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A special French-influenced dinner


Tuesday, February 25, 2020


Seats: $150 per person

29 guests max




5520 SE Woodstock Blvd.

Portland, OR

An authentic menu with recipes inspired by the South West of France and the comfort of home cooking. Our menu is created using fresh ingredients, local where possible and always cooked to order.


Joris is the head chef and co-owner alongside his wife Gisella. He is a French native from Bergerac in La Dordogne, France, which is known throughout the world for duck confit, wine, walnuts and foie gras. Both of his parents owned food businesses, & Sundays were spent with extended family enjoying long lunches that stretched into the late afternoons. Joris loves the similarities between Oregon and the Dordogne, with the warm summer weather, vineyards and fruit farms in abundance as well as Oregonians appreciation of fresh, seasonal, simply executed foods. Bergerac’s menu is a culmination of ideas and techniques he has learned throughout his career as well as a taste of home and memories of his family home cooked meals.


Gisella is from London in the UK. She also grew up with self employed parents who own a successful catering company in London. She worked for over a decade in the local family business in management roles as well as helping in the kitchen when there were hundreds of canapés on order! She has a wide knowledge of European cuisine and loves nothing more than discussing food and ingredients.

Winery Partner

Résonance Wines

Carlton, OR

The winemaking is simple at Résonance. We pick the grapes when they are ripe, but not too ripe, and, when they come to the winery, we give them as much freedom as possible to express themselves. Every vintage is different, based on what the grapes need—macerations will vary in length and temperature, we do not inoculate with yeast, and we let the wines rest quietly in barrels, perhaps racking only once. Our winemaking is about having a good knowledge of the best of a vineyard block’s terroir with minimal intervention. This attention to detail requires an openness as well as experience. Only through curiosity can we transmit what the soil has given us.

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