Gastronome

VOL1 2019

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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A French Twist BY KATHY SHAY, Southwest Chargée de Presse Provincial Cooking is about making memories. SUCH IS THE philosophy of Executive Chef Wesley Virassamy, who orchestrated a memorable Bastille Day celebration for the Austin Bailliage at Toulouse Café and Bar. In keeping with the French holiday, attendees were greeted with " bonsoir ," kisses on each cheek, and red berets. The dress code was upscale casual with a French twist. Always ready to embrace the spirit of an occasion, confrères donned the colors of the French flag. One wore a "Maurice Chevalier chapeau," while others had scarves tied jaun- tily around their necks. Chambellan Provincial Denise Valliant and Vice Chargée de Médias Sociaux Sue Rondini took the request liter- ally and styled their hair in French twists! Trained in clas- sical French cuisine, Chef Virassamy pre- pared timeless bistro fare with a contemporary touch. The creative presenta- tions were worthy of the restaurant's namesake, artist Henri de Toulouse-Lautrec. Pastry Chef Ruben Flores designed the unusual avocado-mousse dessert. The pastry chef will compete in Valrhona's "Chocolate Chef Competition" in Paris in March 2019. While there were no fireworks over the Eiffel Tower for Austinites, smiles and red berets signaled the success of an event that paid a sparkling tribute to the Chaîne's French heritage. G AUSTIN Toulouse Café and Bar July 14, 2018 FROG'S LEG SHOOTER AND LOBSTER BISQUE Louis de Grenelle Brut Rosé Saumur N.V. FOIE GRAS TORCHON Grand Marnier French Toast, Prune Confiture Hugel Gentil Riesling Blend 2015 Château Courrèges Cadillac Cotes de Bordeaux 2012 CRISPY DUCK LEG CONFIT Château Puech-Haut Saint Drézéry Prestige 24K-GOLD AVOCADO MOUSSE Château Guiraud Petit Guiraud Sauternes 2012 Vice Chargée de Médias Sociaux Sue Rondini, Dame Elizabeth Mannion, Dame Judy O'Rourke, Vice Conseiller Culinaire Steve Mannion, and Vice Conseiller Gastronomique Tony Rondini. Bailli Dennis Shay and Chargée de Presse Provincial Kathy Shay. Dame Lael Hasty and Dame Judy Cross. Erin Walters, Anna Denton, Jennifer Eschelman, Dame Gretchen Schulz, Dame Diane Bergstrom, Chevalier Steve Schulz, and Ecuyer Shelby Schulz. Chevalier Don Barlow, Lisa Barlow, Marilyn Davis, and Chevalier George Smith. Bailli Dennis Shay and Executive Chef Wesley Virassamy. BAILLIAGES 2 0 1 9 v 1 :: G A S T R O N O M E :: 101

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