6th Annual Jean-Louis Palladin Foundation Dinner At Andres's

Some of the biggest names in gourmet dining came together at Chef Andre Rochat's Andres in Las Vegas to honor the late Chef Jean-Louis Palladin and raise money for his foundation.

In 1974, at 28 yrs old, Jean-Louis won 2 Michelin stars for his restaurant Tables Des Cordeliers in Gascony, France. At the time he was the youngest chef to have won 2 stars. In 1979 he came to The United States to open Jean-Louis at The Watergate, in the Watergate Hotel, Washington, DC. Jean-Louis found farmers in the area to grow fresh herbs and organic vegetables, and encouraged others to raise poultry and meats to his standards.

When Jean-Louis became ill, his friends, colleagues and customers sprang into action to help him. Benefit dinners were held all over America to raise money for his medical expenses. Jean-Louis passed away in November 2001. At the time of his death there was an excess of funds, these funds were used to initially fund the Jean-Louis Palladin Foundation.

The Jean-Louis Palladin Foundation was incorporated in June, 2002 to serve as an ongoing tribute to the memory of chef Jean-Louis Palladin. The goal of the foundation is to create a memorial to his determination in seeking out and using the best ingredients, mentoring talent wherever he found it, and encouraging creativity among chefs.

The dinner was a who's who of Chefs from all over the world. All were there to rasie money for this very important foundation. Each of the Chefs prepared a mouth watering course that was paired with a fabulous wine.

Passed Hors D’Oeuvres
Rose Wine Poached Silk Chicken and Ginger Radish
&
Kobe Shabu Shabu, Potato Dill Cake and Lobster Bolognese
Wolfgang Von Wieser – Bellagio Hotel and Casino

Foie Gras and Chicken Pressed with Brioche and Black Truffle
&
Kampachi Sashimi with Cauliflower Rémoulade and Meyers Lemon Emulsion
Bruno Davaillon – Mix Restaurant, THEhotel at Mandalay Bay
Ruinart Blanc de Blanc, Brut, Reims, NV

1st – Alternating Course

Crustcea – Chilled Shellfish Platter
Maine Lobster, Florida Stone Crab, Deer Creek Oysters with
American Caviar and Spicy Cocktail Sauce
Barry S. Dakake – N9NE Steakhouse, Palms Casino Resort
or
Napoleon of Alaskan King Crab and Celery Root Rémoulade
Jean Joho and Joung Sohn - Eiffel Tower Restaurant, Paris Hotel
Langwerth von Simmern, Estate Riesling, Rheingau, 2005

2nd – Alternating Course

Pan Seared Halibut with Yukon Gold and Truffle “Buchette”
Chicken Jus and Banyuls Vinegar, Petite Mâche with Hazelnut Oil
Laurent Pillard and Hubert Keller - Fleur de Lys,
Mandalay Bay Resort & Casino
or
Stuffed European Calamari with House-Made Chorizo and “Basquaise” Vegetables
Vincent Pouessel - Aureole, Mandalay Bay Resort & Casino
Qupe Chardonnay Reserve, Bien Nacido Vineyard, Block 11, Santa Maria Valley, 2004

3rd – Alternating Course

Sautéed Squab Breast on Foie Gras Toast, Chestnut Butternut Squash Gnocchi and Winter Truffle Sauce
Mark Purdy – Alizé & Greg Engelhardt, Andre’s
or
White Marble Farms Pork Belly Braised in Almond Milk with
Celery Root Purée and Blood Orange Gastrique
Michael Demers – The M Resort
Etude Pinot Noir, Carneros, 2005

4th – Alternating Course

Day Boat Scallop with Braised Pork Belly, Melted Leeks andGrain Mustard Beurre Blanc

Rick Moonen – RM Seafood, Mandalay Bay Resort & Casino

or

Scampi Lessi in Brodo di Cappone con Cavoletti e Tartufo Bianco
“Langoustines Poached in Capon Broth with Brussels Sprout Leaves and White Truffle”
Paul Bartolotta – Bartolotta Ristorante di Mare, Wynn Las Vegas
Kuentz-Bas Pinot Gris, Cuvee Tradition, Alsace, 2004

5th – Alternating Course

Bone Marrow Stuffed Veal Shank with its “Sugo”

Luciano Pellegrini – Valentino’s, Venetian Resort Hotel Casino

or
Bordeaux Braised Cured Leg of Duck of a Bed of French Green Lentils
with Sizzle Leeks and Infused Garlic Oil
Michael and Wendy Jordan - Rosemary’s
Chateau Gruaud-Larose, St. Julien, 1998

6th – Alternating Course

“Brillat Savarin” Cheese on the Spoon
Baby Farm Yellow Frisée and Celery Salad with
Hazelnuts Oil on a Toast of Roasted Flour Bread
Aged Port Wine in Tube
Eric Damidot – Caesars Palace
or
Black Truffle Salad with Walnut Brioche
Sven Mede – Nobhill by Michael Mina, MGM Grand
Moet et Chandon, Brut Imperial Rose, Epernay, NV

7th – Alternating Course

Timbale of Pistachio Financier with Passion Fruit Chiboust and Compote of Exotic FruitQuenelle of Coconut Sorbet with Wild Strawberry Coulis
Jean-Philippe Dufoin – Café Soleil
or
Hazelnut Fondant filled with Caramelized Bananas and Chocolate Custard Topped with a Crispy Tuile and White Chocolate Creme Glace

Sean DiCicco-Mandalay Bay Resort & Casino

Inniskillin Riesling Icewine, Niagra Penninsula , NY

Apres Diner

Coffee or Tea and Petit Fours

Megan Romano-Aureole, Mandalay Bay Resort & Casino

The Cocktail Reception and Dinner was $325.00 per person. This magnificant dinner by these talented Chefs was followed by an Auction. All the proceeds of this event benifited the foundation.

For more information please contact http://www.jlpfoundation.org/ Also a big thanks goes out to Southern Wine and Spirits for providing the wines. This was a fabulous event for a great cause and we look forward the the 7th Annual Fund Raiser next year !