Annual Fall Game Dinner

Each fall at DANIEL, we invite you to experience the finest wild game and the rich, rustic flavors of autumn.

Enjoy artful preparations of Fallow Venison, Wood Pigeon and Wild Scottish Hare by Executive Chef Jean-François Bruel and Chef de Cuisine Eddy Leroux, all expertly paired with sommelier Raj Vaidya’s selections to toast the season’s harvest. The evening will finish with a decadent dessert created by Executive Pastry Chef Ghaya Oliveira.

Join us in the Bellecour room with co-host Ariane Daguin of D’Artagnan for this cherished annual celebration.