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S’il vous plaît être informé que Mon. Franck Savoy, Directeur des Restaurants à Caesars Palace va quitter Las Vegas cette semaine et le déplacement à New York, où il deviendra le directeur de la nourriture et des boissons pour l’Hôtel Four Seasons.
Joël Robuchon’s coming to Vegas in 2005, was, according to then-Gourmet magazine’s then-editor Ruth Reichl “…the single most important event in American gastronomy in the past 50 years.” ELV obviously agreed and devoted two commentaries/reviews (on Sept. 22 and 29, 2005) to his restaurants, that you can listen to by clicking here and here, if you want to hear about the event in the mellifluous, sonorous, sententious and senatorial tones for which he was known.
The Chef of the Century’s name is above the door, but this is the guy who’s really cooking dinner
“French chefs are so well trained, they don’t know how not to make it right.” – Laurent Tourondel
I first met Steve Benjamin in January 2005, shortly after Joël Robuchon had opened his two stunning restaurants at the MGM Grand. Benjamin was pointed out to me as the fellow who would be taking over executive chef duties at L’Atelier de Joël Robuchon, once Robuchon and his Parisian team were satisfied that this second installment of J.R.’s restaurant empire was performing up to Chef of the Century standards. Continue reading “The Guy Who Cooks The Food”