ML - Vegas Magazine

2014 - Issue 8 - December

Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.

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"if i were to have dinner here, i'd think, oh, this is delicious soup, but making it happen yourself makes eating it so much more extraordinary." —traci grossman people to prepare in these classes? Mathieu Chartron: Our classes are driven by what's in season, so we might make a beautiful white asparagus salad, or langous- tines, carrots, and baby mushrooms. Would we ever be able to learn some of the icons, like, for instance, the artichoke and truff le soup? MC: That one is off-limits, and probably our really classic Colors of Caviar, too [a dramatically layered appetizer with caviar, caviar cream, and sabayon]. If we did that, Guy Savoy would kill us! while the mushrooms are sautéing for the soup, the chef gets to work on a carrot purée, reduces duck bones to a concentrated stock, and shows grossman and staller how to peel mushrooms. TG: I never thought I'd be peeling a mushroom. Ever. [Struggles with the mushroom] IS: She's mushroom- challenged. But you think about the painstaking detail that goes into this preparation and it's so clear that it's so far elevated above sustenance. they score the duck breast, with varying degrees of success, and sear it on a cold pan to melt and brown the fat. TG: I'd ask for a 10 blade for this kind of work. IS: Preparing this same meal is going to be our next date. I'm not saying we're going to be married when we're done. the chef shows them how to plate the wild mushrooms, pour the soup around it, and garnish with the tenderest celery leaves, chestnut chips, and chive oil, and they break in the krug room. IS: This chestnut f lavor is awesome. How often do you get to experience something like this? TG: If I were to have dinner here, I'd think, Oh, this is delicious soup. But making it happen yourself in the kitchen, and understanding what goes into it, makes eating it so much more extraordinary. the chef brings the carrot mixture from the stove and blends it into a purée; they plate the seared duck and the glazed vegetables, topping the dish with the duck juice. TG: This really is such an indulgent way to spend an afternoon—incredible food, beautiful wine. If you wanted to learn how to make something very specific, could you request a recipe for your lesson? MC: Sure, maybe you want to make a coq au vin. We could always talk about taking requests. IS: That sounds great. Maybe we'll do this again and ask for osso buco. the restaurant guy savoy cooking experience at caesars palace, 702-731-7286; caesarspalace.com V clockwise from left: Chartron shows Staller how to plate the duck; Grossman celebrates a successful purée; chestnut and celery soup. 92  vegasmagazine.com TasTe On the Town

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