Jacques Pépin 90×90 Dinner at InterContinental San Francisco, an IHG Hotel – San Francisco, CA

An Evening of Celebration: Jacques Pépin’s 90th Birthday Dinner

Hosted by The Luce Room at Bar 888

November 15, 2025 | 5:00 PM – 9:00 PM

Join us for a once-in-a-lifetime culinary celebration honoring the 90th birthday of the legendary Chef Jacques Pépin. Hosted in the elegant Luce Room at Bistro 888, this exclusive evening brings together lovers of food, tradition, and excellence to pay tribute to one of the most influential chefs of our time.

Guests will enjoy an inspired multi-course dinner highlighting the timeless techniques and signature flavors that define Chef Pépin’s remarkable legacy. The menu will be created in collaboration with some of the Intercontinental Hotel Groups most prominent Chefs including: Chef Norma Whitt, Intercontinental San Francisco; Chef Kristen Beringson, Kimpton Aertson, Nashville; Chef Massimo De Francesca, Hotel Indigo Grand Cayman Island & Kimpton Seafire; and Chef Gyo Santa, Willard Intercontinental Washington D.C.

Welcome cocktails created by guest bartender Achille Moga from Library By the Sea, named one of North America’s 50 Best Bars.

Space is limited for this intimate celebration. Reserve your seat at the table as we toast to 90 years of brilliance, generosity, and gastronomic artistry.

Jacques Pepin Foundation Dinner featuring wines from Frank Family Vineyards

Welcome Bites: Chef Norma Whitt and Team

Bourguignon Croquettes

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Duck Liver Mousse w/ brioche crostini

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Chilean Salmon Coronet

Paired with 2019 Brut Rose Sparkling Wine, 2024 “Leslie” Still Rose of Pinot Noir

House Sourdough w/ cultured butter

Chefs Amuse

First Course: Chef Kristin Beringson

Brie Custard – smoked bone marrow and squash salad, with thyme, lime and frisée.

Paired with Frank Family Vineyards 2020 Blanc de Blancs Sparkling wine

Second Course: Chef Gyo Santa

Maine Lobster – poached tail, lobster ravioli, braised fennel, sauce americaine.

Paired with 2022 Lewis Vineyard Chardonnay

Third Course: Chef Massimo Defrancesca

Beef Tenderloin – cèpes, heirloom carrots, pearl onions, breadfruit gnocchi à la parisienne, jerk oxtail demi-glace

Paired with 2019 Winston Hill Rutherford Red Wine

Fourth Course: Chef Norma Whitt and Team

Pear and Frangipane Tart – huckleberry, whipped creme fraiche