Location:  Le Cordon Bleu College of Culinary Arts Las Vegas
Time:  2:30 PM
Duration: 2 hours
Entrance: $50.00 per person

• This event will feature Daniel Barratier, Executive Sous-Chef, The Greenhouse – London, England  and René Mathieu, Château de Bourglinster, Luxembourg
• Daniel Barratier will present:
  • Marinated Mackerel with Ponzu Gel and Pickled Cucumber
  • “Veal Mimosa” with Basil Cress, Tuna Emulsion and Parmesan Crackers
• René Mathieu will present:
  • “The smoked Bio Egg” with Salsify, Cèpes and grilled Chestnuts
  • Roasted Scallops with vegetables in a Bay Leaf Sauce
• Each dish will be paired with two wines presented by Chef Sommelier Valentina Columbo, Wine & Beverage Instructor at Le Cordon Bleu College of Culinary Arts Las Vegas
• All attendees will be given the food recipes as well as the description of the selected eight wines.
• All attendees will be given the opportunity to taste all four dishes and the eight wines.
• The session will be videotaped for the use at Le Cordon Bleu Culinary College