"In celebration of the quarter-century, One MICHELIN Star L'Abeille and Chef Mitsunobu Nagae will offer a special menu that takes inspiration from iconic, century-old dishes. Through creative interpretations and new ingredients, Chef Nagae has breathed new life into dishes like Paul Bocuse's fish en croûte, Régis Marcon's cassoulet, and Joël Robuchon's signature caviar and sea urchin. Following in that spirit is beverage director David Bérubé’s wine program, where vintages and specially sourced magnums of Dom Pérignon 2000 and Krug 2000 take center stage." - Kevin Chau