Mexico en la Piel
Special Collaboration: French-Mexican Fusion
For this installment, Chef Fernando collaborates with guest Chef Bjorn Jacobse from Restaurant Aubergine.
A Lyon native immersed in French gastronomy throughout his upbringing, Chef Bjorn relocated to South Minneapolis early in life, embarking on his professional culinary path at seventeen inside Cafe Maude before contributing to multiple Twin Cities landmarks. At twenty-five, he moved to Montreal to cook at prestigious Joe Beef alongside master Canadian talents David McMillan, Fred Morin, Marc-Olivier Frappier, and Ariel Schor. Upon returning to Minnesota, he refined his craft under Chef Gavin Kaysen at Bellecour, eventually venturing to Portland in 2018 to prepare dishes at acclaimed establishments such as Le Pigeon and Cafe Olli while conceptualizing Aubergine. Having reestablished roots locally with his family, Chef Bjorn delivers an exemplary degree of technical precision to the regional culinary scene.
Together, both chefs present an exclusive gathering commemorating an early Día de los Muertos observance. Rooted in heritage and shaped by modern technique, this collaboration merges expressive regional Mexican elements with classical French culinary discipline.
If you miss this evening, don’t worry México en la Piel is the beginning of a series, with future dinners and potential surprise guest collaborations to come.
Event Details
Event: México en la piel Vol. 3: An Early Día de los Muertos Observance
Date: Sunday, October 11th
Time: 5:30pm
Price: $140 per guest (Tax & Gratuity Built In)
Capacity: Limited to 30 guests
Your Ticket Includes
The Menu: An elevated 5-course tasting menu celebrating the convergence of Mexican and French culinary traditions.
Curated Pairings: A thoughtful 3-glass wine pairing selected to complement every course.
Hassle-Free Hospitality: Your ticket is a flat $140. Hospitality gratuity is already built into the price, along with sales tax, meaning no surprise fees or extra tips required for the dinner service.
Beverages & Cocktails
Please note: A curated menu of specialty craft cocktails, mezcals, and additional beverages will be available for purchase throughout the evening to complement your meal. Drink tabs will be settled separately at the conclusion of the event.
Special Collaboration: French-Mexican Fusion
For this installment, Chef Fernando collaborates with guest Chef Bjorn Jacobse from Restaurant Aubergine.
A Lyon native immersed in French gastronomy throughout his upbringing, Chef Bjorn relocated to South Minneapolis early in life, embarking on his professional culinary path at seventeen inside Cafe Maude before contributing to multiple Twin Cities landmarks. At twenty-five, he moved to Montreal to cook at prestigious Joe Beef alongside master Canadian talents David McMillan, Fred Morin, Marc-Olivier Frappier, and Ariel Schor. Upon returning to Minnesota, he refined his craft under Chef Gavin Kaysen at Bellecour, eventually venturing to Portland in 2018 to prepare dishes at acclaimed establishments such as Le Pigeon and Cafe Olli while conceptualizing Aubergine. Having reestablished roots locally with his family, Chef Bjorn delivers an exemplary degree of technical precision to the regional culinary scene.
Together, both chefs present an exclusive gathering commemorating an early Día de los Muertos observance. Rooted in heritage and shaped by modern technique, this collaboration merges expressive regional Mexican elements with classical French culinary discipline.
If you miss this evening, don’t worry México en la Piel is the beginning of a series, with future dinners and potential surprise guest collaborations to come.
Event Details
Event: México en la piel Vol. 3: An Early Día de los Muertos Observance
Date: Sunday, October 11th
Time: 5:30pm
Price: $140 per guest (Tax & Gratuity Built In)
Capacity: Limited to 30 guests
Your Ticket Includes
The Menu: An elevated 5-course tasting menu celebrating the convergence of Mexican and French culinary traditions.
Curated Pairings: A thoughtful 3-glass wine pairing selected to complement every course.
Hassle-Free Hospitality: Your ticket is a flat $140. Hospitality gratuity is already built into the price, along with sales tax, meaning no surprise fees or extra tips required for the dinner service.
Beverages & Cocktails
Please note: A curated menu of specialty craft cocktails, mezcals, and additional beverages will be available for purchase throughout the evening to complement your meal. Drink tabs will be settled separately at the conclusion of the event.