Made LV Chef Series with Chef Vincent Pouessel
Chef Vincent Pouessel of db Brasserie at the Venetian takes his approachable French cuisine from the Strip to Vegas’ Westside for a special Guest Chef dinner at Made LV.
The popular Tivoli Village tavern will shine like the lights of Paris with a scrumptious menu prepared on Wednesday, Nov. 11 at 6:30 p.m. Tickets are $39 per person, not including tax or gratuity. Cocktails and wine are available for an additional charge. Tickets can be purchased in advance online at www.made-lv.com.
The Made LV Guest Chef Dinner featuring Vincent Pouessel includes:
TO START
- Rillettes de Canard Pain de Campagne – Duck rillettes on a rustic bread
- Galette Saucisse Moutarde de Dijon – Brittany style pigs in a blanket, dijon mustard
- Fromage de Tete de Cochon – Head cheese, warm potato salad
- Une Entrée de la Mer – Appetizer from the sea
- Coquille St. Jacques en gratinée à l’Américaine – Gratin of diver sea scallop, sauce américaine
Toast: Dan Armor Cuvee Special Brut Cider
MAIN COURSE
- Carré de Porc Rôti aux Four Pommes Écrasée
- Choux de Bruxel et Sauce Charcutière – Whole roasted pork rack with smashed potatoes and charcutière sauce
DESSERT
- Far Breton Glace au Miel – Brittany farm cake with honey ice cream
Valet is available near the Made LV entrance and self-parking is conveniently located on the East side of Tivoli Village.
ABOUT Made LV
In summer of 2014, husband and wife duo Chef Kim Canteenwalla and Elizabeth Blau opened the highly-anticipated American tavern, Made LV at Tivoli Village. Drawing from the tradition of community social establishments committed to good food, good drinks and good company, Made LV features a menu of Chef Kim’s inspired comfort food favorites complemented by Elizabeth’s signature healthy touch. With ample patio seating, a bar featuring multiple television screens to catch all the sports action, non-smoking gaming, retro arcade games, a great playlist, designated parking, and easy access right off the Summerlin Parkway, Made LV has the makings of the neighborhood’s new favorite destination. The 216-seat establishment is open Monday – Friday from 11:30 a.m. to 11 p.m., Saturday 10:30 a.m. – 11 p.m. and Sunday from 10:30 a.m. to 10 p.m. Weekend brunch is served from 10:30 a.m. until 3 p.m. on Saturday and Sunday. Made LV features Happy Hour all week long, Sunday – Saturday 3 p.m. to 6 p.m. with food and beverage specials and reverse Happy Hour 9:00 p.m. – close. Made LV is located at Tivoli Village, 450 S. Rampart Blvd., Ste 120, Las Vegas, NV 89145. Visit www.made-lv.com or www.facebook.com/madelvtavern or call 702-722-2000.
About Chef Vincent Pouessel
Executive Chef Vincent Pouessel joined the team at db Brasserie, the award-winning restaurant by celebrated Chef Daniel Boulud, in July 2015 bringing to the table a wealth of knowledge in French technique and American methods, as well as a copious amount of creativity, fitting right in at the French-American eatery. Hailing from a small town in Brittany known for seafood and being raised in a family of butchers, Pouessel was naturally infused with the importance of fresh, quality food. He pursued his curiosity first at Saint Michel College and then at Lycée Hotelier Notre Dame in St Méen le Grand, where he earned certificates in both Cuisine de Collectivitées and Restaurant Cuisine. He began his culinary career as a seasonal cook at La Mere Pourcel in Dinan before working in both Bordeaux and Paris, where he was honored to be named executive sous chef de cuisine at Le Jules Verne, a Michelin-starred restaurant located inside the one and only Eiffel Tower.
His experience at the world-famous Tower foreshadowed the grandeur of Las Vegas, where he began as sous chef de cuisine at the MGM Grand’s Mansion. While there, Pouessel continued to hone his skills and soon left to work at Aureole in Mandalay Bay where just a mere year later, he took the reigns as Executive Chef. After more than a decade, Pouessel was ready for a change and joined the team at db Brasserie inside The Venetian, where his experience has allowed him to add a great deal of life and energy into the brasserie; adding creative daily specials, organizing back of house operations and most importantly, satisfying the palates of thousands of guests each week.
