A&E

The Master Chefs of France assemble at Haute Cuisine at the Palazzo

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Chef Simon Bregadis, executive pastry chef at the Venetian and the Palazzo.
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France is beautiful all year ’round, but there’s something particularly magical about it in the fall. And this month, the Palazzo is getting into the seasonal spirit with Haute Cuisine, a poolside affair with food and wine pairings curated by the Maître Cuisinier de France, otherwise known as the Master Chefs of France. “Anyone who enjoys fine wine and gourmet cuisine created by the esteemed Maîtres Cuisiniers de France, definitely needs to be here,” says Philippa Fryman, vice president of food and beverage for the Venetian and the Palazzo.

It’s the sixth year the Palazzo has collaborated with Maîtres Cuisiniers de France for an autumnal event, and the second year Haute Cuisine will focus on healthy and sustainable produce and environmentally friendly seafood, meat and vegetables. That theme will be carried throughout the event, from organic and biodynamic wines to the evening’s up-cycled décor made from wine corks and reusable potted plants and flowers.

Never heard of the Master Chefs of France? The organization’s goal is “to preserve and spread the French culinary arts, encourage training in cuisine and assist professional development.” The title Master Chef of France is one of the most prestigious a chef can receive, and chefs within the 60-plus year-old association often boast the most distinguished rankings. Participating in this year’s festival are Steve Benjamin of Waldorf Astoria in Beverly Hills; Gérard Bertholon of Cuisine Solutions in Washington; Simon Bregadis, executive pastry chef at the Venetian and the Palazzo; Olivier Dubreuil, executive chef at the Venetian and the Palazzo; Jean Joho of Chicago’s Everest and more. Tickets cost $75 per person and $135 for two and are on sale now at venetian.com.

Haute Cuisine October 5, 7 p.m., $75 ($110 with cookbook). Aquatic Club at Palazzo, 702-414-9000.

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