French Rolled Omelette, Boursin Cheese, Caviar

French Rolled Omelette, Boursin Cheese, Caviar

French Rolled Omelette
Boursin Cheese, Caviar

Bonjour! Happy Bastille Day! July 14th is the day when the French celebrate the birth of the French Republic, liberté, égalité, fraternité, and it is the anniversary of the storming of the Bastille prison in 1789 – a turning point for the success of the French Revolution.

Fête nationale is a national holiday throughout France, and we’re joining the celebration with a French Rolled Omelette filled with French cheese and topped with caviar!

Divine custardy soft-set eggs envelop the creamy shallot & chive soft cheese. The omelette is topped with plenty crunchy-salty caviar and chopped chives, adorned with ruffled edible flowers. It is a simple French masterpiece. Bon appétit!

The story of Boursin Cheese started with one man, François Boursin. In 1957, this young Normandy cheesemaker opened a cheese factory in Croisy-sur-Eure, a small community nestled in northern France. His own original recipe was inspired by fromage frais, a traditional French party dish that blended garlic, fresh cream, soft cheese, herbs, salt and pepper.

French Rolled Omelette, Boursin Cheese, Caviar

French Rolled Omelette Recipe

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Simple Summer Swordfish

Simple Summer Swordfish

Grilled Swordfish
Creamy Tomato Cucumber Salad

How about a simple dinner that is summery, sustainable, super-easy, and super-tasty? Grilled swordfish with a creamy tomato cucumber salad fits the bill.

Grilled Swordfish

Certified sustainable wild-caught swordfish steaks from Whole Foods are excellent. The swordfish is caught in the pristine waters off the eastern shore of Nova Scotia where they work with fourth generation fishermen at a Marine Stewardship Council Certified Fishery. The fish are only caught during peak season, September through November, processed into 5 to 6 oz. portions, then frozen individually.

Place the frozen fish fillets in their packaging in an air-tight baggie. Submerge the baggie in cold water for 30 to 45 minutes. Remove the fish from packaging. Rinse with cold water and pat dry with paper towels.

Let fish come close to room temperature. Coat with olive oil and season with sea salt and black pepper. Cook on the grill over medium-high heat for approximately 3 minutes per side.  The packaging says to cook to an internal temperature of 145°F, but many chefs recommend 135°F. Just be sure not to overcook the swordfish.

Creamy Tomato Cucumber Salad

The store-bought buttermilk ranch dressing from Trader Joe’s is perfectly creamy, dilly, and garlicky. No need to make the dressing from scratch when composing this easy-going summer meal!

  • cherry tomatoes – halved
  • persian cucumbers  – quartered lengthwise, then sliced bite-sized
  • red onion – thinly sliced
  • pitted kalamata olives – halved lengthwise
  • fresh dill, chopped
  • buttermilk ranch dressing
  • sea salt and fresh ground pepper

Combine equal amounts of tomatoes and cucumber in a mixing bowl. Add a lesser amount of onion and olives. Sprinkle with dill. Dress liberally with buttermilk ranch dressing. Season with salt and pepper to taste.

To Plate

Spoon tomato cucumber salad into shallow bowls. Top with a grilled swordfish fillet and garnish with a sprig of dill.

As Ina would say, “How easy is that?”

Cod, Caviar, Champagne Sauce à la Joël Robuchon

Cod, Caviar, Champagne Sauce à la Joël Robuchon

Cod, Caviar, Champagne Sauce à la Joël Robuchon🌺 Cod, Caviar, Champagne Sauce 🌺
à la L’Atelier de Joël Robuchon

Sooner or later the question was bound to be asked, “What is your favorite restaurant in Las Vegas?” So many great chefs, so many fabulous restaurants… But after much consideration, I chose L’Atelier de Joël Robuchon at the MGM Grand for several reasons. With 31 stars, he is The Most Awarded Michelin-Star Chef in the World. 

But surprisingly far from being stuffy, L’Atelier is fun! As one would expect, the French-inspired dishes are second to none. Each one prepared with the exactness the Chef became known for, his relentless perfectionism; he famously said there is no such thing as the perfect meal – one can always do better.

