We hosted collaborative dinner celebrating the art of bread on November 5, 2019 with Apollonia Poilâne and Chef Walter Manzke, featuring the Poilâne Cookbook.

Apollonia Poilâne, of the renowned Poilâne Bakery in Paris, visited République for a 5-course dinner alongside Chef Walter Manzke. The special evening incorporated Poilâne’s famous bread and drew inspiration from the new cookbook. The collaborative dinner featured both family-style and individually plated courses to make for a communal and lively evening.

Apollonia Poilâne Cookbook Dinner at République
Tuesday, November 5, 2019
6:30-9:30 pm
Dinner $185 | Optional Wine Pairing +$85

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Hors D’oeuvres
Chicharrones of Yesterday’s Bread
Charred Eggplant Tzatziki

Eggs on Toast
Soft-Scrambled Egg, Santa Barbara Uni

Big Eye Tuna Tartare
Kaluga Caviar,  Smoked Tomato, Toasted Baguette

First Course
Poilâne Pain au Levain
Rodolphe Le Meunier Butter, House-Cured Coppa

Garden of Little Gems
Radish, Green Goddess Dressing

Second Course
Farinette
Comté Cheese, Soft Farm Egg, Oat Milk, Italian White Truffle

Third Course
Sourdough Cavatelli
Sourdough Cavatelli, Squid Bolognese, Blood Sausage

Fourth Course
Wolfe Ranch Quail
Pain de Mie Crust, Chanterelle Mushroom, Applewood Smoked Bacon, Red Flame Grape

Fifth Course
Brioche Bread Pudding
Spiced Ice Cream, Armagnac, Salted Caramel