The Dishes

Lyon, France, is well-known for a dish that has truly put it on the culinary map—Salmon with sorrel sauce. To celebrate the twentieth anniversary of La Tour, we decided to revive some iconic dishes that Chef Paul Ferzacca famously served during the restaurant's early days. This Salmon Feuille de Brick with Sorrel Sauce was not just a nostalgic reflection; it was a heartfelt tribute to the legendary chefs who paved the way for all of us—chefs I hold in such high regard. With the recent passing of both Joël Robuchon and Paul Bocuse, I felt as though a torch had been passed, signaling the moment for me to step into my role as a chef. It was my turn. I was on a mission to put Vail, Colorado, on the culinary map.

La Tour was hands down the best restaurant I’ve ever had the pleasure of working at, and it was where my culinary career truly began. The final special I created while at La Tour not only showcased my skills but also symbolized a bittersweet farewell as I transitioned away from the ski town that had been my home for the previous twenty years. For this dish, I envisioned bringing back soft-shell crab to the seaside, served on a bed of "sand" crafted from a mix of dried seaweeds, toasted panko, and zesty miso powder. To elevate the dish, I added a delightful "sea foam" made from coconut, green grapes, and almond (ajo blanco), creating a unique and refreshing experience.

I can’t help but rave about this incredible dish—it’s truly one of the best I’ve ever had! While it’s not my own creation, I had the privilege of enjoying a magnificent dish by Pierre Gagnaire during an unforgettable collaboration dinner while I was working at Joël Robuchon’s in Las Vegas. It brilliantly highlighted the amazing contrast between Robuchon’s and Gagnaire’s unique styles. Steak tartare paired with mimosa salad, caviar, seaweeds, a luscious thickened cream, and a delightful waffle. It was an experience to remember!

"Simplicity is the mother of beauty," my former boss and mentor Chef Paul Ferzacca would say. This dish stems from my stint in a rather rough Las Vegas apartment, where I tinkered away in my home "test kitchen." It's all about the elegant simplicity of technique. Let me introduce you to my take on "Chicken and Dumplings": a delightful roulade of chicken, paired with tender potato gnocchi, shiitake mushrooms sautéed in rich brown butter, fresh English peas, and a drizzle of chili oil to elevate the experience.