In the heart of Paris, a few steps from rue Saint-Roch where culinary pioneer Antonin Carême once died, two of the city’s most distinctive kitchens come together for an encounter rooted in history, precision, and reinvention.
On May 11 and 12, 2026, Le Cornichon and 19 Saint Roch will stage an exclusive four-hands dinner led by chefs Bertrand Chauveau and Pierre Touitou.
Conceived as both homage and reinterpretation, the collaboration revisits the foundations of French haute cuisine through a contemporary lens.
At its core lies Carême’s enduring legacy—the architect of modern French gastronomy, who formalised the structure of the meal and elevated dishes such as vol-au-vent, soufflé, and tournedos Rossini into cultural icons.
His influence also extends to the ornamental artistry of pièces montées, where cuisine becomes architecture.
Rather than replicate tradition, Chauveau and Touitou approach it as material.
Each dish becomes a translation: precise, restrained, and open to reinterpretation.
Their dialogue reflects two complementary worlds—one rooted in convivial, generous cooking, the other in refined, cross-cultural precision shaped by Mediterranean and Japanese influences.
Set between the intimacy of 19 Saint Roch’s architectural dining room and the vibrant spirit of Le Cornichon, the experience becomes a study in contrast and continuity.
Past and present meet not as opposition, but as progression—an evolving conversation around what French cuisine once was, and what it can still become.
Reserve your spot HERE