VOL2 2018

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 48 of 147

French-Inspired Cuisine for All BY LESLEY MIQUEL, Vice Chargée de Presse ON FEBRUARY 25, Denver Mile High Bailliage members were treated to a spectacular dinner prepared by one of Denver's most celebrated chefs. Prague-born Owner/ Chef Radek Cerny, who trained under legendary chef Paul Bocuse, has graced the area with his culinary art- istry for nearly three decades, all the while amassing awards, honors, and scores of devotees. His newest restaurant, Atelier by Radex, was the setting for this dazzling seven- course meal paired with delightful French wines and punctuated by the vibrant personality of the chef himself. The reception fea- tured foie gras brûlée, matched with Clos Dady Sauternes, and buffalo tartare with curry oil, accompanied by Simonnet-Febvre Crémant de Bourgogne Brut Rosé. Given the deliciousness of the hors d'oeuvres, attendees grew increasing eager for the main event. Dinner unequivocally lived up to their expec- tations, from the beautifully plated (and equally delectable) balsamic-cured smoked salmon, to the viv- idly hued lobster ravioli, to the signature opera cake, which was perfectly paired with M. Chapoutier Banyuls 2015. With an expert blend of traditional and mod- ern French cooking, Chef Radek crafted yet another impeccable meal, as he has done so many times over the years. G DENVER MILE HIGH Atelier by Radex February 25, 2018 BALSAMIC-CURED SMOKED SALMON Pascal Jolivet Sancerre 2016 CAULIFLOWER PARMENTIER Damien Laureau le Bel Ouvrage 2013 LOBSTER RAVIOLI Domaine Dubreuil-Fontaine Bourgogne Blanc 2015 SHRIMP FRITTERS Château du Moulin-à-Vent Couvent des Thorins Moulin-à-Vent 2014 TASMANIAN CRISPY-SKIN KING ORA SALMON Joseph Drouhin Santenay 2014 CANADIAN ELK Domaine J. Denuzière Saint-Joseph 2014 ATELIER OPERA CAKE M. Chapoutier Banyuls 2015 Vice Echanson National Hon. Antonio Busalacchi and Vice Chargée de Missions Lois Paul. Chef Rôtisseur Jackson Lamb and Victoria Sonora. Dame Kimberly Jackson and Dame Claire-Lauren Schulz. Bailli Allison Ahrens, Dame Amanda Nickerson, and Chevalier Chris Nickerson. Vice Conseiller Gastronomique Jean Louis de Bedout and Dame Silvia Cano de Bedout. BAILLIAGES 2 0 1 8 v 2 :: G A S T R O N O M E :: 47

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