Re-Creating Picasso Restaurant At The Bellagio, Las Vegas
If you’ve been following Taste With The Eyes for a while, you know that I love to re-create dishes. Not just the food but the entire experience, including the ambience right down to the china, glass, and silver.
One of my most cherished creative outlets is to re-create historical events through food. The most popular by far is the re-enactment of Julia Child’s first meal in France in 1948 including her recipe for Sole Meunière.
Another favorite is the reimagining Julia’s kitchen in Cambridge, Massachusetts where we sneak a peek at her kitchen table with husband Paul as they enjoy a light supper that begins with Vichyssoise on a hot August night.
Our evening at Picasso Restaurant by Chef Julian Serrano in Las Vegas was worthy of re-creating. We had a fantastic meal where we enjoyed several fabulous courses, were awed by the ambiance and artwork, and thoroughly impressed by the service.
The Chef’s menu is drawn from his own background in the regional cuisines of Spain and France, and in honor of Pablo Picasso’s Spanish heritage and years the master artist spent living in France.
The Day Boat Scallop, Potato Mousseline, Jus de Veau course was especially captivating for its diminutive yet powerful presentation, combination of flavors and textures, and quality. If a restaurant is serving only one scallop, it had better be perfect!
Jacques Pépin’s Salade à la Crème
His Limited-Edition Signed Print Called
In another one of his ever-charming Facebook videos taped in the kitchen of his Connecticut home, Jacques Pépin prepares a simple salad in the style of his maman, using cream instead of oil for the dressing. In it he makes the point that many are alarmed by using cream, but he notes that oil is actually much higher in calories… It reminded me of a hilarious and now famous quote by his meilleure amie, Julia Child, “If you’re afraid of butter, use cream.”
The salad is delightful in an old-fashioned French way, and since the dressing is very simple, I like to serve interesting salad greens with it. These were Radicchio, Petite Red Oak, Green Tango, Green and Red Little Gem.
Jacques began painting in the 1960s when he moved to New York City to work in the restaurant business. He enrolled at Columbia University to improve his language skills and also signed up for an elective in painting.
On The Artistry of Jacques Pépin, he offers some of his original artwork and signed, fine-art prints for sale. A portion of sales go to support culinary education and sustainability.
Inspired by the Chef/Artist, I decided to photograph the salad in the style of a still life painting with roses, including one of his pieces from my growing collection.