Tonight we dined at Le Cordon Bleu Culinary College Las Vegas. Of course, French cuisine doesn't include much in the way of vegetarian or vegan meals, but thanks to expensive education, open-minded professors and a personal sense of adventure, I came away with one of the most creative veg*n meals I have ever eaten!
Cafe Bleu, the restaurant at the college, is open to the public. Reservations are encouraged -- the window of operation is very small:
lunch service: 11am-12:30pm
dinner service: 6:00-7:30pm
I do not dine with fear, I dine with an open mind. But tonight, I knew that I was in good hands. Chef Carlos Fernandez was put to the challenge of making me a vegan meal in a decidedly un-vegan environment, and he succeeded! He served me a wonderful eggplant rollatini stuffed with crumbled tofu, diced zuchini, summer squash, roasted red pepper, shallots & garlic, sitting on a bed of pan seared/roasted yukon potatoes, garnished with tomato, herbs, champagne & shallot ragu, accompanied by a roasted red pepper sauce (made by creaming tofu in a food processor).
I would just like to say that Rosemary's needs to take note: veg*n dining does not equal vegetables piled on a plate. Just because I'm vegan doesn't mean that I don't appreciate good food.
If you plan on dining at Cafe Bleu, make your reservations & specify your dietary needs. Cafe Bleu is a classroom and the culinary students are there to learn. You may not be served the exact same dish that I was, but you may be pleased with the creation you'll receive if you challenge them to be creative!
- Le Cordon Bleu College of Culinary Arts Las Vegas
- 1451 Center Crossing Road | Las Vegas, NV 89144
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