Venez goûter des vins et des plats du sud de France!
Enjoy pairing delightful wines from the south of France with the sumptuously prepared bites from the kitchen of Le Bouillion. Hear about what makes these wines special and unique from Paul Kulik, knowledgeable chef and owner of Le Bouillion restaurant and the Howard Street Wine Merchant in the Old Market.
Take a trip to southern France with us and learn about the wines and foods you might encounter in the sunny south. It all happens at Le Bouillon in the Old Market - Omaha's own little French quarter.
Enjoy pairing these delightful, hand-selected wines from the south of France with the sumptuously prepared bites from the kitchen of Le Bouillion. You will hear about what makes these wines special and unique from Paul Kulik, knowledgeable chef and owner of Le Bouillion restaurant and the Howard Street Wine Merchant in the Old Market.
To be savored by members and guests:
- Domaine Bru Bache Jurancon sec - paired with Piaue Vecchio / honey comb / house bread
- Commanderie de Peyrassol Rose - paired with Gravlox / pickled red onion / relish / candy lemon
- Chateau De Paraza Minervois - paired with Spiced bread / veal tongue pastrami / herb aioli
- Domaine Tempier Bandol - paired with Fig tart with smoked walnut
Paul Kulik spent 25 years cooking in Omaha before opening the Le Bouillon Restaurant in 2013. Born in Berlin, but raised in Omaha, Paul Kulik began working in kitchens at the age of 15. When college called he dutifully pursued the career of his father, an engineer, and although Paul completed degrees in both Engineering Physics and French, his true interest lay in the kitchen.
Paul credits working with Stefan Lazle at Washington DC’s Montmartre for cementing his love of French technique. Though Paul spent time working in Chicago, Washington DC, Paris, and Berlin, his return to Omaha led him to Mark and Vera Mercer’s La Buvette. The 5 years spent running the miniscule, francophilic wine bar helped Paul forge relationships with local growers and explore daily changing menus employing the rustic European table sensibilities that make a meal first and foremost delicious.
Paul’s then opened the Boiler Room, Omaha’s foremost restaurant believing that quality at the table comes first and foremost from the ground. It is at Boiler Room that Paul earned recognition as a James Beard Best Chef Midwest semi-finalist.
With the award winning Boiler Room is finishing its sixth year, Paul turned to a historic restaurant space and opened Le Bouillon.
Employing the same commitment to outstanding local product, Le Bouillon is Paul Kulik’s casual, updated take on the regional French table and a love story of Paul’s affection for country French cuisine.
More recently Paul opened Via Farina, a tribute to Italy’s great wood fired pizza and fresh pasta traditions
This Event is limited to 60 people, so please register prior to May 8th.