Music and food: Vegas chefs compose artistic masterpieces
It’s hard to deny the basic emotional connection that humans have with both food and music. The tang of octopus, the richness of chocolate, a haunting note in a violin solo or the rhythm of a snare drum—all have the power to touch the soul. Las Vegas Magazine recently paired photographer Sabin Orr with some of the top chefs and restaurants in Las Vegas to illustrate the beauty and poetry that great music and great food share.
Restaurant Guy Savoy at Caesars Palace features octopus “pot au feu,” which executive chef Julien Asseo creates with ingredients that shimmer like the tones of a hi-hat.
Chef Bobby Silva of Sake Rok in The Park strikes notes for all the senses of taste with uni (sea urchin), ika (squid), toro (tuna belly), amaebi (sweet shrimp), uzura (quail egg), tako (octopus) and hirame (fluke).
At Bouchon in The Venetian, a favorite is the Gâteau de Crêpes aux Chocolat. The richness of multilayered crêpe cake—chocolate diplomat, chantilly cream and chocolate ganache—mimicking the rich tones of a violin. Truite Amandine (on cover where applicable) pairs Idaho rainbow trout with haricot verts and almonds in a noteworthy performance.
Each signature item at Nobu Restaurant & Lounge at Caesars Palace hits different parts of the tastebuds. Chef de cuisine Christopher Shane Chan Yai Ching creates rhythm on the palate with yellowtail jalapeno, seared tuna with ginger oroshi, kinmedai tiradito and (in cup) uni caviar, mini chirashi-style.
Like individual notes plucked from the strings of a guitar, the whole organic guinea hen at Caesars Palace’s Restaurant Guy Savoy draws in the individual flavors of fall for a harmonious composition.