Culinary / Wine 19+
[email protected]
902-542-7080
Chef Bill Osborne brings his refined, French-influenced cooking to Le Caveau for an intimate three-course luncheon celebrating Nova Scotia’s exceptional seafood, including fresh tuna. Each course is thoughtfully paired with premium Japanese selections from Suntory Global Spirits, including Roku Gin, Toki Whisky and Hibiki Whisky—a distinctive meeting of Maritime flavours and Japanese craft.
Three-course luncheon + drink pairings | 19+
Sponsored by Le Caveau Restaurant at Grand Pré Winery and Suntory Global Spirits
Menu: Coming soon
Bill Osborne
Chef Bill Osborne’s career has taken him from Niagara College to acclaimed kitchens including Wellington Court, Scaramouche, Michelin-starred Foliage in London, and Daniel Boulud restaurants in London and Singapore, followed by senior roles at Canoe, America Restaurant, and Biff’s Bistro. Drawn to Halifax in 2021, Bill helped launch Café Lunette, Peacock Wine Bar, Salt + Ash Beach House, Mystic, and most recently, Maurizio’s. Now District Executive Chef, he brings international experience and classic French technique to Nova Scotia’s exceptional ingredients, creating thoughtful, contemporary cuisine shaped by the land, sea, and distinctive flavours of the Maritime region. @billosbornes
[email protected]
902-542-7080
Chef Bill Osborne brings his refined, French-influenced cooking to Le Caveau for an intimate three-course luncheon celebrating Nova Scotia’s exceptional seafood, including fresh tuna. Each course is thoughtfully paired with premium Japanese selections from Suntory Global Spirits, including Roku Gin, Toki Whisky and Hibiki Whisky—a distinctive meeting of Maritime flavours and Japanese craft.
Three-course luncheon + drink pairings | 19+
Sponsored by Le Caveau Restaurant at Grand Pré Winery and Suntory Global Spirits
Menu: Coming soon
Bill Osborne
Chef Bill Osborne’s career has taken him from Niagara College to acclaimed kitchens including Wellington Court, Scaramouche, Michelin-starred Foliage in London, and Daniel Boulud restaurants in London and Singapore, followed by senior roles at Canoe, America Restaurant, and Biff’s Bistro. Drawn to Halifax in 2021, Bill helped launch Café Lunette, Peacock Wine Bar, Salt + Ash Beach House, Mystic, and most recently, Maurizio’s. Now District Executive Chef, he brings international experience and classic French technique to Nova Scotia’s exceptional ingredients, creating thoughtful, contemporary cuisine shaped by the land, sea, and distinctive flavours of the Maritime region. @billosbornes
Admission
Pricing: $125
Where to buy Tickets: Devour! Studios, 1-360 Main St., Wolfville, NS.
Purchase Tickets Online
Where to buy Tickets: Devour! Studios, 1-360 Main St., Wolfville, NS.
Purchase Tickets Online
