Le Vatel Club du Midwest

invites you to

The 12^th Annual Moet & Chandon Champagne Brunch!

“Paris en Fete”

Parisian Bistrot Cuisine!

Grand Ballroom of the Ritz-Carlton - Chicago

Sunday, March 16, 2003

11:00 am – 2:00 pm

Registration

Name ______________________________________________________________

Address ____________________________________________________________

City/State/Zip _______________________________________________________

Daytime Tel ________________________________________________________

E-mail _____________________________________________________________

_____Individual Reservations at $80. _____ Tables (of 12) at $900.

* Seating requests for the main floor of the Grand Ballroom will be honored on a first come first served basis.

Total $__________

___ Check, made payable to MBI

___ Visa ___M/C ___ American Express

Credit card #_________________________________________ Exp ____________

Cardholder Signature: _______________________________________________

Please mail or fax to:

MBI, Inc.

1121 S. Clinton . Chicago, IL 60607

Tel: 312. 663. 5701 ~ Fax: 312. 663. 5702

The Vatel Club du Midwest

Established in 1913 by Saturnin Berdou, The Vatel Club is a national organization of French speaking chefs, the oldest and most active group of its kind in the U.S. Within its ranks are the most distinguished names in the culinary arts profession. The club was named for the 17^th century chef, Jean-Francois Vatel (1613-1671) who served as chef de cuisine for the Prince of Conde, and became famous for sacrificing himself to the honor of his profession. The Vatel Club is the only culinary association in the U.S. whose works are published in the French language, with its goals and objectives to promote and defend the French culinary arts, and to preserve the French language in its proper outstanding place within the profession. Le Vatel Club du Midwest, Inc. founded in 1986, has in its membership chefs and chef-proprietors of some the finest restaurants in the Chicago area. The current president is Dominique Tougne, Executive Chef of Bistro 110. Among its many prestigious achievements, Le Vatel Club supports the training of culinary students through educational scholarships.

Participating Chefs

Eric Aubriot, Café Aubriot

Michel Coatrieux & Patrick Chabert, French Culinary Experience

· Bernard Cretier, Aurore Yasinsky & Pierre Georges, Le Vichyssois

Didier Durand, Cyrano’s Bistrot

Jean Joho & Thierry Tritsch, Brasserie Jo & Everest

Bernard Le Coq, Café Bernard

Francis Leroux & Michel Maloiseau, Kader Temkitt Culinary School of Kendall College

Roland & Maribeth Liccioni, Les Nomades

Jacquy Pfeiffer, The French Pastry School

Jean Claude Poilevey, Sotero & Whaldo Galegos, Le Bouchon & La Sardine

Pierre Pollin & Michael Maddox, Le Titi de Paris

Jacky Pluton, Jacky’s Bistro

Yves Roubaud, Shaw’s Crab House

Francois Sanchez, Chez Francois

Dominique Tougne, Bistro 110

Nicole Bergere, Nicole’s Divine Crackers

Moet & Chandon

Founded in 1743, Moet & Chandon has had strong ties to the wine industry since settling in the Champagne region of France in the 14th century. Moet put into practice the studies of Dom Perignon (1639-1715), who discovered the true potential of champagne by blending wines and developing the "sparkle" by a unique and natural method. Jean-Remy Moet, great-grandson of Claude Moet, consolidated the international reputation of the firm by opening new markets. In 1832 Jean-Remy handed the firm over to his son, Victor Moet and his son-in-law, Pierre Gabriel Chandon; the name Moet & Chandon was born. Since that time, Moet & Chandon has continued to grow and expand its concerns both within and outside the champagne industry. Today, the actual holding company, MHLV , Moet Hennessy Louis Vuitton, a luxury company present and active on 'a worldwide scale that combines tradition, technology and creativity. These qualities coupled with highly specialized skills, produce some of the world's best known champagne, sparkling wines, cognac, perfumes cosmetics, and leather goods, with such prestigious names as, Moet & Chandon, Dom Perignon, Veuve Cliquot., Pommery, Ruinart, Domaine Chandon, Hennessy, Hine, Parfum Christian Dior, Givenchy, Roc, and Louis Vuitton..

The Ritz Carlton Chicago

As one of the world's premier luxury hotels, the Ritz Carlton Chicago ( A Four Seasons Hotel) received the AAA Five Diamond Award for 21 consecutive years. The hotel was named the Best Hotel in North America in 2001, 2000, 1999, 1996 & 1994; 4^th Best Hotel in the World in 2000; 2^nd Best Hotel Fdining Room in the World in 2000; Best City Hotel in the U.S. by Travel & Leisure Magazine. The hotel has also received the following awards: The Dining Room as Wine Spectator’s One of the Top 20 Restaurants in America in 2000, Institutional Investor’s International Bankers Survey’s One of the Best Hotels in the U.S. in 2000, Meeting & Conventions’ 2000 Gold Key Award, The Dining Room as Gourmet’s One of the Top 3 Restaurants in Chicago in 1999, One of the Top 3 Restaurants in Chicago by Gourmet, and The Dining Room received 4 Stars by the Chicago Tribune. Dining Room Chef Sarah Stagner was awarded 1998 Best Chef of the Midwest by the James Beard Foundation and Executive Pastry Chef En-Ming Hsu and captain of the U.S. Pastry Team competed with the Team winning 1^st Place in the World Pastry Cup held in Lyon, France in January 2001 and were honored as the World Champions.