With that black & red decor, intentionally designed to be the opposite of old-style French white & gold, the atmosphere is striking and modern. The service is simultaneously easy-going and top-notch. Wines are meticulously paired to elevate the entire dining experience. A seat at the counter often results in a genial and lively evening. Strangers become friends, there is a gregariousness in shared appreciation of the late Chef’s vision of stellar dishes, prepared in view of the guests, offered in a spirit of conviviality.

L'Atelier de Joël Robuchon

In 2003, the first L’Atelier de Joël Robuchon opened its doors in Paris, in the 7th arrondissement, and simultaneously in Tokyo. The success of L’Atelier de Joël Robuchon in Paris encouraged Joël Robuchon to develop its concept all over the world. The Las Vegas restaurant opened in 2005, followed by New York, London and Hong Kong, Taipei and many more.

Here, I re-create an exquisite dish and table setting from our most recent meal at L’Atelier de Joël Robuchon – Cod with Caviar and Champagne Sauce.

Cod, Caviar, Champagne Sauce à la Joël Robuchon

Cod, Caviar, Champagne Sauce à la Joël Robuchon

L’Atelier de Joël Robuchon Las Vegas

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Grilled Pork Chop, Luxardo Cherry Demi-Glace

Grilled Pork Chop, Luxardo Cherry Demi-Glace🐖 Grilled Pork Chop 🐖
🍒 Luxardo Maraschino Cherry Demi-Glace 🍒
🥬 Baby Bok Choy 🥬

The inspiration for this dish came from a new restaurant in my old stompin’ grounds. If I were still living in LA, I would definitely be dining down at the Port of Los Angeles regularly as Chef Dustin Trani’s food is fabulous!

Trani’s Dockside Station posted a mouthwatering image of their “Tomahawk Pork Chop with a Cherry Demi-Glaze” on Instagram. Having pork chops in the refrigerator, it took but a second to decide to make my own version here in Las Vegas. I also had a jar of Luxardo Maraschino Cherries and bottle of Luxardo Liqueur in my bar, and veal demi-glace in the pantry.

Luxardo Maraschino is a liqueur distilled in Italy from the leaves, pits, stems and skins of sour marasca cherries. It is not overly sweet and has an almond-like, subtly bitter complex cherry flavor. Luxardo Cherries are candied cherries soaked in Luxardo marasca cherry syrup, and they are sweet. I add a small amount of all three of these components to veal demi-glace just before serving to make an intriguing sauce for the smoky tender pork chops. And the no-brainer pairing for this dish was a merlot, seductive & velvety, iconic Duckhorn Merlot.

The meal was delightful. Thanks for the inspiration, Chef! Best wishes for super success with your new place!

(Read more about the Chef and my interpretation of another of his wonderful dishes exactly a decade ago, “Truffle Scented Tortellini, Veal Reduction” here).

Grilled Pork Chop, Luxardo Cherry Demi-Glace

Grilled Pork Chop, Luxardo Cherry Demi-Glace Recipe

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Maine Scallop Crudo

Maine Scallop Crudo

🌊 Maine Scallop Crudo 🌊
Maine Dulse Seaweed, Kumquat, Radish, Jalapeño, Lemon Ponzu, Cilantro

Maine’s long coastline and clean, cold waters inspired this dish featuring raw, buttery, day-boat Sea Scallops with their slightly sweet flavors; and Dulse (Palmaria palmata) a beautiful red seaweed that has a rich, meaty, umami flavor.

Crunchy peppery radish balance the tender scallop slices, jalapeños add vegetal spiciness, and seasonal kumquats add sweet tart notes. Lemon ponzu provides a base of sweet, sour, and salty flavors, where the olive oil adds a subtle richness.

When they’re raw, dulse flakes taste like briny ocean waters, but when sautéed, the smoky and savory characteristics emerge, giving dulse the nickname “bacon of the sea,” which pairs perfectly with this coastal crudo.

Lastly, a little mound of cilantro leaves brings the bright herbal notes, a sashimi style learned from Chef Nobu.

Maine Scallop Crudo

Maine Scallop Crudo Recipe

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