Were Julia Child still alive—and who doesn’t wish she was?—she’d be 101 on August 15. In age of egotistical, ranting and raving celebrity chefs, Child’s friendliness and self-effacing demeanor is greatly appreciated and missed.

Child lived for a time in France where her husband, Paul, worked. During her stay, she trained as a chef at Le Cordon Bleu’s then-male-dominated culinary school. She is widely credited for introducing French cuisine to the American public through her first cookbook, “Mastering the Art of French Cuisine,” and subsequent TV cooking shows.

To celebrate this landmark birthdate, J. Graham’s Café at The Brown Hotel is hosting a week-long Child-influenced lunch buffet running from Aug. 13-16.

During lunch (from 11:30 a.m. to 1:30 p.m.) each day, hotel executive chef Laurent Géroli will reinterpret one of his favorite Child entrées, a side and a dessert as part of the buffet.

According to a news release, Geroli, also a classically trained French chef, loves Child’s straightforward recipes, including her famously fussy Boeuf Bourguignon, and is excited to bring them to diners at the Brown Hotel.

“Boeuf Bourguignon was the first thing I learned how to cook at my uncle’s restaurant,” Géroli said in the release. “I was only 14 years old and served it to 200 people!”

Growing up in Montreal, Géroli helped his mother cook using classic French techniques similar to Child’s.

“Julia took those extra steps to ensure that each dish was perfect,” said Géroli. “Her basic recipe for clafouti is one of my favorite desserts to make.”

Cost for the full buffet is $18 per person and includes a choice of drink and decadent dessert display. For more information or to make reservations, call 502-583-1234.

If you go, here’s what to expect:


  • Boeuf Bourguignon
  • Napoleon’s Chicken
  • Coq Au Vin
  • Smothered Beef Brisket


  • Split Pea Soup
  • Potage Parmentier (Potato and Leek Soup)
  • Brussels Sprouts with Cheese
  • Risotto al la Piémontaise


  • Baked Yogurt Tart
  • Chocolate Mousse
  • Hungarian Shortbread by Charles
  • Cherry Clafouti