A Tribute Dinner to M. Paul Bocuse

with Storytelling from Chef Jérôme Bocuse & Chef Paul Bartolotta

Join us for an extraordinary one-night-only Black Truffle Dinner honoring the life, legacy, and lasting influence of Monsieur Paul Bocuse—one of the most important figures in French culinary history—in celebration of what would have been his 100th birthday.

This special evening brings Chef Jérôme Bocuse, son of M. Paul Bocuse, to Bartolotta’s Lake Park Bistro alongside Chef Paul Bartolotta, Bocuse protégé and longtime steward of authentic French gastronomy in Milwaukee. Together, they will share personal stories, memories, and insights into the man who helped define modern French cuisine and whose influence continues to shape kitchens around the world.

Guests will enjoy an immersive five-course, black truffle–inspired menu, each course thoughtfully paired with wine, celebrating one of the most prized ingredients in French cuisine. The dining experience will be interwoven with storytelling that explores Bocuse’s iconic dishes, his philosophy, and the deep personal connections that tie Bocuse, Bartolotta, and Lake Park Bistro to France.

More than a dinner, this five-course, five-pairing experience is a thoughtful celebration of heritage, mentorship, and the enduring French traditions that continue to guide the spirit of Lake Park Bistro.

Rouget Barbet en Écailles de Truffe Noire
et Pommes de Terre Croustillantes

Mediterranean Red Mullet dressed in black truffle and crispy potato scales
2020 Bourgogne Aligoté, Guy Amiot et Fils « Les Grands Champs »

Loup en Croûte Feuilletée, Sauce Choron

Wild French Sea Bass with lobster-black truffle mousse baked in buttery puff pastry
2022 Condrieu, Étoile du Nord « Archipel » Viognier

Pigeon au Chou Nouveau et Poireaux Tombés au Beurre,
Cèpes des Bois à la Poêle, Sauce Marchand de Vin Truffée

Squab with cabbage, leeks, and porcini mushrooms, and red wine-black truffle sauce
2018 Chassagne-Montrachet Rouge 1er Cru « Morgeot », Domaine Blain-Gagnard

Filet de Bœuf à la Rossini, Sauce Périgueux

Filet of beef topped with seared foie gras and Madeira-black truffle sauce 
2015 Côte-Rôtie, Domaine Paul Jaboulet Aîné « Les Jumelles »

Baba au Rhum, Crémeux au Chocolat Blanc à la Gousse de Vanille

Rum-soaked brioche with white chocolate-vanilla cream
2020 Muscat de Beaumes-de-Venise, Vigneron Pierre Amadieu