A French Twist at UNLV’s Chef Artist Series

Evidently, chef André Rochat has a passion for education. Just last month, the chef and proprietor of Alizé at the Top of the Palms and André’s at the Monte Carlo put on the 10th annual Jean-Louis Palladin dinner in honor of his late friend and colleague. The money raised from that event benefits the James Beard Foundation, sending up-and-coming chefs out into the world to gain knowledge and a greater understanding of their craft.

Now, Rochat is turning his attention once again to students, this time as the guest chef for UNLV’s Chef Artist Series. The Nov. 8 dinner is the ninth in a series of gourmet dinners to benefit the William F. Harrah College of Hotel Administration.

Each semester, the 400-level Hotel Administration capstone class taught by Donald Wood and UNLV’s executive chef, John Gremo, welcomes a guest chef to create a multi-course dinner, which students execute on every level, from back-of-house preparations to marketing. Proceeds from the event assist in providing scholarships, faculty development and equipment.

The eighth dinner in the series featured a menu created by chef Jean-Georges Vongerichten—owner of Bellagio’s Prime Steakhouse and Aria’s Jean-Georges—and Prime executive chef Sean Griffin.

With his own Chef Artist menu, Rochat has outdone himself, presenting four fall-inspired courses with paired wines donated by Wirtz Beverage Nevada, as well as hors d’oeuvres during the reception and an intermezzo. For $100 per person, guests will receive roasted chestnut and pumpkin soup with foie gras, braised veal cheeks and a pan-seared duck breast. The event will end with Rochat’s signature apple tarte tatin with caramel sauce and Calvados ice cream. So, how do you like them apples?

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