VOL2 2016

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

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Page 41 of 155

Dinner at Etoile BY HÉLÈNE BURRIS, Vice Chargée de Presse Honoraire BAILLI FRANELLE ROGERS selected Etoile Cuisine et Bar as the venue for the Houston Bailliage's holiday din- ner on December 6. It was easy to get into the spirit of the season as storefronts en route to the restaurant were spectacularly emblazoned with white lights, creating the illusion of a magical wonderland. Knowing Owner/ Executive Chef Philippe Verpiand's reputation for creating masterful French cui- sine, confrères looked forward to experiencing the menu. Years ago, Chef Verpiand left his very successful restaurant in San Diego for Houston, where he believed his French cuisine would be well received. He was correct. Among other accolades, Etoile Cuisine et Bar was recently named one of Houston's most romantic restaurants, and Chef Verpiand has earned the prestigious title of Maître Cuisinier de France. For this event, lovely centerpieces of red flow- ers, ribbons, and pinecones contributed to the festive ambiance. Following the delicious meal, Bailli Rogers acknowledged the chef, service staff, and special guests in attendance. Everyone left saying this was the best event ever, and it truly was. Thank you, Chef Verpiand, for being a shining star on the Houston restaurant scene. G HOUSTON Etoile Cuisine et Bar December 6, 2015 MAINE LOBSTER SALAD Avocado, Tomato Sorbet, Cucumber Gazpacho, Microgreens Domaine du Pre Semele Sancerre les Chasseignes 2012 CHILEAN SEA BASS Leek Fondue, Butternut Ravioli, Vanilla-Lemon Zest Beurre Blanc Bachey-Legros et Fils les Grands Charrons Meursault 2012 ROASTED PRIME BEEF TENDERLOIN Morel Sauce, Truffled Potato Mousseline, Brussels Sprouts Château les Grandes Murailles 2000 DULCE CHOCOLATE MOUSSE Poached Pears, Vanilla Creme Anglaise, Mango Sorbet Château Doisy-Védrines Sauternes 2011 Nancy Bratic, Walt Bratic, Chevalier Mark Davis, Dame Heidi Davis, Drew Swanson and Dame Maureen Higdon. Maître Hôtelier Jonathan Shear, Marcia Shear, Chef Rôtisseur Lester Binnick and Patti Binnick. Sedona Professionnel du Vin Bruce Misamore, Dame Janet Misamore, Dame Wanda Schaffner, Shelley Reeves and Chevalier David Reeves. Vice Conseiller Gastronomique Barbara McKnight, Vice Echanson Kate Long, Owner/Executive Chef Philippe Verpiand and Bailli Franelle Rogers. BAILLIAGES 40 :: C H A I N E U S . O R G :: 2 0 1 6 v 2

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