Chef Patron Malcolm John to celebrate second anniversary with black tie event

June 2006 will see Chiswick restaurant Le Vacherin’s second anniversary. To celebrate, Chef Patron Malcolm John will be hosting a black tie Wine Tasting & Sabrage Dinner on Monday 12th June.

The seven course dinner will showcase classic French dishes that Le Vacherin has built its critically acclaimed reputation on. The menu will fulfil expectations and satisfy even the largest of appetites.

The evening will begin with a champagne reception and a demonstration of Sabrage, the opening of a bottle of champagne using a sabre. Twenty lucky diners will also have the opportunity to become a Sabreur or Dame Sabreuse during the event.

Dishes will be accompanied by wine from Julian White of Fine French Wines and champagne courtesy of Monsieur Philippe Brugnon, Premier Cru, Rilly La Montaigne.

The entire evening is priced at £70 per person.

Restaurants that host such events are called Caveaux de Sabrage and Le Vacherin became a Caveaux when they celebrated their first anniversary last year.

With delicious food and wine and champagne flowing, what better way to celebrate Le Vacherin’s second anniversary?

After leaving school in 1982 Chef Malcolm John started working at the De Vere Hotel, Coventry as a commis chef after which he trained with the Savoy Group at the Berkeley Hotel Knightsbridge for six years.

International experience was gained in Italy at the Sirenous Hotel, Positano. Between 1995 and 1997 Chef John was Executive Sous Chef at the Café Royal working alongside Herbert Berger. Chef John worked as Head Chef at St Quentin, Knightsbridge for 2 years before moving to the Blue Bird Private Members Club, for 2 years in the same role. Chef John was a chef consultant between 2001 and 2004 before opening Le Vacherin as Chef Patron.

May 24, 2006