King Crab Salad with Marinated Summer Melons, Lychees, and Yuzu Vinaigrette
Behind the scenes in the Beard House kitchen
Seared Diver Scallop with Celery Root–Black Truffle Risotto and Tawny Port Wine Sauce
Pan-Roasted Hudson Valley Duck Breast with Saturn Peach–Foie Gras Tarte Tatin, Haricots Verts, Duck Confit, and Raspberry Coulis
Behind the scenes in the Beard House kitchen
White Chocolate and Hibiscus Cream with Cherry-Moya and Almond–Lime Financier
Dinner

Modern French, Vegas Style

Mark Purdy
Alizé at the Top of the Palms Casino Resort, Las Vegas

Pastry Chef Tammy Alana
Alizé at the Top of the Palms Casino Resort, Las Vegas; and Andre’s at Monte Carlo, Las Vegas

Although the range of cuisine may vary, discerning Vegas diners are used to one common denominator: pure indulgence. Join these two culinary talents from the venerable André Rochat’s renowned contemporary French eateries as they prepare a thoroughly decadent meal worthy of its Sin City origins.

Event photos by Mira Zaki.

MENU

  • Hors d’Oeuvre

    • Foie Gras Terrine with Mango Confiture
    • Prosciutto–Melon Brochettes
    • Arancini with Lobster and Chives
    • Smoked Salmon with Tomatoes, Red Onions, and Chives
    • Gérard Bertrand Cremant de Limoux Brut 2010
  • Dinner

    • King Crab Salad with Marinated Summer Melons, Lychees, and Yuzu Vinaigrette
    • Gérard Bertrand Gris Blanc Rosé 2011
    • Seared Diver Scallop with Celery Root–Black Truffle Risotto and Tawny Port Wine Sauce
    • Gérard Bertrand Cigalus Blanc 2009
    • Pan-Roasted Hudson Valley Duck Breast with Saturn Peach–Foie Gras Tarte Tatin, Haricots Verts, Duck Confit, and Raspberry Coulis
    • Gérard Bertrand Corbières 2009
    • Roasted Rack of Colorado Lamb with Spicy Merguez Sausage, Apricot Couscous, Harissa Lamb Jus, and Basil Oil
    • Gérard Bertrand Château L’Hospitalet La Reserve La Clape 2010
    • White Chocolate and Hibiscus Cream with Cherry-Moya and Almond–Lime Financier
    • Gérard Bertrand Banyuls 2008
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 06.01.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

July 2014

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Greenhouse Gallery Tue, 07.01.2014
 
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
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Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
The Starr of Philadelphia Tue, 07.08.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Cocktails Through the Ages Wed, 07.09.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Crested Butte, CO Thu, 07.10.2014
 
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
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Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Bastille Day Elegance Mon, 07.14.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
 
San Francisco Stunner Tue, 07.15.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Beard on Books Wed, 07.16.2014
 
Summertime Italian Feast Wed, 07.16.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Walla Walla, WA Fri, 07.18.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Walla Walla, WA Fri, 07.18.2014
 
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Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
New England Summer Mon, 07.21.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Allure of Southeast Asia Tue, 07.22.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Enlightened Eaters Wed, 07.23.2014
 
La Vie en Rosé Wed, 07.23.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
More Latin Heat Thu, 07.24.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Chefs & Champagne® Sat, 07.26.2014
 
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Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
 
Greenhouse Gallery Tue, 07.01.2014
 
Tour of Eastern Provinces Wed, 07.30.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
 
 
JBF Kitchen Cam