A&E

Expand your palate with Haute Cuisine at the Venetian

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You never know what you might get to taste at Haute Cuisine.
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The Venetian wants to give you the world—or at least a taste of it. Its annual Haute Cuisine event takes attendees on a culinary journey that samples flavors from 10 different countries.

Haute Cuisine is a collaboration between the property and the master chefs of France, known as Maître Cuisiniers de France, one of the highest distinctions a chef can earn in that country. The 10 participating master chefs hail from around the country and right here in town, including Olivier Dubreuil (executive chef at the Venetian), Jacques Sorci (Hakkasan Group) and David Werly (Aria). They have concocted a menu that spans the globe, including Laksa soup and shrimp ramen coconut soup (Singapore); a smoked Arctic char, Belgian endive, apple and walnut medley (Norway); lightly smoked cuttlefish with corn husk, Mexican salsa & green mole (Mexico); and Vitello Tonnato (Italy).

Dessert is provided by Simon Bregardis, executive pastry chef at the Venetian.

Haute Cuisine September 27, 7 p.m., $105-$210. The Aquatic Club at the Venetian, 702-414-1000.

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