (+ tax)
About Chef Andrew Bachelier
Born in San Juan, Puerto Rico, Andrew Bachelier first developed an appetite for cooking, as many great chefs do—through working in the kitchen with his mother and grandmother.
In 2016, Bachelier was appointed as Executive Chef to launch Campfire, where his California-driven menu is centered on the shared guest dining experience, embracing the influences of the melting pot of American cuisine while placing a strong emphasis on locally sourced and sustainable meats, seafood and seasonal vegetables.
Most recently, Bachelier ventured to elaborate on his culinary creativity in French nouvelle style at the highly anticipated Jeune et Jolie. A new-wave French restaurant, whose name translates to “young and beautiful,” Jeune et Jolie serves as an homage to owner John Resnick and Bachelier’s daughters, Elsie June and Margot Jolie. Bachelier’s menu plays with French recipes of the past, but is not beholden to tradition, nor solely confined to native French cuisine, drawing global inspiration from regions known for their former, and continued, French influences including the Caribbean, Vietnam and Africa.