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Welcome to the Marin Brach of the International Wine and Food Society.




18th Annual Bordeaux & DRC Weekend



165 O'Farrell, San Francisco


Friday, August 16, 2019 7:00 p.m.

Black Tie Bordeaux Dinner

Members $950.00, Guests $1,100.00

(First time guest attendees may attend at the member rate)

Dress: Black Tie


Saturday, August 17, 2019 11:15 a.m.

DRC Luncheon

Members $1,200.00, Guests $1,350.00

(First time guest attendees may attend at the member rate)
Dress: Business Smart


This Weekend Celebration is dedicated to the memory of my dear friends and mentors, Haskell and Rae Norman



San Francisco has had a long pause in the introduction of a new Chef of French Cuisine. Numerous great French chefs either left for new stations in Las Vegas or retired. It left a significant void in the San Francisco dining scene. With the “big houses” closing, I often wondered if yet another great master French Chef would grace San Francisco.


Claude Le Tohic, a conceptional visionary, has created a culinary masterpiece, a center featuring six floors of four distinct modern French dining experiences under one roof, each floor with a flawless approach to a unique concept and superb culinary offerings. The attention to detail of each venue was well thought out and indeed a great tribute to the culinary arts.


We spent much time searching for a grand culinary experience to showcase this hallmark two-day event. Our quest ended with an extraordinary dinner at Chef La Tohic’s O’ restaurant – one of the finest dining experiences we have encountered. His approach is a meticulous balance of flavors, a blending of modern styling with reminiscent French touches that tease – simply culinary euphoria.


The O’ restaurant opened three weeks ago -- the wait was well worth it.


Chef Le Tohic’s credentials are exceptional – the following is an excerpt from their website:


“Le Tohic’s culinary journey began with crêpes. Born into a restaurant family in northern France, Le Tohic recognized at an early age that the culinary arts were his calling. He started waiting tables but was soon working side by side with his parents, learning all aspects of running the business.


Le Tohic attended culinary school in Vannes, France. Upon graduation, he accepted an apprenticeship at Les Hortensias, a one-Michelin star restaurant. Two years later, he joined the kitchen of acclaimed Chef Ghislaine Arabians’ at Le Restaurant, a two-Michelin star eatery in Lille, France. Recognized for his skills and creativity, less than a year later he became chef de cuisine, working alongside Joël Robuchon, at Jamin, a three-Michelin star restaurant in Paris.


In 1998, Le Tohic stepped into a lead position at the Centre de Formation d’Apprentis Interconsulaire de l’Eure (CFAIE), a prestigious apprenticeship program. In 2004, in the presence of the president of the French Republic, he received the highly revered, peer-juried “Meilleur Ouvrier de France” award for his efforts in preserving, advancing and perpetuating the tradition of French cuisine. Le Tohic is the only active chef in the U.S. who has been honored with this prestigious award.


After seven years of inspiring work at the CFAIE, Le Tohic moved to the United States, where his creativity earned the restaurant Joël Robuchon at the MGM Grand the only three Michelin star rating in Las Vegas.


Claude Le Tohic has garnered numerous awards in recognition his for skills, including the James Beard Foundation Award of Best Chefs in America 2010 and induction as a member of “Les Maîtres Cuisiniers de France” (Master Chefs of France). Despite his distinguished credentials, Claude Le Tohic remains a grounded and humble professional, continually inspiring those around him and excited to share his talents with the world.”


The Bordeaux evening will begin with a champagne and hors d’oeuvre reception on the sixth floor with our dinner held in the Cherrywood Room.


Chef La Tohic will be preparing an incomparable menu for this celebration of Lynch-Bages wines.


The DRC luncheon will be held in the second-floor Chocolate Room, yet again with Chef La Tohic presenting a personalized menu to highlight a Burgundian afternoon.


We will begin with a private tour of the entire facility followed by a Champagne and hors d’oeuvre reception and the DRC luncheon.

We hope you will join us for a sensational culinary experience.

Best wishes,
Jack Rubyn, Chairman