Chef Gilles Epie awarded will be presented at the 1919 Restaurant.
The award-winning French chef Gilles Epie be presented at the 1919 restaurant and collaboration with Juan Jose Cuevas, Executive Chef at the Condado Vanderbilt Hotel developed the 1919 Wine Dinner from 3 to 5 November 2016, he announced the hotel manager Efrain Rosa.
“As part of the Series Dinner Chefs Guests Restaurant 1919, we are pleased to introduce the renowned Michelin-starred chef Gilles Epie, stars who along with our Executive Chef, Juan Jose Cuevas and Chefs Carol Reyes and Nasha Fondeur make this a memorable dinner, “said Rosa.
The chef Gilles Epie, participant of this exquisite dining experience, received his first Michelin star in 1989, at the age of 22, still holding the record for the youngest person to receive the famous star chef. The menu developed by Chef Cuevas, with chef invited Epie represents the kitchen masterfully 1919 as Citrus Etoile restaurants and Frenchy located in Paris, France.
Dinner will begin with some delicious canapes, followed by first two courses by Chef Epie, Beignet de Foie Gras Au Porto, paired with champagne mousse et Fils, Champagne, France, and roast John Dory with bay leaves under the skin, potatoes grassoise, chervil salad with lemon and combawa, accompanied by wine Domaine Francois Mikulski, Bourgogne Blanc, France.
For the next two courses Chef Cuevas proposes a sea and land with a pigeon cured in species, crop cod, tomato, black pudding, chorizo and guanime, I paired with Domaine Ruet, ‘Les Grands Cras’, Morgon, Beaujoulais, France, followed for a beef cheeks with cabbage, eggplant and red wine, accompanied by Château Cos d’Estournel, ‘Les Pagodas of Cos’, St. Estephe, France.
To end this memorable dinner will be offered as a gratin dessert tropical fruit sabayon with champagne and a chocolate mousse with Hazelnut Valhorana Caramelia Daquoise, strawberry sorbet and traditional margarine, accompanied by Demi-Sec Champagne, France. Those interested can sample the menu from Wednesday 3 to Saturday November 5, from 6:00 pm.
Dinner with wine pairing at a cost of $ 135.00 per person, including valet parking, not including tip and taxes. For reservations please call (787) 724-1919, write to firstname.lastname@example.org, or through Open Table accessing: http://bit.ly/GuestChef1919.