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miX

Executive Chef Jason Arbusto

    
    Filet Mignon Rossini

miX
Executive Chef Jason Arbusto

TravelsinTaste.com recently had dinner with Jason Arbusto, executive chef of Alain Ducasse's miX at Mandalay Bay in Las Vegas, who has an amazing story: Although he couldn't speak French, and had no working papers, Chef Arbusto landed a job working for the legendary Alain Ducasse in France just three months out of culinary school. After eight years abroad, however, he moved to Las Vegas and settled at Ducasse's miX.

Before our meal, we asked Chef Arbusto about the move and how it came about. "I had been working with Mr. Ducasse for most of my career in France," he told us. "I was in France for about eight years, and it was time for me to come back home somewhere. I was only supposed to spend three months in France originally. Then one thing turned into another and people wanted me to work for them. I kept on going and all of a sudden I was like, 'Wow, it's been almost a decade; I should go back home.' I had a meeting with Mr. Ducasse in Monaco and he said, 'I have the place for you -- what do you think?' Three days later I was on a flight over here and checked it out. I liked it. It's a beautiful restaurant -- the most beautiful restaurant in the world. It has won a bunch of awards. There's a lot of unique things about the restaurant that fit in with me -- with Mr. Ducasse's style and the way I like to do things."

   
     
    
Seared Duck Foie Gras

Speaking of miX's awards, we wondered what part of the restaurant Chef Arbusto would honor with one if he could. His answer: the kitchen. "Most of the time when you're in a kitchen, you're two floors down in a dungeon with fluorescent light," he said. "Here, I'm working in a kitchen where I can see both sides of the mountains, the sunset and the weather. It's really great. It's good for morale -- seeing the natural light and the sunshine every day, being able to taking a break and have a coffee outside. Plus, it's a one Michelin star restaurant. Plus, I'm working for Mr. Ducasse. Plus, I have everything I need. It's kind of an easy decision to make."

When our food arrived we started with the Seared Duck Foie Gras with Date & Meyer Lemon Confit. "It’s a date puree, cooked with vanilla beans, some butter and a little bit of ginger," Chef Arbusto explained. "It's got the seared foie gras on top with some Meyer lemon confit and a foie gras jus."

   
     
      
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