Chef Monique Feybesse at Cavallo Point Cooking School
April 16, 2022

[sold out] Chef's Counter with Chef Monique Feybesse

Location: The Cooking School (upstairs from Farley Bar), Building 602
Time: 6:00 - 9:00 pm

We are thrilled to welcome Chef Monique Feybesse back to Cavallo Point, for a special edition of Chef's Counter! A current contestant on this season's Top Chef series, Chef Monique was formerly the Chef de Cuisine at Murray Circle. She is now co-owner of Tarts de Feybesse, a pastry business that has garnered attention in the Bay Area for its homage to traditional French patisseries in Paris, using modern technique and vision. Though she mostly dabbles in the sweet world presently, she has extensive experience in starred fine dining restaurants in San Francisco, New York, Copenhagen, and Paris and still hosts private dinners and classes. Monique accredits her style of cuisine to French and Filipino influences along with classic elements learned throughout her career.

Chef's Counter is a unique dining experience featuring exceptional food and wine, along with wine pairings from our Wine Spectator Grand Award-winning wine cellar. Seated around the Cooking School counter, up to 8 guests will enjoy a specially curated meal, interacting with and learning from the chef as each dish is being prepared. Blending the best elements of an evening at an acclaimed restaurant with a private chef experience in your home, the result is an elevated meal that becomes an intimate, personal occasion.

Sample Menu

Oysters + Cream
choucroute, black sterling caviar, air baguette
Domaine Carneros, Brut, Carneros 2017

Beef Tartare
seaweed, tamari onion jus, amaranth crisp
Combe, “Stolpman Vineyard” Trousseau, Ballard Canyon, Santa Barbara 2021

Black Cod Royale
smoked tarragon fumet
Jean-Marie Reverdy, “Domaine de la Villaudiere” Sancerre, Loire Valley, France 2020

Roasted Chicories + Brassicas
fondue, cured egg yolk
Cascina Val Del Prete, “Luet” Arneis, Roero, Piemonte, Italy 2019

Sonoma Duck Breast
roasted carrot purée, black walnuts, pickled mustard seeds
Room, “Azaya Vineyard” Pinot Noir, Marin County 2014

Niman Ranch Ribeye
cippolini onion jam, spring onions, forest mushrooms
Ridge Vineyards, Cabernet Sauvignon, Estate, Santa Cruz Mountains 2018

Early Strawberries + Charcoal Cream
Marenco, “Pineto” Brachetto d’Acqui, Piemonte, Italy 2016


Please note:

  • Proof of COVID-19 vaccination is required for all attendees. Attendance will be capped at 8 people and social distancing will be maintained at all times.
  • If a minimum number of participants have not registered 48 hours prior to the event, the event may be canceled and participants fully refunded.