"The Bartolotta Restaurants, a cornerstone of the Greater Milwaukee dining scene, is set to host a remarkable event that pays tribute to one of the greatest chefs in culinary history, Paul Bocuse. On February 26, 2026, Chef Jérôme Bocuse, son of the legendary chef, will join Chef Paul Bartolotta for a one-night-only culinary tribute to mark the centenary of his father's birth. Chef Paul Bocuse, who passed away in 2018, was a pioneer of the nouvelle cuisine movement, known for lightening classic French dishes"
"The Tribute Dinner promises to be an unforgettable evening, featuring a five-course meal that showcases Chef Bocuse's iconic dishes. Guests will indulge in culinary masterpieces such as Sea Scallop Mousseline topped with Petrossian Ossetra Caviar and Wild French Sea Bass encased in buttery puff pastry. Each dish will be paired with exquisite wines, enhancing the flavors of this culinary journey."
"Chef Bartolotta, who trained under Bocuse at L'Auberge du Pont de Collognes, shared, "Chef Bocuse's impact on French cuisine is immeasurable, and I am honored to celebrate his legacy at our restaurant." This sentiment is echoed by Chef Jérôme Bocuse, who remarked, "I cannot wait to share our personal stories and memories, alongside some of my father's iconic dishes, with the curious and well-traveled Milwaukee dining community.""
On February 26, 2026 Bartolotta Restaurants will host a one-night tribute dinner featuring Chef Jérôme Bocuse and Chef Paul Bartolotta to mark the centenary of Paul Bocuse's birth. Paul Bocuse pioneered nouvelle cuisine, lightened classic French dishes, earned three Michelin stars, and founded the Bocuse d'Or competition. The five-course Tribute Dinner will include Sea Scallop Mousseline with Petrossian Ossetra Caviar and Wild French Sea Bass encased in puff pastry, with wine pairings. Bartolotta trained under Bocuse at L'Auberge du Pont de Collonges. Bartolotta's Lake Park Bistro will offer Soupe aux Truffes Noire V.G.E. to celebrate Bocuse's birthday.
Read at Food & Beverage Magazine
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