Rendezvous Bistro

News

  • Cured by Knowledge (and a lot of love)

    If you’ve been to The Bistro lately, you’ll notice a new focus on the appetizer side of the menu. Led by Chef Joel Tate, we’ve taken a house-cured turn, preparing meats ourselves to grace charcuterie boards and stand alone as appetizers

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  • A Jackson Hole evening at the James Beard House

    Working in partnership with Jackson Hole Mountain Resort’s chefs Wes Hamilton and Dave Erlanson, Rendezvous Bistro Executive Chef Joel Tate, Fine Dining Restaurant Group Executive Chef Roger Freedman, Executive Pastry Chef Chad Horton and Gavin Fine presented a delectable seven-course menu at the famed James Beard House on October 2.

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