REVIEW: Bons Vivants Group

Merriam-Webster defines a Bon Vivant as a sociable person who has cultivated and refined tastes especially with respect to food and drink.

The new VMNC Bons Vivants dinner group aims to achieve two objectives: first, to allow VMNC members and their spouses to enjoy fellowship; and second, to provide a forum for emerging VMNC chefs to feature their culinary skills.  Here’s how it works.  VMNC chefs and their spouses meet every two months in small groups (3 or 4 couples) at designated participant, or host, homes.  Each host chef is responsible for preparing a main dish while his guest chefs are responsible for bringing their appetizer, salad and dessert preparations plus cheeses.  All chefs must also provide a paired wine or beer that accompanies their dinner course.  Different host chefs are picked for each event and they host different couples thus giving all participants a chance to be a host chef and a guest chef plus also to dine with every other participating couple over time.

The Bons Vivants had a great launch and a delicious first dinner event. For the group launch, all participants and their spouses met at Glen Macdonald’s home for a wine and cheese get together.  The group name  was voted on and frequency and weekday for the dinners were selected.  Thanks Glen for great evening.

The first dinner was held on 10 May at two host chef residences: Chef Gerry Delval and Chef Ken Brown.  The Chef Delval theme was a cold French menu, ideal for a warm spring evening, while the Chef Brown theme was an African menu.  All chefs performed superbly, leaving all participants with a mouthwatering experience.

Are you a Bon Vivant?  Would you like to join the VMNC circuit of host and guest chefs?  Because we meet in small groups, the VMNC Bons Vivants group can accommodate any number of chefs and spouses.  It’s easy to join – just contact Chef Gerry Delval at  

Bon appétit,

Gérard (Gerry) DELVAL