The Palazzo Las Vegas will celebrate wines and food pairings from the Master Chefs of France during a poolside affair at The Aquatic Club from on Friday, October 5, from 7-9:30PM.
This is the second year for the environmentally friendly Haute Cuisine event, which will feature healthy and sustainable seafood, meat and vegetarian selections as well as organic, biodynamic and sustainable wine, beer, and spirits.
Photo Credit: Courtesy Palazzo Las Vegas
Maître Cuisinier de France strives to preserve and spread the French culinary arts, encourage training in cuisine, and assist professional development. The Master Chef title is quite noteworthy for chefs, often leading to top classifications in restaurant guides.
“Although French cuisine is not the oldest in civilization, the impact that it has made on the world is long-lasting,” says the Venetian and Palazzo’s Executive Chef Olivier Dubreuil. “It combines all the elements of nature and the needs of the human palate. It creates the perfect culinary and lifestyle combination.”
Dubreuil, who is French himself, describes French food as the first farm to table concept, “really taking foods from the garden and combining them in the most delicious ways” in order to create timeless classics.
Photo Credit: Courtesy Palazzo Las Vegas
“The rich history of the French culinary arts lends itself to so many other types of cuisine,” says Dubreuil. “We hear about French Asian fusion and French methods of cooking and techniques making their way into international kitchens. It is important to maintain and preserve the bases of that cuisine and culture.”
When it comes to cooking French food, Dubreuil likes to go back to his childhood roots and comfort food favorites.
“My favorite thing to make still is a roasted chicken with fresh vegetables and mashed potatoes,” he says. “Sometimes simple is better.”
Photo Credit: Courtesy Palazzo Las Vegas
As for French pastries and desserts, Simon Bregardis, executive pastry chef at The Venetian & Palazzo Bakeshop, says the French have spent many years perfecting them.
“Hours are spent on attention to detail, the right ingredients and proper techniques,” he says. “Any good pastry chef around the world has been trained at some point with French techniques and flavors being changed to adapt to different countries and palates.”
Photo Credit: Courtesy Palazzo Las Vegas
Bregardis describes the French patisserie as a science. “It teaches and reminds me every day to stay focused and on point to achieve a decent product,” he says. “It teaches you rigor at work and for life in general.”
He believes it is important to preserve the French culinary arts because it showcases the French culture.
“L’Art De Vivre or The Art of Living, eating good healthy real food is a day to day part of our life in France,” he says. “By preserving the French culinary art, we also showcase the French culture in general.”
Photo Credit: Courtesy Palazzo Las Vegas
Other participating Master Chefs of France include Steve Benjamin of the Waldorf Astoria Beverly Hills; Gerald Bertholon of Cuisine Solutions in Washington; Jean Joho of Everest in Chicago; Pierre Landet of Felix Restaurant in New York; Bruno Lopez of the Ritz Carlton Rancho Mirage; Frederic Perrier of Aura Brasserie in Texas; Michel Personnaz of the Jupiter Island Club in Florida; Pascal Petiteau of Bistro Vendome in New York; Jacques Sorci of Hakkasan World in Las Vegas.
In addition to wine and food under the stars, the evening will also feature live music by Habana Sun.
Tickets to Haute Cuisine are $75 per person or two for $135 per couple, plus fees. For an additional $35, guests receive the Master Chefs of France Cookbook with recipes from the participating chefs. Tickets can be purchased online or at any box office at The Venetian or The Palazzo.
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