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!
Seared Albacore, Roasted Trumpet Royale and Maitake Mushrooms, Sherry Demi-Glace
It was devastatingly elegant, perfect in its four-star simplicity with just three items: fish, mushroom, sauce. Ever since I saw this Facebook post by Eric Ripert, I knew I just had to make some version of his dish.
At Le Bernardin where “every fish gets treated according to its personality,” the Chef is a genius at pairing seafood with minimal ingredients and sauces that create synergy on the plate.
Chef Ripert is world-renowned for his exquisite, clean, seafood-centered cuisine where he simultaneously celebrates the beauty and elegance of vegetables. In the original dish that inspired my recipe, the Chef pairs a pristine piece of grilled hiramasa with roasted porcini & maitake and bone marrow bordelaise sauce.
This was a definitely a challenge – to create a dish where the unpretentious turnip is the star. Turnip, hmmm. Well, at least I know where to turn. My hero, Chef Charlie Trotter.
He is passionate about vegetables. He’s not selective about the types of vegetables he works with – he loves them all, from the humble ones to the exotic. For that reason, I looked no further than the October chapter of Charlie Trotter’s Vegetables for turnip-inspiration. He writes, “As crimson and amber leaves flutter on the trees, it feels right to trade summer’s abundance for fall’s full flavors. This simple preparation with turnips is a great segue into colder weather dishes.”