An Evening at the French Table with Jason Bond

Monday, April 27, 2026 From 5:30 PM To 8:30 PM Add to Calendar 2026-04-27 17:30:00 2026-04-27 20:30:00 An Evening at the French Table with Jason Bond The French Library is delighted to present this new dining series through the Gastronomy & Wine program. French Library, 53 Marlborough Street, Boston, MA America/New_York

At French Library

A Guiding Dining Experience at the French Table

The French Library’s new gastronomic series, Dining at the French Table, welcomes Chef Jason Bond on April 27 - an evening to gather, savor, and experience cuisine as art and connection.

Set within the elegant Founder’s Room, this intimate multi-course dinner will be led by acclaimed Boston chef Jason Bond, whose deeply thoughtful approach to cooking is rooted in seasonality, craftsmanship, and a profound respect for ingredients. Known for his work at Bondir, a celebrated restaurant built around local sourcing and daily-changing menus, Chef Bond’s cuisine reflects a philosophy of quality, care, and storytelling through food.

This evening is designed not as a restaurant experience, but as a shared table, where guests come together to enjoy a carefully composed progression of dishes, each one highlighting exceptional ingredients and the hands that bring them to life.

The evening is intentionally limited in size to foster conversation, connection, and a sense of occasion.

What to Expect

A Multi-Course Tasting Menu
A Chef-Led Experience
Wine Pairings
An Intimate Setting

Menu:
Oyster Bread
Sourdough Baguette, Cultured Butter

Salad
Chicories, Perigord Winter Truffle Vinaigrette, Salt-Poached Potatoes, Brebis Ossau-Iraty

Paella Salcornia
Sea Urchin, Squid, Clams

Charred Mackerel
Eggplant Preserves, Garden Lovage and Hyssop

Asparagus
Charmoula Lamb, Lamb’s Lettuce, Quail Egg en Meurette

Lemon-Olive Oil Cake
Sheep’s Milk Coeur à la crème, Pistachio Paste

April 15 French Table

$325

April 15 French Table

$300

Chef Jason Bond

Chef Jason Bond grew up in Wyoming and Kansas and was raised around farming and preserving the harvest. This “root cellar” style has shaped the food he prepares today. Bond moved to the East Coast in 1995 to pursue a culinary career and has worked with and learned from many passionate and idealistic chefs over the past 20 years in environments ranging from slow-smoked BBQ to Relais & Châteaux properties. Today he focuses on developing a network of food purveyors whose goals are to steward the environment and produce the best quality vegetables, fish, and meat in the world. Jason works directly with producers to find interesting vegetables and rare breeds of livestock and strives to combine traditional and modern techniques to prepare honest and flavorful food. Chef Bond opened Bondir Cambridge in November 2010.

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