View Photos From Our Events
$75  + Tip/Tax
Mon, 7/20
5:15 PM & 7:45 PM
Cathedral Hill

Restaurant Aubergine

Day 1: 5-Course Nouveau French Tasting Series

Opened just this past April on Cathedral Hill, this very special eatery from Chef/Founder Bjorn Jacobse, an alum of Montreal’s fabled Joe Beef, melds his background as a native of Lyon, the city with perhaps the best food in France, with Midwestern sensibilities, which developed as a youngster when his family moved to Minneapolis. The result? An appearance on Eater’s 2026 List of “Most Anticipated Restaurant Openings in the Twin Cities.” Here, diners discover a deeply satisfying menu with signature dishes like ham & asparagus croquettes, baked oysters with cheddar gourgères, grilled pork chops with garlic scapes, walleye with sorrel, cream, and asparagus, and lamb sausages with crème fraîche, zucchini, and anchovy. And for dessert? How about sorrel, strawberry sorbet, and frosted buckwheat soft serve or the Paris-Brest cake with cheesecake custard and rhubarb? With the help of his wife Megan, Chef Jacobse turns Restaurant Aubergine into what MSP Magazine calls “a party, the kind you bring your best friends to.” We’re excited for our visit here and for the opportunity to chat with Chef Jacobse and learn more about his food ideas. We hope you’ll join us!

About the Host:

Bjorn Jacobse

Co-Chef/Owner

Born in Lyon, France, Chef Bjorn Jacobse relocated to the Twin Cities when he was young, allowing him the opportunity to grow up in South Minneapolis. An alum of Cafe Maude, the famed Joe Beef (where he worked under some of Canada’s top chefs, including David McMillan, Fred Morin, Marc-Olivier Frappier and Ariel Schor), Bellecour, Le Pigeon, and Cafe Olli, he and wife/culinary partner Megan Jacobse decided to move the Twin Cities their home again in 2024. They soon opened Restaurant Aubergine.

The Lineup

All courses will be individually plated. This menu will be Shellfish, Peanut, Soy & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Ratatouille Croquette

    goat cheese, basil

  2. Green Bean Salad

    almond, chicory, tarragon & beef ham

  3. Lake Trout

    zucchini, beurre blanc, trout roe

  4. Grilled Pork & Peppers

    corn, sauce albufera

  5. Paris-Brest

    custard, market blueberry

Restaurant Aubergine

525 Selby Ave

St Paul, MN 55102

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Restaurant Aubergine will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Beef in Course 2, Trout in Course 3, Pork, Chicken, and Foie Gras in Course 4. Substitutions will be provided.

  • Pescatarians: There is Beef in Course 2, Pork and Chicken in Course 4 and Foie Gras in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1, Course 5. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 1, Course 3, Course 4, Course 5. Substitutions will not be provided
    • Milk/Cream: Milk/Cream is in Course 3, Course 4, Course 5. Substitutions will not be provided
    • Cheese: Goat's Milk Cheese is in Course 1. Substitutions will not be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is Trout in Course 3. Substitutions will be provided.

  • Eggs:
    • Cooked eggs: Cooked eggs are in Course 1, Course 5. Substitutions will be provided for Course 5 only.
    • Raw eggs: Raw eggs are in Course 2. Substitutions will be provided

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Almond in Course 2. Substitutions will be provided.

  • Alliums: There is Garlic (Cooked), Onion (Cooked) and Shallot (Cooked) in Course 1, Onion (Cooked), Garlic (Raw) and Shallot (Raw) in Course 2, Garlic (Cooked), Onion (Cooked) and Shallot (Cooked) in Course 3 and Garlic (Cooked) and Shallot (Cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: This menu is mushroom-free.

  • Soy: This menu is soy-free.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.