Alain Ducasse’s new Rivea restaurant is set to open inside the Delano Las Vegas later this year and Eater have reported details on the estimated $2.8 million being spent in renovating the old miX Restaurant and Lounge to make way for the French chef’s new venture.
The food on over will be the chef’s famous French and Mediterranean fused cuisine fronted up by chef Bruno Riou with fresh plates of simple ingredients.
The redesign will paves the way for a private dining room and Eater also report that the new seating design inside the main dining room will ‘completely change the layout of the room’.
One wall inside the main room is set to become a focal point, simulating the sea and the lounge is also set for a big makeover with new seating areas expected.
Ducasse is also operating a Rivea restaurant in Saint-Tropez until October with items such as sardine and courgette flower fritters, focaccia di recco, rock red mullet, tint spelt and botargo all on the menu. They also cook up a spit roasted chicken but who knows if this is a reflection on what we can expect to find at Rivea in Las Vegas when it opens.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.
Can chocolate go off or go bad? And what do the white bits on old chocolate mean? Here's all you need to know about chocolate expiry dates and whether it's safe to eat chocolate past it's printed date.