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Restaurant Eugene features master baker Lionel Vatinet

Chef Linton Hopkins passionate and proud of his food & selections
Chef Linton Hopkins passionate and proud of his food & selections
Lara Holland

On January 16, 2013 Chef Linton Hopkins' Restaurant Eugene will require special reservations with a fabulous menu you won't want to miss as they welcome Master Baker, Lionel Vatinet, of the renowned La Farm Bakery to celebrate the release of his new book, A Passion for Bread: Lessons from a Master Baker.

Seating is limited so make a reservation, by calling 404-355-0321.

The evening will begin with a cocktail reception and book signing at 6:30 p.m., followed by an intimate 4-course dinner prepared by Chef Hopkins and his culinary team and will feature Lionel’s bread and pastry as well as dishes inspired by the book.

The menu, which you can almost taste melt in your mouth, as you read will include:

  • Hand-paddled butter with olive bread and and a san marzano tomato soup
  • Pain de Mie-Herb Crusted Snapper with melted fennel & cabbage and a fresh pressed benne seed oil
  • Roast Duck with skillet greens and a kumquat preserve
  • Patisserie Menagerie

Dinner is $100 and includes a complimentary copy of A Passion for Bread: Lessons from a Master Baker. Wine pairings are available.

Renowned baker Lionel Vatinet began his apprenticeship at France’s prestigious artisan’s guild, Les Compagnons du Devoir, when he was just 16.

He has received the distinguished title of Master Baker, is a founding instructor for the San Francisco Baking Institute; a member of the first gold medaling American team in France's La Coupe du Monde de la Boulangerie competition; and a consultant to some of the top bread brands worldwide.