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French chefs prepare feast to mark D-Day June 6

Two of Portland's top French chefs will prepare a Normandy feast next month to mark the 70th anniversary of D-Day, also known as the Battle of Normandy.

The chefs are Philippe Boulot, executive chef at the Multnomah Athletic Club, and Dominique Geulin, owner and master baker of St. Honoré Boulangerie.

The three-course meal is set for 6 p.m. June 6 at the MAC, 1849 S.W. Salmon St.

Tickets are $55, including food and gratuity. Drinks may be purchased separately.

Both chefs have been honored with numerous prestigious awards.

Boulot is was named Officer in the National Order of Agricultural Merit in 2011, a distinction he is the first and only Northwest chef to receive. He was also named Knight of the Order of Agricultural Merit in 2004 from the Ambassador of France.

In 2001 he received the James Beard Best Chef Pacific Northwest award, and in 2005 he took home the Chef of the Year award from the Academie Culinaire de France.

Based on his close work with the farmers and ranchers of Oregon and the Pacific Northwest, Boulot was named Oregon Chef of the Year in 2014 by the Oregon Beef Council and serves as an advisor to the Council’s Culinary Committee to help ranchers promote beef with chefs and food professionals.

Year-round, Boulot creates temporary regional dishes at the MAC.

Geulin, of St. Honoré Boulangerie, received the Meilleur Ouvrier de France honor in 1990 and was recently awarded the Vigneron d’Honneur for this philanthropy in support of nonprofit activities in Portland’s French-American community.

St. Honoré Boulangerie — with locations on Northwest Thurman Street, Southeast Division and in Lake Oswego — is features handcrafted artisan breads, pastries and savories.

Here is the menu for the D-Day anniverary feast:

Hors d’oeuvres include a crêpe station filled to order with camembert, bacon, sautéed potatoes and onions; house-made pâté crostini with pork pâté and apple mustard; and a St. Honoré division tarte flambée, an Alsatian-style savory tart topped with creme fraiche sauce, onion and bacon.

The starter is a moules en gelée de safran et salade de chanterelles —Northwest mussels and a chanterelle salad.

The entrée is braised pork cheeks au cidre — pork cheeks braised in apple cider, apple forestière and green bean fricassée.

Dessert is Saint Honoré à la Normande, a puff pastry and choux filled with pastry cream and apple compote, topped with caramel whipped cream and caramelized choux; and macarons de St. Honoré.

Tickets may be purchased at through the nonprofit Alliance Française of Portland, the nation’s eighth largest French alliance, which serves 2,000 students each year in its French classes and hosts events taht draw about 10,000 people each year.

For reservations, visit www.afportland.org.