We ran into Payard Bistro and Patisserie Executive Chef Gregory Gorreau at Caesars Palace today, and the conversation went something like this:
ELV: Gregory….mon ami! Comment allez vous?
Gregory Gorreau: Ca va bien. Et tu?
ELV: Tres bien. Do you know where I can find a huge, 6 oz. white truffle from Alba, Italy, that costs around $800 wholesale, and that you’ll soon be shaving on your eggs Benedict, among other things?
GG: Follow me.
And so we did.