Chef Chat: Vincent Pouessel of Daniel Boulud’s db Brasserie
We spoke with Executive Chef Vincent Pouessel at Daniel Boulud’s db Brasserie at The Venetian to learn more about his process, his favorite travel stories and what he likes to show his family and friends on a trip to Sin City.
“db Brasserie succeeds on all counts,” writes the Las Vegas Review-Journal; the restaurant has earned an impressive 4 stars across the board from Yelp, TripAdvisor and OpenTable.
One of the top selling deals on our site right now is at db Brasserie at The Venetian. Travelzoo members can dine at Daniel Boulud’s restaurant, and save up to 30% on dinner for two.
What inspires your menu at db Brasserie?
For the most part, the menu is collaborative — written along with Chef Daniel, our corporate culinary team and myself. The frame of the menu is built on classic French brasserie items, with a strong seasonal feel to it and, of course, geared to our Las Vegas clientele — those traveling as well as the locals.
As a chef what was the hardest dish or skill set to master?
I always thought that cooking a great risotto was not as easy as it sounds, and of course all base jus and sauces are a never ending learning and mastering process.
What meal or meals would you travel for? What cities or restaurants?
I would go to Seattle to enjoy seafood (wild salmon) and pick up great produce and cheese from Pikes Market. And when in NYC, a corned beef sandwich and a New York pizza.
If you could plan a Vegas getaway for friends where would you have them stay? Where would they eat and what activities would they do?
I would definitely have them here at The Venetian or Palazzo in one of the suites and set them-up with a brunch at Bouchon (assuming I have fed them many meals at db Brasserie!), some spa services at Canyon Ranch. Then I would give them a rush of adrenaline at the speedway race track with my friends at Exotic Racing.
If you could eat one dish for the rest of your life, what would it be?
Oysters with bread and butter and some Loire Valley Sauvignon Blanc.
What kitchen tool is most essential in your kitchen?
I cannot spend a day in the kitchen without my Mac 12-inch chef’s knife.
What is your favorite thing about working in your kitchen/restaurant?
The ultimate reward is when we finish a service and the guests want to see the chef to let me know how much of a great night they had with us at db Brasserie.
What keeps you motivated in the kitchen and from a business perspective?
We work with the seasons, so ingredients change throughout the months which means we’re able to work on something new and different each and every day. And that of course allows us to change dishes often for our guests.
If you could film an episode of “After Hours with Vincent” in Las Vegas, which restaurant would you film in and which Las Vegas chefs would you invite?
I would go as I often do after work to Monta in Chinatown for some ramen and beer. I would drag my dear friend Hubert Keller along, he’s for sure one of the coolest chefs in town.