For more than a decade, Myriam Bransfield has been the heart and soul of the Alliance Française’s culinary programs. She championed the idea of designing a state-of-the-art cooking demonstration kitchen for the Alliance Française as the Chicago Avenue Building was acquired and renovated. Her knowledge, appreciation, and enjoyment of fine French cuisine helped attract the most celebrated chefs in Chicago to share their culinary secrets with Alliance cooking demonstration participants and students. We have welcomed such talents as Chris Nugent of Les Nomades, Dominique Tougne of Bistro 110, Jean-Claude Poilevey of Le Bouchon and La Sardine, and Martial Noguier of One Sixty Blue, as well as this evening’s chefs from the Ecole Ritz Escoffier earlier this year.

However, it is not only Myriam’s love of French cooking that has imbued the Alliance Française culinary programs with something special, but her passionate attention to detail; from the fresh flowers on every table to the pairing of the wines to the encouragement of lively conversations, which she can conduct in perfect French. Myriam has attended most demonstrations and never hesitated to pour wine, share stories with guests, or ask the chefs pointed questions. Her own entertaining or simple dinners for friends are always with the goal of offering the highest level of culinary satisfaction (usually with a French emphasis), comfort, entertainment, and graciousness. Her celebration of l’art de vivre has been an inspiration to many of us, who draw our own inspiration from the passion that she brings to everything she embraces.

So, it is fitting that we recognize Myriam Bransfield’s contribution to the French culinary arts and to l’art de vivre à la française on this special gala evening which celebrates the gastronomic creations of two highly regarded chefs from the Ecole Ritz Escoffier in Paris, Didier Steudler and Christophe Pouy.

Chapeau Myriam ! A votre santé.