|Tim Ryan, Jean Georges Vongerichten, Paul Bocuse, Daniel Boulud and Thomas Keller|
Actually, when you open a restaurant that showcases contemporary French cooking, you don't cut a ribbon, you bust into the crust of an oversize Black Truffle V.G.E Soup, one of Bocuse's specialties. Other big names in the house included Charlie Palmer, David Burke and Michel Richard - they all feasted on a seven-course menu prepared by the students. And for dessert, another surprise. Bocuse was treated to a seven-foot tall birthday cake and a toast of 1926 Armagnac, the year the toque was born. File this one under epic meals.