Time:  6:30pm to 11:30pm
Venue:  Premier Ballroom & Hall North
Price per Person:  US $ 300.00 incl. Tax & Service
Dress:  Black Tie
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The Gastronomic Event of the Year!

The event will start with a Cocktail during which the guests can place their bets in a silent auction for the benefit of The International Food & Beverage Forum’s Endowment Fund supporting scholarships for young Hospitality students. This year’s scholarships will be distributed to students of the University of Nevada, Las Vegas, The Culinary Institute of Las Vegas, as well as to students of the 13 Le Cordon Bleu schools in the United States.
 
After the Cocktail you will be served a six-course Dinner, prepared by Gérard Vié, Restaurant “Les Trois Marches”, Versailles, France; Léa Linster, Restaurant “Lea Linster”, Frisange, Luxembourg; Patrick Martin, Corporate Executive Chef and Nicolas Bernardé, Pastry Chef from the world famous Cooking School “Cordon Bleu”, Paris, France; Frédérick Berbille, Executive Chef, Le Cordon Bleu Mexico; Frédéric Filliodeau, Executive Chef, Le Cordon Bleu Ottawa; Heinz Lauer, Executive Chef Le Cordon Bleu Las Vegas; Michael Mina, Restaurant “Nobhill”, MGM Grand and the brigade of Steven Peterson, Executive Chef, MGM Grand, accompanied by wines from the world’s greatest vineyards.

Before the Main course, the newly-elected 2004 inductees of the International Food & Beverage Hall of Fame and the 2004 Restaurateur of the year will receive their trophies.
During Dinner, some very special items will be “live” auctioned off. All the proceeds of this evening will benefit young Hospitality students. 

A unique event not to be missed!

      
       Gérard Vié               Léa Linster         Patrick Martin     Nicolas Bernardé

        
Frédérick Berbille  Frédéric Filliodeau      Heinz Lauer           Michael Mina

CORDON BLEU GALA DINNER

Live Auction

Le tartare de Saumon et ses trois Garnitures
Salmon Tartar with three garnishes
Léa Linster

Château Ste. Michelle 2002 Indian Wells Chardonnay

Le pâté de légumes du midi a l’agneau
Vegetables Pie with Lamb
Gérard Vié

Quintessa 1998
Rutherford, Nappa Valley

Campari au piment d’Espelette
Campari and EspelettePepper Sherbet
Nicolas Bernardé

The International Food & Beverage Forum
Hall Of Fame Induction

Loup du Pacifique en Tagine
Pâtes en Perles, Cipollini oignions, Consommé aux Champignons Sauvages
Pacific Sea bass Tagine
Toasted Pearl pasta, Cipollini Onions, Wild Mushroom Consommé
Michael Mina

Lanzerac Pinotage 2000

Concert “A Night at the Opera”

Filet de Boeuf rôti au poivre, sauce aigre-doux
Croustillant de fleur de courgette
Beef tenderloin roasted with pepper, sweet and sour sauce
 Crisp zucchini flowers
Frédéric Filliodeau

Penfolds Bin 28 Kalimna Shiraz

Restaurateur of the Year 2004 Award

Friand au chocolat et framboise, son verre de crème acidulée
Chocolate and Raspberry Delicacy, Tangy Cream
Nicolas Bernardé
 
Broadbent Madeira, Five Years Reserve
Club Port

MGM Grand Las Vegas
Samedi, le 20 Novembre 2004