La Carte Blanche Supper Club brings new weekly chef’s choice dinner series to Carmel Valley.

On May 1, Klaus Georis launches La Carte Blanche Supper Club, a weekly pop-up dinner series Tuesday nights at the Georis Adobe, adjacent to Carmel Valley’s Corkscrew Cafe. In his words, the dinners present “experiences to unfold right in front of you.”

Georis spent the last eight years cooking for notable chefs like Kobe Desramaults and Stephane Jago in Europe, plus San Francisco superstars Dominique Crenn and Michael Tusk.

In a bold move, Georis won’t accommodate dietary restrictions, declaring, “We will not be able to substitute any ingredients.” It’s an effort to reclaim chefs’ creativity, something often sacrificed to the whims of diners’ picky palates.

Visit lcbsupperclub.brownpapertickets.com for tickets.

Weekly: What inspired La Carte Blanche?

When I worked at Kobe Desramaults’ De Vitrine in Ghent [Belgium], chef Kyle Boland had a killer five-course tasting menu with snacks that were always changing using whatever ingredients were in season. I decided if I were to open a place, that’s what I would do.

What sort of experience might diner expect?

It’s a place with good food, relaxed atmosphere, colorful music, and not worried about your dress attire. Contemporary cuisine with local, seasonal products that are grown in an honest and sustainable way. It’s a mix of the techniques and style of cooking I was doing while in Europe with the ingredients we have here in California.

Are you worried about turning off diners with dietary restrictions?

I don’t mean to be insulting or rude at all. I totally get having dietary restrictions and respect it. I’m lactose intolerant. But when it comes down to it, I won’t impose that on a chef.