Sunday, May 24, 2009

Vegas Uncork'd French Culinary Conversation makes culinary history

Perhaps Culinary history was made when
a lineup of some of the most legendary French Chefs in the world , including Daniel Boulud, Alain Ducasse, François Payard, Guy Savoy and David Werly, offered their views into why Vegas has the hottest French chefs in its kitchens. Bon Appétit editor-in-chief Barbara Fairchild hosted the discussion along with special correspondent Alan Richman and Las Vegas restaurant expert John Curtas.






















Bon Appetit's Vegas UnCork'd provided many opportunities for foodies to savor and enjoy culinary dishes and meet the creators of some of the best cuisine in the world. The "French Connection" provided the rare opportunity to interact with the best French Chefs in the world.












This was a very special opportunity where guests were given the opportunity to write down a question for this prestigious panel. One of the first questions asked was "Why are you here in Las Vegas" ? The overall answer from the panel was that Las Vegas is constantly changing and despite what may be happening elsewhere , the people come to Las Vegas to seek out great food.



This panel discussion provided insight into these great French Chefs. They love the competition as it brings out the best in them . "Fusion is Confusion" from the great Chef Daniel Boulud emphasized that great French cuisine is basically simple. The other point that echoed from the panel was that Las Vegas is not saturated with fine dining and will not disappear but get even better with competition.

When you assemble these great Chefs and have a open honest discussion you can't help but be in awe of what you are seeing and hearing. Not only did guests have the opportunity to interact with this great panel but also tasted the craft of renown French Chef David Werly the Executive Chef of Le Cirque at the Bellagio .

David Werley's delicious treat of Vacherin of Foie Gras, Rhubarb Compote Fresh Strawberry & Lava Salt and

Citrus infused Salmon Gravlox, Spot Prawn Cucumber Bloom & Cream Fraiche

was mouth watering. It was a real experience to be around these great French Chefs in a Panel discussion that perhaps has never been done before. Bon Appetit's Vegas Uncork'd really pulled out all the the stops to bring world wide culinary talent together as only they can.

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Elaine and Scott

Elaine and Scott
Elaine and Scott