February 11th, 2026, marks the 100th Anniversary of Chef Paul Bocuse’s birthday, a pioneer of modern French cuisine and a chef whose influence shaped much of global gastronomy. Monsieur Paul was a mentor and guiding force for our foundation, and we proudly celebrate his impact on generations of chefs around the world.
Chefs and restaurants nationwide have joined us in celebrations honoring Monsieur Paul’s special 100th birthday. We are deeply grateful to everyone taking part in paying tribute to a chef whose influence continues to live on in kitchens everywhere. If you are hosting an event or preparing a dish you would like us to include, please email jane@mentorbkb.org.
Chef Thomas Keller - The French Laundry, Per Se, Bouchon Bistros (February 11-13)
Chef Keller and his teams will present unique dish compositions at The French Laundry and Per Se, alongside special menus at each Bouchon honoring some of Monsieur Paul’s most iconic dishes. A portion of proceeds will be donated to Ment’or.
Chef Daniel Boulud - Blue Box Cafe (February 9-12), Café Boulud (February 9-12), Daniel (February 10-12), Le Gratin (February), Le Pavillon (February), La Tete d'Or (February)
Chef Boulud and his teams have created personal and celebratory dishes across each of their restaurants in honor of Chef Paul Bocuse’s 100-year legacy. A portion of proceeds will benefit Ment’or and Bocuse d’Or Team USA.
Chef Gavin Kaysen, Bellecour Bakery and Bistro
Chef Kaysen will offer a three-course prix fixe menu at Bellecour Bakery and Bistro in tribute to Monsieur Paul, featuring iconic dishes such as Truffle Soup VGE, Veal Blanquette, and Île Flottante, with a portion of proceeds donated to Ment’or.
Chef Paul Bartolotta, The Bartolotta Restaurants, along with Jérôme Bocuse
Chef Bartolotta and team will offer a complimentary glass of champagne on February 11th and special tribute menu item, Soupe de Truffle VGE, from February 11th thru Valentine’s Day weekend. On February 26th, there will be an evening of storytelling with Jérôme Bocuse with a special “greatest hits” & black truffle menu, including a copy of BOCUSE: A Century of Stories per couple.
Chef Franklin Becker, Point Seven
Chef Becker will feature a special menu item, Lobster Salad à la Française, at his upscale seafood restaurant, with dish proceeds donated to Ment'or.
Chef Nathan Beriau, Montage Palmetto Bluff
Chef Beriau and his teams will feature dishes inspired by Monsieur Paul across the resort’s restaurants, with proceeds benefiting Ment’or.
Chef Josiah Citrin, Citrin
Chef Citrin will present a special menu on Monsieur Paul’s birthday, February 11, featuring classics such as Poulet en Vessie, still served at Monsieur Paul’s flagship restaurant. Proceeds will support Ment’or.
Chef Gerard Craft, Brasserie by Niche
Chef Craft and his Brasserie team will honor the traditions and standards of excellence established by Chef Paul Bocuse by featuring the famous La Soupe aux Truffes V.G.E..
Chef Ted Gidley, Clarke Cooke House
Chef Gidley will present a culinary tribute celebrating the timeless foundations of classic French cuisine inspired by Monsieur Paul.
Chef Christopher Gross, Christopher's
A long supporter of Ment'or and Monsieur Paul's legacy of mentorship and investing in the future, Chef Gross is planning a special toast and offering several ways for diners to donate to Ment'or and the next generaton of culinary leaders.
Chef Chris Hastings, Hot & Hot Fish Club
On February 11, Chef Hastings will offer a special tasting menu featuring iconic dishes by Chef Paul Bocuse. Guests can contribute directly to Ment’or via a donation QR code.
Chefs Michelle Karr-Ueoka & Chris Kajioka, MW Restaurant
The chefs will present a French-inspired menu celebrating Monsieur Paul’s 100th, with a portion of proceeds donated to Ment’or.
Chef Angie Mar, Le B
Chef Mar will offer a Monsieur Paul–inspired tasting menu throughout February.
Chef Mawa McQueen, Mawa's Kitchen
Chef McQueen will present a five-course menu in honor of Monsieur Paul throughout February at her Aspen restaurant, with a portion of proceeds donated to Ment’or.
Chef Yvan Mucharraz, Chileno Bay and Resort
Chef Mucharraz will offer a special tribute menu, available February 11-15, inspired by Monsieur Paul to honor his enduring legacy. Guests can donate directly to Ment’or via QR code.
Chef Roy Yamaguchi, Roy's Hawaii Kai
Chef Yamaguchi is celebrating the centennial with a five-course tribute dinner inspired by traditional techniques and local ingredients, with a portion of the proceeds going to Ment'or and the next generation of chefs.
